Manhattan Clam Chowder Recipe
Manhattan Clam Chowder is a thick, creamy soup that is very filling and sure to warm you up on a cold day. The clam chowder recipe is an easy and delicious way to prepare seafood. I love the smoky flavor and of course, I like the way they make my mouth water.
Ingredients
- 2 slices bacon (can sub with 2 more tablespoons extra virgin olive oil)
- 1 tablespoon Extra virgin olive oil
- 2 carrots (peeled and sliced)
- 2 ribs celery (chopped)
- 1 onion (chopped)
- 1 large clove of garlic (minced)
- ½ teaspoon Dried thyme
- ¼ teaspoon Celery seed
- 2 bay leaves
- 1 1/2 cups Canned tomato juice (strained tomatoes)
- 1 (14-ounce) can Clam broth or juice
- 2 (10-ounce) cans Baby clams (juice reserved)
- 1 pound of waxy potatoes, peeled and cut into 2-inch chunks
- About 12 small live clams, such as littlenecks or Manila clams, cleaned
- Tabasco or other hot sauce (to taste)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- On medium heat, cook the bacon in the olive oil until it is crispy and the fat is rendered. Remove the bacon, chop, and set aside.
- Cook the carrots, celery, and onion at medium-high heat for 4 to 5 minutes until soft and translucent. Avoid browning the vegetables. Stir in the garlic and cook for another minute. Add the bacon back to the pot.
- In a bowl, combine the tomato juice, clam broth, celery seed, bay leaves, thyme, and the juice from the canned clams.
- Sprinkle the potatoes on top. Bring to a simmer, cover, and simmer for about 30 to 40 minutes or until the potatoes are cooked.
- Add the canned clams and live clams in their shells after the potatoes are tender, cover the pot, and simmer until the live clams open up about 5 to 10 minutes.
- Season with salt, black pepper, and hot sauce to taste.
- When serving, remove the bay leaves and place a clam in a shell or two in each bowl.
Nutrition
Calories: 230kcal