Manhattan Clam Chowder Recipe
Manhattan Clam Chowder, that “other” soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon.
Servings 4 People
- 2 Slices Thick Cut Bacon Cut Into 1/4 Inch Pieces
- 1 1/2 Cup Yellow Onion Chopped
- 1/2 Red Bell Pepper Chopped
- 2 Stalks Celery Chopped
- 6 Cloves Garlic Minced
- Pinch Crushed Red Pepper Flakes
- 1/4 Cup Tomato Paste
- 1/2 Cup White Wine
- 5 8 Ounce Bottles Clam Juice
- 1 1/2 Teaspoons Dried Italian Seasoning
- 1 Bay Leaf
- 2 Large Russet Potatoes Peeled and cubed
- 1 28 Ounce Can Diced Tomatoes, Including Juices, Roughly Chopped
- 6 6.5 Ounce Cans Minced Clams, Drained
Fry the bacon in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion, red pepper, celery, garlic and the red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste and cook, stirring, for 1 minute. Add the white wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits.
Add the clam juice, Italian seasoning, bay leaf and potatoes and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices and the drained clams. Cover and simmer on low until clams are heated through. Ladle into serving bowl and sprinkle with parsley.
Calories: 258kcal | Carbohydrates: 36g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 445mg | Potassium: 1058mg | Fiber: 5g | Sugar: 9g | Vitamin A: 940IU | Vitamin C: 44.7mg | Calcium: 96mg | Iron: 3.2mg