MANHATTAN CLAM CHOWDER
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hr 5 mins
Servings: 6
INGREDIENTS
- 2 slices thick cut bacon or your favorite bacon
- 2 carrots diced
- 4 stalks celery diced
- 1 medium onion diced
- 2 medium potatoes diced skin on or off your choice
- 1 16 ounce can diced tomatoes
- 2 cups freshly steamed clams with broth about 60 pasta clams
- 1 quart chicken broth or vegetable broth
- 1/2 teaspoon of thyme
- sea salt and black pepper to taste
- 1 tablespoon fresh chopped parsley
INSTRUCTIONS
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In a large sauce pot, fry the bacon over medium-low heat until the fat renders and the bacon gets a little crispy, about 5 to 7 minutes.
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Add the onion, carrot and celery, reduce the heat to low and simmer for 7-10 minutes.
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Add chicken stock , tomatoes and potatoes, bring to a boil, then reduce the heat to medium-low, and simmer for 30 minutes.
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Remove the pot from heat, stir in clams and season with sea salt and pepper to taste
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Add in chopped parsley and serve with your favorite crusty bread
