Emeril's Manhattan Clam Chowder

Step 1: 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 re-cover. 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.

Step 2: 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.)

Step 3: When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

Step 4: In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons.

Step 5: Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow them to color.

Step 6: 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.

Step 7: Add tomatoes and continue to cook for 10 to 15 minutes.

Step 8: Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary.

Step 9: Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low heat if necessary. Do not allow to boil.