Manhattan Clam Chowder

By Maverick19

*You can also use fresh clams in this soup. Add them when you add the canned clams and simmer until fresh clams open

Ingredients

• 2 slices bacon
• 1 tbsp olive oil
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 large white onion, chopped
• 1 large garlic clove, minced
• 1/2 tsp dry thyme
• 1/4 tsp celery seed
• 2 bay leaves
• 2 cups raw potatoes, diced (1 pound)
• 3 cups canned, peeled tomatoes
• 1 14oz clam juice
• 2 10 oz can clams, minced, juice reserved
• 1/2 cup green pepper, diced
• salt and pepper to taste
• tabasco or hot sauce if desired
• Fresh clams if desired

Preparation

Step 1

Render fat from bacon and slowly cook with olive oil until crispy, remove from pot. Heat to medium high and sautee carrots, onion, celery and green pepper, until soft, 6-8 minutes. DO NOT BROWN VEGGIES. Return bacon to the pot.

Add garlic, cook for one minute. Add herbs, tomatoes, clam broth and reserved clam juice, mix well, add the potatoes.

Bring to a boil. Turn heat to simmer, and cover. Simmer gently until the potatoes are cooked through, 30-40 minutes.

When potatoes are tender, add canned clams. *If using fresh clams, add now. Cover the pot and simmer until clams open, 5-10 minutes.

Add salt, pepper and tabasco to taste.