Manhattan Clam Chowder

By carvalhohm

Clams are the traditional seafood choice for this tomato-based vegetable soup. This recipe adds bacon into the broth as well.

Ingredients

• 1 pint shucked clams or two 6-1/2-ounce cans minced clams
• 1 cup chopped celery (2 stalks)
• 1/3 cup chopped onion (1 small)
• 1/4 cup chopped carrot (1 small)
• 2 tablespoons olive oil or cooking oil
• 1 8-ounce bottle clam juice or 1 cup chicken broth
• 2 cups cubed red potato
• 1 teaspoon dried thyme, crushed
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon black pepper
• 1 14 1/2-ounce can diced tomatoes, undrained
• 2 tablespoons purchased cooked bacon pieces or cooked crumbled bacon*

Preparation

Step 1

1.Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add enough water to reserved clam juice to equal 1-1/2 cups. Set juice aside.

2.In large saucepan cook celery, onion, and carrot in hot oil until tender. Stir in the reserved 1-1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in undrained tomatoes, clams, and bacon. Return to boiling; reduce heat. Cook for 1 to 2 minutes more or until heated through.

*Note: If using bacon, cook 2 slices, reserving 2 tablespoons drippings. Omit oil and cook celery, onion, and carrot in reserved drippings.