Manhattan Clam Chowder

By Rhonda7447

Calories 360

Ingredients

• 1 pint shucked clams or two 6 1/2 oz cans of minced clams
• 4 slices cooked bacon
• 1 cup chopped onion
• 1 cup chopped celery
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1/2 + chopped carrots
• 2 T chopped shallots
• 1 14 1/2 oz can tomatoes, cut up
• 2 cups finely chopped peeled potatoes
• 1 box of chicken broth (32 oz)
• 1 bottle clam juice if needed
• 1/2 + crushed dried basil
• red pepper to taste
• ground black pepper to taste
• salt to taste

Details

Cooking time 50mins
Adapted from myrecipes.com

Preparation

Step 1

Chop sucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (or, drain canned clams, reserving juice). If necessary, add bottle of clam juice.
In a large saucepan, cook bacon until crisp. Remove bacon, reserving 2T drippings. Drain bacon on paper towels; crumble. Set bacon aside.
Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with bacon and parsley.