Manhattan Razor Clam Chowder

Well I just ate a bunch of razor clams and I am still alive so the domoic acid levels must be safe. Ha ha  Much as I love New England Clam Chowder, it's got a zillion calories/bowl and since I am trying to drop a few pounds, Manhattan it is. I came up with this healthier version of Manhattan style clam chowder which is pretty easy and easy on the waistline. Karen really likes it. You can use any type of clam, or use fish or squid too. Enjoy. Scott

Manhattan Razor Clam Chowder
Great Bass 2

Ingredients (6 to 8 main course servings)
8-10 razor clams (about 2 cups), cleaned and diced ¼-½”
4-5 oz. thick-sliced apple wood smoked bacon (about 4 slices), diced ¼”
2 onions, chopped fine
2 celery stalks, ½”diced
1 green bell pepper ½” diced
2 medium carrots, ½” diced
6 garlic cloves, minced garlic
2 bay leaves
1 teaspoon dried Mexican oregano leaves
3 sprigs fresh thyme
¼ -½ teaspoon crushed red chili pepper
1 ½ pound Yukon gold potatoes, peeled and cut into ½ - ¾” inch cubes
3 ½ cups low-sodium chicken stock (two 14.5oz cans)
2 bottles clam juice (8 oz each) or 1 cup razor clam juice with 1 cup water
1 (28-ounce) can petit diced tomatoes
1 tablespoon double concentrated tomato paste
1 cup frozen corn, cooked
1 bunch Italian parsley, chopped
2 large handful of baby spinach
Freshly ground black pepper
Sea Salt

Directions
In a large heavy pot over medium low heat, add bacon and render until golden and crispy. Drain on paper towels and reserve until ready to serve. Pour off all fat except 2 tablespoons, add olive oil if not enough fat was rendered. Add onions, celery, bell pepper and carrots and cook for 10 minutes over medium-low heat, until vegetables are softened. Do not allow to brown. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes.

Increase heat to high and add potatoes, clam juice, tomatoes, tomato paste and chicken stock and bring to a boil, covered. Add water if necessary to cover the potatoes. Cook for 10-20 minutes, or until potatoes are tender and the broth has thickened somewhat. You can smash some potatoes to thicken it more. Taste and season with salt and pepper if necessary. Cover, remove from heat and let rest for 1 hour. Remove the bay leaves and thyme sprigs. At his point you can refrigerate until ready to serve.

Right before serving time, bring the soup to a boil over medium high heat. Once boiling, add the chopped razor clams and corn and boil for 1-2 minutes. Remove the pot from the heat and add spinach and ¾ of the parsley and season with pepper and salt, if necessary. Ladle soup into bowls and top with a few pieces of bacon and parsley. Serve with French bread and parmesan cheese.

Looks good. I just migh make this tonight with some razors I dug last spring and canned.