Whenever I think about clam chowder, the first thing that always comes to my mind is the traditional New England Clam Chowder. New England Clam Chowder is a thick, cream-based, white clam chowder. This Manhattan Clam Chowder is a completely different beast. It has a tomato base with tender baby clams, bacon, and vegetables. It is a really nice and lighter alternative to the traditional clam chowder. And if I must say, downright delicious!
Prep Time: 35 minutes
Cook Time: 1 & 1/2 hours
Servings: 8
6 strips thick sliced bacon
2 - 3 russet potatoes
1 onion
3 celery stalks
1 red bell pepper
1/2 cup chopped carrots
4 cloves of garlic
1 (28 oz) can crushed tomatoes
1 (32 oz) can chicken broth
2 (10 oz) cans whole baby clams
1 tsp. Worcestershire sauce
1 tsp. dried thyme
2 bay leaves
1 tsp. paprika
1/2 tsp. red pepper flakes (optional)
salt and pepper to taste
Wash and peel 2 to 3 russet potatoes. Cut the potatoes into 1/2 inch cubes and set aside.
Cut 6 strips of bacon into bite sized pieces and set aside.
Chop celery, carrots, red bell pepper, onion, and garlic into a small dice and set aside.
In a large stock pot over medium heat, cook down the bacon until brown.
Once the bacon has browned, add the celery, carrots, onion, bell pepper and garlic into the stock pot. Cook the vegetables and bacon for about 6 more minutes or until tender.
Once the vegetables are tender, stir in crushed tomatoes and thyme and bring to a slight simmer.
Once the tomatoes have simmered for about 2 minutes, stir in chicken broth, paprika, and worcheshire sauce. Bring to a boil and reduce heat to low.
Stir in 2 bay leaves and cans of baby clams with juice. Simmer chowder for 30-45 minutes.
While chowder is simmering, bring a pot of water to a boil. Cook the potatoes until tender, about 7-10 minutes. Strain and set aside.
Once the clam chowder has simmered for 30 minutes and the potatoes are tender, stir the potatoes into the pot and cook for about 5-10 more minutes.
'Till next time,
Caroline
