Manhattan Clam Chowder

Steps

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1. 1
   Prepare fresh clams by placing them in a bucket with cornmeal and sea salt for a day to help them release sand.
   ▶ ≈1:00
2. 2
   Drain the clams and gently rinse off the cornmeal.
   ▶ ≈2:25
3. 3
   In a large pot, add onion slices, garlic, and fresh thyme, then pour in approximately three-quarters of a bottle of white wine.
   ▶ ≈2:50
4. 4
   Place the clams in the wine mixture, cover, and steam over high heat until the clams open.
   ▶ ≈3:40
5. 5
   Meanwhile, in another pot, slowly cook bacon over low heat until the fat renders completely, being careful not to burn the lean parts.
   ▶ ≈4:48
6. 6
   Add diced onion to the bacon fat and slowly caramelize the onion to develop sweetness.
   ▶ ≈5:15
7. 7
   Add garlic and tomato paste, cook for about a minute to caramelize the paste and develop aroma.
   ▶ ≈8:44
8. 8
   Add fresh thyme, tarragon, sliced celery, and carrots.
   ▶ ≈9:37
9. 9
   Pour in a large can of crushed canned tomatoes and add chicken stock.
   ▶ ≈10:20
10. 10
    Once all clams have opened, strain the clam broth through a fine mesh strainer to remove sand and solids.
    ▶ ≈12:09
11. 11
    Squeeze the vegetables and aromatics in the strainer with a spoon to extract all flavour. Check the bottom for sand and rinse if needed.
    ▶ ≈13:55
12. 12
    Pour the strained clam broth into the soup pot.
    ▶ ≈15:37
13. 13
    Remove the clam meat from shells and cut into small pieces, reserving a few whole clams for garnish.
    ▶ ≈13:09
14. 14
    Add cayenne pepper carefully, being cautious not to add too much.
    ▶ ≈18:06
15. 15
    If desired, mix tapioca powder or cornstarch with a little cold water and stir into the soup to thicken.
    ▶ ≈18:57
16. 16
    Add the chopped clam meat to the soup and heat through quickly.
    ▶ ≈16:34
17. 17
    Ladle the chowder into bowls and garnish with reserved clams and fresh parsley.
    ▶ ≈20:21