Manhattan Clam Chowder
Tomato-based Manhattan clam chowder is a great alternative to dairy-based New England style. It's a great change of pace!
Ingredients
- 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
- 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.
- Add the onions, carrot, celery, and bell pepper to the drippings and cook until the onions are translucent, 3 to 4 minutes.
- 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.
- Add the clams and continue to cook for 2 minutes. Taste and adjust the seasonings.
- Remove the bay leaf and serve hot.
Tried this recipe?Let us know how it was!