Fresh Manhattan clam chowder
uncooked turkey bacon
1 large, diced into 1/2-inch pieces
2 large, diced into 1/2-inch pieces
4 rib(s), medium, diced into 1/2-inch pieces
½ pound(s), diced into 1/2-inch pieces
canned clam juice
4 cup(s), or bottled clam juice
canned crushed tomatoes in tomato puree
32 oz, plum-variety
1½ Tbsp, leaves
uncooked clams with shell
3 pound(s), littlenecks, scrubbed
¼ cup(s), minced
- Place large skillet over medium-high heat. Add bacon and cook, turning once or twice, until crispy, 5−6 minutes. Cool bacon on paper towel–lined plate and crumble; set aside.
- In same skillet, heat oil over medium heat about 1 minute. Add onion, carrots, celery, and potato; stir vegetables, scraping bacon drippings from bottom of skillet with wooden spoon. Cook, stirring occasionally, until vegetables soften, 10−15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt, and pepper. Bring to boil, then reduce heat to medium-low. Simmer, uncovered, until potatoes are tender, about 30 minutes.
- Add clams, cover, and increase heat to high. Boil just until clams open, 6−8 minutes. Discard any clams that do not open. Remove clams from shells, discard shells, and place clams back in soup. Sprinkle with parsley and bacon.
- Serving size: about 1½ cups