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Manhattan Clam Chowder

a bowl of manhattan clam chowder with tomatoes, bacon, and potatoes
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Tomato-based Manhattan clam chowder is a great alternative to dairy-based New England style. It’s a great change of pace!

Ingredients

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  • 6 strips bacon, diced (or 3 ounces salt pork)
  • 1 1/2 cups chopped onions
  • 1 medium carrot, diced
  • 1 cup diced celery
  • 1 green bell pepper, diced, optional
  • 1 14.5-ounce can tomatoes with juice, chopped
  • 1 cup diced potatoes, optional
  • 3 cups clam juice
  • 1/4 teaspoon dried leaf thyme
  • 1 small bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 2 6.5-ounce cans clams, minced or chopped, with liquids

Instructions

  1. Cook the bacon in a Dutch oven or large saucepan over medium heat until crisp. Using a slotted spoon, remove the bacon pieces to paper towels to drain.
  2. Add the onions, carrot, celery, and bell pepper to the drippings and cook until the onions are translucent, 3 to 4 minutes.
  3. Add the tomatoes, potatoes, clam juice, thyme, and bay leaf to the pot and season to taste with salt and pepper. Bring the mixture to a simmer; reduce the heat to low, cover the pan, and cook for 15 minutes, or until the potatoes are tender.
  4. Add the clams and continue to cook for 2 minutes. Taste and adjust the seasonings.
  5. Remove the bay leaf and serve hot.

Find it online: https://classic-recipes.com/manhattan-clam-chowder/