Manhattan Clam Chowder

This recipe features classic easy-to find ingredients: It''s super easy to make and it tastes great!

Photo by Cindy B.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 8

    slices bacon, chopped

  • 2

    cups chopped clams (canned or fresh frozen)

  • 4

    cups clam juice

  • 1/2

    cup dry white wine (chardonnay)

  • 1

    large onion, chopped

  • 2

    carrots, medium size, diced

  • 2

    stalks celery, chopped

  • 3

    garlic cloves, minced

  • 1/2

    teaspoon dried thyme

  • 1

    teaspoon dried parsley

  • 28

    ounces canned whole tomatoes, drained then chopped

  • 1

    tablespoon tomato paste

  • 4

    medium potatoes, peeled and diced

  • 2 -3

    dashes Tabasco sauce (optional)

Directions

In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.

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