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Manhattan Clam Chowder

 Manhattan clam chowder - This rich soup varies from the New England version in that it is tomato based and not cream based. And it is hearty and delectable, a wonderful bowl of soup!

Course: Main Course, Soup
Keyword: chowder, clam, main dish, manhattan, New York, soup, stew
Servings: 4 people
Author: HelenFern
Ingredients
  • 6 slices bacon chopped
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 1 14-oz can fire roasted tomatoes
  • 2 cloves minced or crushed fresh garlic
  • 2 small to medium yellow pototoes, cut into 1-1/2 inch cubes
  • 2 cups chicken broth
  • 1/2 cup clam juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 2 bay leaves
  • 1/2 teaspoon Old Bay seasoning
  • 1 10-oz can whole baby clams
  • 6 to 8 medium whole, live clams
Instructions
  1.  First chop up the bacon and render the fat in a large sauce pan. 

  2. To that, add everything except the clams. Simmer it all until the potatoes are fork tender, about 20 minutes.

  3. Now add the canned clams with the clam juice and simmer on low for another 15 to 20 minutes. 

  4. Add the whole clams, cover and simmer just long enough for them to open with all their glory (about 5 minutes).

  5. Remove the bay leaves

  6. Serve this luscious soup hot with some warm bread or crackers on the side.