Manhattan Clam Chowder
Ingredients
The base
-
1
large
onion, diced
-
1
rib
celery, diced
-
1
large
carrot, diced
-
2
cloves
garlic, minced
-
1
jar (8-ounce)
clam juice
-
1
can (28-ounce)
diced tomatoes
-
1
tablespoon
tomato paste
-
1
cup
potatoes, peeled and cubed
-
¼
teaspoon
red chili flakes, optional
-
to taste
salt and freshly ground black pepper
The protein and cream
-
6
strips
bacon, diced (optional)
-
1
can (10-ounce)
clams, drained
-
⅓
cup
heavy cream
For garnish
-
to taste
fresh parsley, minced
-
as needed
oyster crackers
Instructions
- 1. Cook the bacon in a large Dutch oven until crispy, then set aside.
- 2. In the bacon fat, sauté onions, celery, and carrots until softened, then add garlic and cook until fragrant.
- 3. Add clam juice, diced tomatoes, tomato paste, and potatoes to the vegetable mixture, season, and bring to a boil.
- 4. Reduce heat and simmer until potatoes are tender.
- 5. Add chopped bacon, clams, and heavy cream, and simmer uncovered for about 10 minutes.
- 6. Serve in bowls garnished with parsley and oyster crackers.
Nutrition Facts (estimated)
Servings
8
Calories
97
Total fat
6g
Total carbohydrates
8g
Total protein
3g
Sodium
134mg
Cholesterol
20mg
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