Manhattan Clam Chowder
This hearty tomato-based chowder is loaded with minced clams, crisp bacon, and diced veggies. Serve with buttered French bread for dipping!
Servings: 6
Ingredients
- 1/2 lb. bacon diced
- 1 med. onion diced
- 4 carrots peeled and diced
- 2 stalks celery diced
- 2 T. chopped parsley
- 1 (1 lb. 13 oz.) can can tomatoes drained, reserve liquid
- 1 pint clams in liquor drained, chopped, reserve liquid
- water
- 2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 1/2 tsp. dried thyme
- 1 bay leaf
- 3 med. potatoes diced
Instructions
- Fry bacon in a large pot, until almost crisp. Toss in onions and cook until translucent.
- Next, stir in carrots celery, and parsley, cook over medium heat for about 8 minutes.
- Drain tomatoes, reserve liquid. Add tomatoes to pot.
- Drain clams, reserve liquor and add to tomato liquid.
- Add enough water to make 1 1/2 quarts of liquid and pour into the pot.
- Season with salt, pepper, thyme, and bay leaf, bring to a boil. Reduce heat and simmer gently for 40 minutes.
- Add potatoes, cover and cook about 20 minutes.
- Finally, chop the clams and add to the pot, simmer 15 minutes longer.