Fresh Manhattan Clam Chowder
2
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
6
Difficulty
Moderate
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
Onion
1 large, diced into 1/2-inch pieces
Carrots
2 large, diced into 1/2-inch pieces
Celery
4 rib(s), medium, diced into 1/2-inch pieces
Uncooked potato
½ pound(s), diced into 1/2-inch pieces
Clam juice
4 cup(s)
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), without shell, littlenecks, scrubbed
Fresh parsley
¼ cup(s), minced
