Manhattan Clam Chowder

By á-46016

Prep time 10 minutes
Cook time 45 minutes
Serves 6-8

Ingredients

• 2 slices bacon
• 1 tbsp. olive oil
• 2 carrots slices
• 2 celery stalks chopped
• 1 onion chopped
• 1 large garlic clove minced
• 1/2 tsp. dried thyme
• 1/4 tsp. celery seed
• 2 bay leaves
• 12 ounces crushed tomatoes
• 1 14 oz. can of clam broth or juice
• 2 10 oz. cans baby clams, juice reserved
• 1 lb. waxy potatoes peeled cut into 2 " cubes
• 12 live small clams (little necks or manila)
• salt & pepper to taste

Preparation

Step 1

1. Render the bacon fat. Slowly cook the bacon with the olive oil until bacon is crispy. Remove, chop and set aside. Turn heat to med./ high and saute the carrots, celery and onion until soft and translucent, about 4-5 minutes, DO NOT BROWN THE VEGETABLES. Return chopped bacon to pot.

2. Add the garlic and cook for another minute. Add the herbs, tomato, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to simmer, cover and simmer gently until potatoes are done, about 30-40 minutes.

3 When potatoes are tender, add the canned clams and the live clams, cover pot and simmer until live clams open up, about 5-10 minutes. Add alt & pepper to taste.