Manhattan Clam Chowder
Ingredients
The chowder base
-
3
cups
clam broth from steaming the clams
-
2
cups
chicken stock
-
16
ounces
diced tomatoes (canned)
-
2
medium
potatoes, diced
-
1
tablespoon
fresh thyme
-
sea salt
to taste
-
black pepper
to taste
-
1
tablespoon
parsley, chopped (optional)
The vegetables and bacon
-
3
slices
bacon, diced
-
4
stalks
celery, diced
-
2
large
carrots, diced
-
1
medium
onion, diced
The clams
Instructions
- Steam the clams in a pot with 1 cup of water for 8-10 minutes until they open.
- Remove the clams from the pot and let them cool before handling.
- Extract the clam meat from the shells and chop it into small pieces, saving the clam juice.
- In a large pot, cook the bacon until crispy, then add the onion, celery, and carrots, cooking for 7-10 minutes.
- Add the clam juice, chicken stock, diced tomatoes, potatoes, and thyme to the pot.
- Bring the mixture to a boil, then reduce to a simmer for 1 hour.
- After simmering, add the chopped clams and season with salt and pepper.
- Bring back to a boil, then reduce heat to simmer again.
- Serve with chopped parsley and crusty bread.
Nutrition Facts (estimated)
Servings
6
Calories
132
Total fat
6g
Total carbohydrates
12g
Total protein
8g
Sodium
772mg
Cholesterol
15mg
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