Manhattan Chowder

6 Slices of thick cut bacon
1 lrg. Brown Onion, coarsely chopped.
2 large carrots, peeled & cut into 1/4" dice
4 stalks celery, diced fine.
4 cloves garlic, minced
1 tblsp. each, chopped fresh oregano, thyme, parsley, and basil
1 tsp. each black pepper & crushed red pepper
1 lb. firm white fish (cod, sea bass, haddock, etc.) cut into 1/2" cubes.
2 cups chopped firm tomatos (Romas are O.K., but heritage variety paste or canning tomatos are *much* more flavorful)
3 6 oz. cans of baby clams
2 cups peeled, 1/4" diced potato (I like Yukon Gold)
1 cup white wine


Fry bacon in a large skillet until crisp, and remove from pan leaving drippings, setting bacon aside for later. Sauté onion and carrot in drippings until onions are just starting to become translucent, add garlic, herbs, & fish continue and stir until the onions are fully translucent and the herbs wilted and well incorporated. Maintaining pan heat, add tomatos mixing well, and then remove from heat & transfer skillet contents to a stock pot. Add clams with the clamjuice in the cans, potatos, and white wine, crumble the bacon back into the pot, stir well, and then simmer for at least an hour, stiring occasionally.

Some cooks will subsitute tomato juice for white wine, but I find that the wine gives a richer flavor.