2

Fresh Manhattan clam chowder

Total Time
1 hr 28 min
Prep
15 min
Cook
1 hr 13 min
Serves
6
Difficulty
Moderate
Ingredients

uncooked turkey bacon

5 slice(s)

olive oil

2 tsp

uncooked onion(s)

1 large, diced into 1/2-inch pieces

uncooked carrot(s)

2 large, diced into 1/2-inch pieces

uncooked celery

4 rib(s), medium, diced into 1/2-inch pieces

uncooked potato(es)

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

fresh thyme

1½ Tbsp, leaves

bay leaf

1 leaf/leaves

table salt

½ tsp

black pepper

½ tsp

uncooked clams with shell

3 pound(s), littlenecks, scrubbed

fresh parsley

¼ cup(s), minced

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
Notes
White beans are a delicious addition to seafood soups and add a good amount of fiber and protein. You can add 1 cup of rinsed and drained beans to the soup with the clams for no additional SmartPoints.

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