Manhattan Clam Chowder

I was in the mood for clam chowder but didn’t want a heavy cream-based soup. I decided to give Manhattan clam chowder a try. I adapted a tasty recipe in my newest library find, “Food Network’s Kitchen Cookbook”. The chowder turned out spicy and full of great flavors. My husband and I enjoyed it, but it was a bit too spicy for the kids. This Manhattan clam chowder recipe was quick & easy to make and the perfect soup for a cold, rainy day. I served our chowder with a loaf of fresh-baked bread and a loaded garden salad.

Manhattan Clam Chowder

Ingredients: 

• 3 slices of bacon, cooked until crisp
• ½ large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1-2 tsp dried thyme, to taste
• ½ tsp crushed red pepper
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• 4 cups of chicken broth
• 2 (15-oz) cans of diced tomatoes, blended with an immersion blender
• 7 red baby potatoes, diced into bite-sized chunks
• ¼ tsp Worcestershire sauce
• 1 bay leaf
• 2 (6.5 oz) cans of clams and the juice
• 1 tbsp fresh parsley, chopped

How to Make Manhattan Clam Chowder:

Cook the bacon in a large Dutch oven over medium heat. Once crispy, remove and place on a paper towel to drain the fat. Once cooled, crumble the bacon and set aside until serving.

Remove all but 1 tbsp of bacon grease from the Dutch oven. Add the onion, celery, carrots, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste to the Dutch oven, and cook, stirring often, for 6-7 minutes or until soft and tender.

Add the minced garlic and cook, stirring constantly, for 60 seconds.

Blend the two cans of diced tomatoes with an immersion blender or regular blender.

Add the tomatoes and chicken broth to the Dutch oven, along with the potatoes, bay leaf, and Worchestershire sauce.

Simmer on medium-low for 1 hour, or until the potatoes are tender.

Once you are ready to serve, add the clams and their juices to the pot along with the fresh parsley and bacon crumbles, and simmer for 5 minutes. Taste and re-season, if needed.

Ladle into bowls and serve. Enjoy.