Manhattan Clam Chowder

This Manhattan chowder recipe provides a perfect little bite. With lots of veggies, and the nutritional content of clams, it’s actually quite a healthy soup too. So make it often and enjoy it as a comforting staple.

Ingredients

2 slices bacon (cut into 1/2-inch pieces)
(set aside 1 tablespoon bacon fat)
1/3 cups onion (finely diced)
¼ cup or 1 celery stalk (1/4-inch slices)
¼ cup bell pepper (1/2-inch dice)
¼ cup or 1 small carrot (finely diced)
1 teaspoon or 1 clove minced garlic
1 bay leaf
½ teaspoon dried oregano leaves
3 sprigs fresh thyme
1/8 teaspoon crushed red pepper (chili flakes)
1 1/3 cups clam nectar (can include liquid from canned clams)
¾ cup diced tomatoes (canned) + 1 cup tomato juice*
2/3 cup red potatoes (1/2-inch cubes)
½ cup clams (canned)
Salt and freshly ground black pepper to taste
1 tablespoon chopped parsley leaves
* If you buy a 796 mL can of diced tomatoes, you can use all the juice plus ¾ cup of the diced tomatoes

Directions

Preheat a large frying pan over medium heat. Add bacon and cook until golden brown. Set aside and save 1 tablespoon of bacon fat.
In a large pot over medium heat, add bacon fat, onion, celery, peppers and carrots. Cook until celery and peppers are wilted. Add garlic, bay leaf, oregano and thyme and cook for one minute more.
Reduce heat to low, add bacon, crushed red peppers, clam nectar, tomatoes, tomato juice and red potatoes and gently simmer covered until potatoes are soft, approximately 15 minutes.
Remove from heat, cool for 5 minutes and then add clams. Let stand for 1 hour covered in the fridge to marry the flavours.
Reheat over high heat (avoid boiling the mixture as this will make the clams tough). Season with salt and pepper to taste and garnish with parsley.

PREP 10 mins
COOK 85 mins