Recipe Instructions:
Ingredients:
• 2 slices bacon, diced
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 (28 oz) can of crushed tomatoes
• 3 cups chicken broth or clam juice
• 2 cups potatoes, peeled and diced
• 2 (10 oz) cans chopped clams, drained (reserve juice)
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Tabasco sauce (optional, for heat)
• Oyster crackers (optional, for serving)
Instructions:
1. Cook Bacon and Aromatics:
• In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
2. Sauté Vegetables:
• Add chopped onion, celery, green bell pepper, and minced garlic to the pot. Sauté until onions are translucent and vegetables are tender about 5-7 minutes.
3. Add Tomatoes and Broth:
• Stir in crushed tomatoes, chicken broth (or clam juice), diced potatoes, bay leaf, and dried thyme. Bring to a boil, then reduce heat to low and simmer for about 15-20 minutes, or until potatoes are tender.
4. Add Clams:
• Stir in drained chopped clams (reserve some clam juice if desired). Simmer for another 5-10 minutes to heat through.
5. Season and Serve:
• Season Manhattan Clam Chowder with salt, pepper, and Tabasco sauce (if using) to taste. Remove bay leaf before serving.
6. Serve:
• Ladle Manhattan Clam Chowder into bowls. Garnish with chopped fresh parsley and serve with oyster crackers on the side.
Note:
• New England Clam Chowder is creamy and rich, while Manhattan Clam Chowder is tomato-based with a lighter broth.
• Adjust the consistency of either chowder by adding more broth or clam juice as needed.
