Manhattan Clam Chowder
Servings 4
Equipment
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 3 slices of bacon cooked until crisp, crumbled
- ½ large onion diced
- 2 carrots diced
- 2 celery stalks diced
- 1-2 tsp dried thyme to taste
- ½ tsp crushed red pepper
- Sea salt and freshly cracked pepper to taste
- 1 clove of garlic minced
- 2 (15-oz) cans of diced tomatoes blended with an immersion blender
- 4 cups of chicken broth
- 7 red baby potatoes diced into bite-sized chunks
- ¼ tsp Worcestershire sauce
- 1 bay leaf
- 2 (6.5 oz) cans of clams and the juice
- 1 tbsp fresh parsley, chopped
Instructions
- Cook the bacon in a large Dutch oven over medium heat. Once crispy, remove and place on a paper towel to drain the fat. Once cooled, crumble the bacon and set aside until serving.
- Remove all but 1 tbsp of bacon grease from the Dutch oven. Add the onion, celery, carrots, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste to the Dutch oven, and cook, stirring often, for 6-7 minutes or until soft and tender.
- Add the minced garlic and cook, stirring constantly, for 60 seconds.
- Blend the two cans of diced tomatoes with an immersion blender or regular blender.
- Add the tomatoes and chicken broth to the Dutch oven, along with the potatoes, bay leaf, and Worchestershire sauce.
- Simmer on medium-low for 1 hour, or until the potatoes are tender.
- Once you are ready to serve, add the clams and their juices to the pot along with the fresh parsley and bacon crumbles, and simmer for 5 minutes. Taste and re-season, if needed.
- Ladle into bowls and serve. Enjoy.