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"The belly rules the mind."--Spanish Proverb

Fresh Manhattan Clam Chowder Recipe

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This recipe for Fresh Manhattan Clam Chowder is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 slices uncooked turkey bacon
2 teaspoons olive oil
1 large onion, diced, cut into 1/2 inch pieces
2 large carrots, diced into 1/2 inch pieces
4 ribs celery, diced into 1/2 inch pieces
1/2 pound potatoes, diced into 1/2 inch pieces
4 cups canned or bottled clam juice
32 ounces canned crushed plum tomatoes in tomato puree
1 1/2 tablespoons fresh thyme leaves
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon black pepper
3 pounds uncooked littleneck clams, with shells scrubbed
1/4 cup fresh, minced parsley
Directions:
Directions:
In a large heavy pot, sauté bacon over medium-high heat until crispy, about 5 to 6 minutes; remove bacon, crumble it, and set aside.

In the same pot, heat olive oil over medium heat for about 1 minute. Add onion, carrots, celery, and potatoes; stir vegetables, scraping bacon drippings from bottom of pot with a wooden spoon, to mix and coat. Cook, stirring occasionally, until onion wilts, about 10 to 15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt, and pepper. Bring to a boil and cook for about 1 minute. Reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 50 minutes.

Add clams to soup, cover, and increase heat dto high. Boil soup just until clams open, about 6 to 8 minutes. Remove clams from shells, discard shells, and place clams back in soup. Toss in parsley and crumbled bacon and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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