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Manhattan Clam Chowder

Manhattan Clam Chowder

This is "the red" chowder. Full of vegetables and very hearty, you won't miss the calories from the "the white one." Recipe by Laura Bashar of Family Spice

Ingredients:

Instructions:

  1. Separate & reserve the juice (approx. 1 quart) from the clams from:
    • 31 oz clams, canned
  2. Heat a large stock pot on medium-high and add:
    • 4 slices of bacon , chopped
  3. When browned, remove bacon pieces and reserve.
  4. Add to the bacon fat remaining in the pot:
    • 3 celery stalk , diced
    • 1 medium onion , diced
    • 3 medium carrots , diced (about 10 oz)
    • 1 large russet potato , peeled & diced
    • 1 large jalapeño pepper , seeded & diced (optional)
  5. Sauté vegetables for approximately 10 minutes.
  6. Stir in:
    • 3 garlic cloves
    • 1 tsp salt
    • 1/2 tsp black pepper, ground
    • 1/2 tsp cayenne pepper , (optional)
  7. Cook for 3 minutes then stir in 1 quart of reserved clam juice.
  8. Stir in:
    • 29 oz diced tomatoes, canned
    • 1 qt V8 juice
    • 1/2 cup lemon juice
    • 1 cup parsley, American , chopped
    • 2 bay leaves
    • 1 tsp thyme, fresh
  9. Bring soup to a boil, then reduce heat to simmer, uncovered, until the vegetables are tender, about 30 minutes.
  10. Prior to serving, adjust seasoning to taste.

Manhattan Clam Chowder Detail

Prep Time: 15 min
Cook Time: 1 hour

Difficulty: Easy
Servings: 2
Serving Size: 8

Serving Suggestions: Great alone, with a green salad or with a chunk of hearty bread.

Cooking Tips: Allergic to shell fish? Try using fish, like cod, and fish broth instead.