Description
A rich and vibrant Manhattan clam chowder featuring fresh clams and a tomato-based broth, perfect for any occasion.
Ingredients
- 2 lbs fresh clams (or 2 cups canned clams with juice)
- 2 cups clam juice
- 4 slices bacon, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 large potatoes, diced
- 1 bay leaf
- 1 tsp fresh thyme
- To taste salt and pepper
- 2 tbsp parsley, chopped (for garnish)
Instructions
- Heat a large pot over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and drain on a paper towel.
- In the same pot, add olive oil. Sauté chopped onions, celery, and carrots until they soften, about 5-7 minutes.
- Stir in the diced red bell pepper and minced garlic. Cook for an additional 2 minutes until fragrant.
- Add canned tomatoes, clam juice, diced potatoes, bay leaf, and thyme. Bring the mixture to a simmer.
- Cook for about 15 minutes, or until the potatoes are tender.
- Stir in fresh clams (or canned clams with juice) and season with salt and pepper. Cook until the clams open, about 5 minutes for fresh clams, or until heated through for canned clams.
- Remove the bay leaf and discard. Stir in the crispy bacon and garnish with chopped parsley before serving.
Notes
For a kick, add red pepper flakes or hot sauce to taste. Stir in more clam juice or water if chowder is too thick.
