manhattan clam chowder

This hearty Manhattan Clam Chowder (aka red clam chowder) may not be as famous as its creamy cousin, but is definitely worth making. 

• Clams • Bacon • Celery • Onion • Carrots • Potatoes • Jalapeño  • Garlic • Salt & Pepper • Cayenne Pepper • Diced Tomatoes • V8 Juice • Lemon juice • Parsley • Bay Leaf • Thyme

Separate and reserve the juice (approximately 2 cups) from the canned clams.

Heat a large stock pot on medium-high and add chopped bacon. When browned, remove bacon pieces and reserve.

Add celery, onions, carrots, potatoes and jalapeño to the bacon fat remaining in the pot and sauté vegetables for approximately 10 minutes.

Stir in garlic, salt and both peppers.

Cook for 3 minutes then stir in reserved clam juice. diced tomatoes, V8 juice, lemon juice, parsley, bay leaf and thyme.

Bring soup to a boil, then reduce heat to simmer. Cook uncovered until the vegetables are tender, about 30 minutes.

Click on the link below for full recipe details.

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