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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Manhattan style clam chowder is tomato based and much lighter than the original version. Of course, if you're looking for the cream based chowder we have that too.
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Ingredients
- 4
strips bacon
- 1
large onion, diced
- 1
stalk celery, chopped
- 1
large carrot, chopped
- 2
cloves garlic, minced
- 1
(8-oz.) jar clam juice
- 1
(28-oz.) can crushed tomatoes
- 2
large Yukon Gold potatoes, cubed
- 1/4 tsp.
crushed red pepper flakes
Kosher salt
Freshly ground black pepper
- 1
(10-oz.) can clams
- 1/3 cup
heavy cream
Freshly chopped parsley, for garnish
Directions
- Step 1In a large pot over medium heat, cook bacon. Remove from pan and drain on a paper towel lined plate. To the same pot, add onion, celery, and carrot. Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.
- Step 2Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. Bring to a boil then reduce heat and let simmer, covered, until potatoes are tender, 15 minutes.
- Step 3Chop bacon. Add bacon, clams, and heavy cream to pot and simmer, uncovered, 10 minutes more.
- Step 4Garnish with parsley to serve.
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