Description
A comforting and flavorful Manhattan clam chowder made with fresh or canned clams, tomatoes, and hearty vegetables, perfect for family gatherings.
Ingredients
- 2 lbs fresh clams (or 2 cups canned clams with juice)
- 2 cups clam juice
- 4 slices bacon, diced
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 2 large potatoes, diced
- 1 bay leaf
- 1 tsp fresh thyme
- Salt and pepper to taste
- 2 tbsp parsley, chopped (for garnish)
Instructions
- Heat a large pot over medium heat. Add diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and drain on a paper towel.
- In the same pot, add olive oil. Sauté chopped onions, celery, and carrots until they soften, about 5-7 minutes.
- Stir in the diced red bell pepper and minced garlic. Cook for an additional 2 minutes until fragrant.
- Add canned tomatoes, clam juice, diced potatoes, bay leaf, and thyme. Bring the mixture to a simmer.
- Cook for about 15 minutes, or until the potatoes are tender.
- Stir in fresh clams (or canned clams with juice) and season with salt and pepper. Cook until clams open, about 5 minutes for fresh clams, or until heated through for canned clams.
- Remove the bay leaf and discard. Stir in the crispy bacon and garnish with chopped parsley before serving.
Notes
For fresh clams, scrub thoroughly to remove grit. You can customize with herbs like basil or oregano for extra flavor.