Fresh Manhattan Clam Chowder
4
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Manhattan clam chowder's signature tomato-based broth makes it a favorite soup for summertime dinners outdoors, especially waterside meals when the living is easy. This soup is hearty as a meal on its own, served alongside a salad and crusty loaf of bread. Bacon - we use turkey bacon - gives the broth its heft and your bowl will have a full helping of veggies in it, too, with the carrots, celery and potato joining the tomato. Soups are usually better with time, but this recipe is an exception. It's ready to serve in a half hour or less, and doesn't really get better with age. Serve it garnished with some opened clams-in-their-shells and several sprigs of flat leaf parsley or fresh thyme on top along with the crumbled bacon.
Ingredients
Uncooked turkey bacon
5 slice(s)
Olive oil
2 tsp
Uncooked onion(s)
1 large
Carrots
2 large
Celery
4 rib(s), medium
Uncooked potato(es)
0.5 pound(s)
Canned clam juice
4 cup(s)
Canned crushed tomatoes in tomato puree
32 oz
Fresh thyme
1.5 Tbsp
Bay leaf
1 leaf/leaves
Table salt
0.5 tsp
Black pepper
0.5 tsp
Uncooked clams with shell
3 pound(s)
Fresh parsley
0.25 cup(s)
Instructions
1
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.
2
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.
3
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.
4
Serving size: about 1½ cups
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