Manhattan Clam Chowder
Ingredients
The soup base
-
6
slices
bacon, chopped
-
½
cup
onion, diced
-
2
medium
carrots, peeled, quartered and sliced
-
½
cup
celery, sliced
-
2
teaspoons
minced garlic
-
¼
cup
tomato paste
-
½
teaspoon
dried thyme
-
1
leaf
bay leaf
-
1
pound
Russet potatoes, peeled and diced into ½ inch cubes
-
2
8 ounce bottles
clam juice
-
2
cups
chicken broth
-
28
ounces
diced tomatoes (do not drain)
-
10
ounces
whole baby clams, drained
-
to taste
salt and pepper
-
2
tablespoons
chopped parsley
For serving
-
to taste
oyster crackers
-
to taste
cooked bacon
Instructions
- 1. Cook the bacon in a large pot over medium heat until crisp, then remove and drain on paper towels.
- 2. Add the onions, carrots, and celery to the pot, season with salt and pepper, and cook until tender.
- 3. Stir in the garlic and cook for 30 seconds.
- 4. Add the tomato paste, thyme, bay leaf, clam juice, broth, and potatoes, then bring to a simmer.
- 5. Cook until the potatoes are tender, about 10-15 minutes.
- 6. Stir in the tomatoes and baby clams, and season with salt and pepper.
- 7. Simmer for an additional 5 minutes, then stir in the reserved bacon and top with parsley.
- 8. Serve with oyster crackers and additional bacon if desired.
Nutrition Facts (estimated)
Servings
6
Calories
244
Total fat
9g
Total carbohydrates
35g
Total protein
6g
Sodium
761mg
Cholesterol
15mg
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