Manhattan Clam Chowder recipe

Bowl of Manhattan Clam ChowderAre you looking for a warm soup to enjoy on a cold November day? Try this recipe for Manhattan Clam Chowder, brought to you by @1800′s Culinary Team Member David Hayes.

Manhattan Clam Chowder

2 cans of chopped clams
1 Tbsp unsalted butter
6 slices bacon, cut into small strips
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes
3 cups chicken stock
1 bay leaf
1 teaspoon thyme
4 Yukon potatoes, cubed
1/2 cup fresh parsley, chopped

In a large pot, sweat the bacon with butter, onions, green pepper, carrots and celery. After the vegetables begin to soften, add the tomatoes, stock, bay leaf, thyme and potatoes and bring it to a boil. Check the doneness of the potatoes after 10 minutes. If they are almost done, add the clams. Cook for another 5 minutes to warm the clams through, then add the parsley. Check for seasoning and serve.

Serves 8.

One Response to Manhattan Clam Chowder recipe

  1. sybaritica says:

    I love New England style … must try the Manhattan!

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