manhattan clam chowder

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

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

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

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

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

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Stir in garlic, salt and both peppers.

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

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

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Click on the link below for full recipe details.

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