Even though it’s the end of April here in New York, the weather has been rather chilly so I decided to make some soup. I love clam chowder and haven’t had it in a while. Manhattan clam chowder is tomato based and much less fattening than the New England type which has half and half or cream in it. This came out really good and I had leftovers which were just as good the next day!
Manhattan Clam Chowder
1 tbsp. olive oil
4 slices of turkey bacon
1 large onion, diced
2-3 celery stalks, diced
2 large carrots, diced
4 cloves garlic, minced
1 qt. chicken or vegetable broth
2 (15 oz) cans diced tomatoes, added to a blender and pureed
2 tsp. dried thyme
1 bay leaf
6 small red skinned potatoes, cut into small even chunks
2 (6.5 oz) cans of minced clams with their juice
salt and pepper to taste
Preheat oven to 400 degrees. Lay the bacon on a sheet pan lined with non stick foil. Cook for about 15 minutes, turning half way through until the bacon is nice and crisp. Let cool and then crumble and set aside.
To a large Dutch oven add the olive oil and cook the carrots, celery and onions over medium heat for about 8 minutes until they get soft. Stirring occasionally. Add the minced garlic and stir. Add in the salt and pepper.
To the Dutch oven add the tomatoes and broth and all the ingredients except for the clams. Bring to a boil. Once boiling lower the heat to simmer and cover partially. Simmer for about an hour or until the potatoes are soft, stirring the pot half way through. When done, taste and add more salt and pepper, if necessary. Add in the clams and cook for another 5 minutes until heated through.