Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 2 slices bacon (can sub with 2 more Tbsp extra virgin olive oil) -; 1 tablespoon extra virgin olive oil -; 2 carrots, peeled and sliced -; 2 celery stalks, chopped -; 1 onion, chopped -; 1 large garlic clove, minced -; 1/2 teaspoon dried thyme -; 1/4 teaspoon celery seed -; 2 bay leaves -; 12 ounces of tomato juice, strained tomatoes or crushed tomatoes -; 1 14-ounce can of clam broth or juice* -; 2 10-ounce cans of baby clams, juice reserved* -; 1 pound waxy potatoes, peeled and cut into 2-inch chunks -; A dozen or so live small clams, such as littlenecks or Manila clams -; Salt and black pepper to taste -; Tabasco or other hot sauce -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Manhattan Clam Chowder

1. 2 slices bacon (can sub with 2 more Tbsp extra virgin olive oil) -

2. 1 tablespoon extra virgin olive oil -

3. 2 carrots, peeled and sliced -

4. 2 celery stalks, chopped -

5. 1 onion, chopped -

6. 1 large garlic clove, minced -

7. 1/2 teaspoon dried thyme -

8. 1/4 teaspoon celery seed -

9. 2 bay leaves -

10. 12 ounces of tomato juice, strained tomatoes or crushed tomatoes -

11. 1 14-ounce can of clam broth or juice* -

12. 2 10-ounce cans of baby clams, juice reserved* -

13. 1 pound waxy potatoes, peeled and cut into 2-inch chunks -

14. A dozen or so live small clams, such as littlenecks or Manila clams -

15. Salt and black pepper to taste -

16. Tabasco or other hot sauce -

How to cook deliciously - Manhattan Clam Chowder

1. Stage

Cook the bacon: Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and its fat rendered. Remove, chop, and set aside.

2. Stage

Saute the carrots, celery, onion, and garlic: Increase the heat to medium-high and saute the carrots, celery, and onion until soft and translucent, about 4 to 5 minutes. Do not brown the vegetables. Add the garlic and cook for another minute. Return chopped bacon to the pot.

3. Stage

Add the herbs and liquids and then add the potatoes: Add the thyme, celery seed, bay leaves, tomato juice, clam broth, and the juice from the canned clams and stir. Add the potatoes. Bring to a simmer, cover, and simmer gently until the potatoes are done, about 30 to 40 minutes.

4. Stage

Add the clams: When the potatoes are tender, add the canned clams and the live clams in their shells, cover the pot and simmer until the live clams open up, about 5 to 10 minutes. Add hot sauce, salt, and black pepper to taste. Remove the bay leaves and serve, placing a clam in shell or two in each bowl for serving.