Manhattan Style Clam Chowder
Submitted By: friendlybear
A delicious tomato based clam chowder. Serve with big chunks of homemade bread.
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1/2 lb bacon, or salt pork, diced
1 c. chopped onion
2 stalks celery, thinly sliced
2 small to medium carrots, diced
2 1/2 c. potatoes, about 3 medium diced
1 can (28 oz) or about 4 large peeled and chopped fresh tomatoes
2 c. chicken stock
2 cans (5 oz) clams, or 1 cup fresh steamed, drain and reserve nectar
1 tsp. sea salt
1/4 tsp. ground black pepper
1 tsp. fresh chopped or dried parsley leaves
1 1/4 tsp. fresh or dried thyme leaf, crumbled or crushed
1 clove garlic, pressed or fine chopped
1 small bay leaf,
2 ounces dry white wine
Steam and remove clams from shells. Reserve nectar.
Brown bacon or salt pork in a dutch oven or stock pot; drain off fat except for two tablespoons add onions celery and garlic; cook just until onions are translucent.
Deglaze with the wine and/or nectar from the clams.
Add remaining ingredients, except clams.
Cover and simmer for 1 to 1 1/2 hours, or until vegetables are tender.
Add clams and simmer 5 to 10 minutes more.