Manhattan Clam Chowder

"How does one cook razor clams?" she asks. All of a sudden I feel an elevated status of cooking and a recognized responsibility of nature to plate.

My brain goes to the skilled chef, drizzling a dash of wine cream butter over a lightly crispy coated tender whole clam in a strong focused twist of the wrist, finishing with a whimsical wave of the arm -- an upside down wave following with finely chopped parsley falling like snow....

"Well, I usually put them in clam chowder," I mumble.

Begin by pouring two glasses of your choice white wine-


Manhattan Clam Chowder

1/2 medium onion
1 large carrot
2 stalks celery
1/2 large green pepper
3 medium golden potatoes
salt and pepper
1/2 tsp red pepper flakes
1 T dried parsley
1-2 bay leaves

1/4 c. (or more) diced bacon (Stewart's Meats ends and pieces- Peppered)
24-30 razor clams
1 c. fresh clam juice
15-20 oz diced tomatoes
6 c. broth/water
vegetable broth base ("Better than Bullion" paste)
1 c. white wine

1. Drizzle a bit of olive oil in a soup pot and turn on med-low (If the pan is non-stick, or the bacon is fatty, you can skip the oil.)
2. Bring about 6 cups water to a boil and add vegetable broth base.
3. Chop or dice the onion, celery, carrot and bacon and stir in the pot. Continue to stir and heat until   onion is clear/ mostly cooked.
2. Stir in salt, pepper, red pepper flakes and bay leaves.
3. Add broth, diced tomatoes (whole can) and clam juice and stir in parsley.
4. Chop and add potatoes.
4. Chop/dice clams and stir into the soup- Bring it to a boil, turn down heat and let sit for 30 mins     while you catch up with your friend.