Manhattan Chowder with Slipper Limpets

Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

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RECIPE

Serves 4

 Ingredients

¼ cup (about 5 strips) bacon, rind removed and cut into ½-inch cubes 

1 small onion, diced into ½-inch cubes 

2 garlic cloves, thinly sliced 

2 15-ounce cans of clam juice (or 30 ounces of kelp broth; see recipe on page 20) 

1 bay leaf 

2 sprigs fresh thyme 

1 pinch red chili flakes 

⅓ cup celery, diced into ½-inch cubes 

⅓ cup fennel, diced into ½-inch cubes 

⅓ cup carrots, diced into ½-inch cubes 

⅓ cup green bell pepper, diced into ½-inch cubes 

1 14.5-ounce can diced tomatoes 

1 large waxy potato, diced into ½-inch cubes 

24 slipper limpets, washed, steamed, and shells discarded 

Salt and pepper to taste 

1 tablespoon parsley, finely chopped

Instructions

Render bacon in a heavy-bottomed pot over medium to low heat until golden brown. Add onions and garlic. Cook until soft and translucent, 3 to 4 minutes. Add clam juice, bay leaf, thyme, and chili flakes. Raise heat to medium. Bring soup to a simmer and add celery, fennel, carrots, bell pepper, and tomatoes. Return to a simmer and add potatoes. Cook for 15 minutes or until potatoes are tender. Add the steamed limpets and cook for 3 to 4 more minutes. Season to taste. Remove bay leaf and thyme sprigs. Pour into soup bowls and garnish with parsley. 

This recipe can also be prepared with littlenecks, cherrystone clams, or a mild flavored fish.