Manhattan Clam Chowder
Ingredients
- 2 10 oz. cans of whole clams with juice
- 2 8 oz. bottles of clam juice
- 2 tblsp. unsalted butter
- 4 slices of bacon diced
- 1 yellow onion diced
- 4 cloves of garlic minced
- 2 stalks of celery diced
- 1 green pepper diced
- 2 carrots peeled and diced
- ½ tsp. red pepper flakes
- 3 potatoes cubed
- 4 sprigs thyme
- 2 bay leafs
- 1 28 oz. can peeled tomatoes in juice chopped
- Ground pepper to taste
- Chopped parsley for garnish
Preparation
- Drain clams from can and set aside juice for the chowder.
- Add bottled clam juice to the drained clam juice to make 4 cups.
- Chop clams and set aside.
- In large pot melt butter ad bacon and cook until fat is rendered and bacon is crisp.
- Remove bacon and set aside.
- Add onions, peppers, carrots, celery, garlic and red pepper flakes to the fat and cook until softened, stirring often.
- Add potatoes and cook until they have softened, about 5 minutes.
- Add clam broth, thyme and the bay leaves.
- Partially cover the pot with lid and simmer gently until potatoes are tender, about 10 minutes.
- If broth seems thin smash a few of the potatoes to thicken the broth.
- Stir in chopped tomatoes and juice – heat through.
- Add chopped clams and bacon. Simmer for 10 minutes.
- Discard thyme and bay leaves.
- Let chowder sit for an hour or so to let flavors meld together. Reheat if needed and garnish with chopped parsley to serve.
Category
Soups