Hungry Tiger Clam Chowder

This one is alleged to be the recipe from the Hungry Tiger restaurants, where I worked when my wife and I were first together. I'll have to prepare some and see.

HUNGRY TIGER CLAM CHOWDER

1/4 c. butter 1/3 c. chopped onion 1/3 c. chopped leeks 1/3 c. chopped celery 1/3 c. chopped green bell pepper 1/4 c. flour 4 c. fish stock or water Salt and pepper to taste 1/2 bay leaf Dash thyme 1/3 c. diced potatoes 2 tbsp. dry white wine 1/2 c. chopped clams 6 tbsp. hot whipping cream Melt butter in saucepan. Add onion, leeks, celery, and green pepper. Cook until tender. Stir in flour; reduce heat and cook slowly about 10 minutes.Stir in stock or water and season to taste with salt and pepper. Add bay leaf and thyme. Bring to boil, stirring frequently; then add potatoes and wine.

Manhattan Clam Chowder

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot

1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper (can be a little spicy, could cut to 1/4 tsp)

1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or
1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper (not really needed, with the red crushed pepper)
Salt

Directions

 In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside. In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

Spaghetti alle Vongole - Parade Magazine April 10, 2011

48 Manila (or littleneck) clams
9 oz. spaghetti
2 garlic cloves
5 tbsp extra-virgin olive oil
pinch of crushed red peppers
1 cup white wine
1/2 cup cherry tomatoes, quartered
2 tbsp fresh parsley, coarsely chopped

1. Wash clams carefully.
2. Bring a large pot of salted water to a boil. Add spaghetti and cook about 8 minutes, until it's al dente. Drain but do not rinse.
3. In a large pan, saute garlic in 3 tbsp olive oil over medium high  heat until translucent. Add clams, season with salt and crushed red pepper.
4. Add white wine; cook over medium high heat about 5 minutes, or until clams steam open and liquid is reduced by half.
5. Add cherry tomatoes; cook until soft.
6. Gently toss with cooked pasta; add parsley and drizzle with 2 tbsp olive oil.
Serve immediately.