Manhattan Clam Chowder

Manhattan Clam Chowder

from dinneratthezoo.com
65 min
6 servings

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that's easy to make and perfect when served as an appetizer or main course option.

Ingredients

  • 6 slices bacon (chopped)
  • 1/2 cup onion (diced)
  • 2 carrots (peeled, quartered and sliced)
  • 1/2 cup celery (sliced)
  • 2 teaspoons minced garlic
  • 1/4 cup tomato paste
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound Russet potatoes (peeled and diced into 1/2 inch cubes)
  • 2 8 ounce bottles clam juice
  • 2 cups chicken broth
  • 28 ounce can diced tomatoes (do not drain)
  • 10 ounce can whole baby clams (drained)
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • oyster crackers and cooked bacon for serving (optional)

Directions

  1. 1

    Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.

  2. 2

    Remove the bacon from the pot and drain on paper towels.

  3. 3

    Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.

  4. 4

    Add the garlic and cook for 30 seconds.

  5. 5

    Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.

  6. 6

    Cook for 10-15 minutes or until potatoes are tender.

  7. 7

    Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.

  8. 8

    Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.