Kel’s Manhattan Clam Chowder, Version One

 

Garnish with parsley

When most people think of clam chowder, the creamy and popular Boston clam chowder usually comes to mind and rightfully so, because it’s so darn good. But to lighten it up a bit, especially if you love anything tomato based, definitely give this delicious version of clam chowder a try!

Ingredients

Kel's Manhattan clam chowder ingredients

  • 4 slices thick-cut bacon, cut into ¼-inch pieces
  • 1 cup sweet onion diced small
  • 1 small red bell pepper, seeded and ribs removed, diced small
  • 1/3 cup carrot diced small
  • ¾ cup celery diced small
  • 4 garlic cloves minced
  • 1 teaspoon dried oregano
  • ½ cup dry white wine
  • 1 (8 oz.) bottled clam juice
  • 1 (10 oz.) can chicken broth
  • 5 (6.5 oz.) cans chopped clams, juices drained and reserved
  • 2 cups Yukon Gold potatoes peeled and cut into ¼-inch dice
  • 1 bay leaf
  • Several dashes Worcestershire sauce
  • Salt and ground black pepper to taste
  • 1 (28 oz.) can chopped tomatoes with juices
  • Tabasco sauce to taste
  • 2 tablespoons fresh parsley leaves chopped

Preparation

In a large pot or Dutch oven, fry the bacon over medium heat until it crisps, 5 to 7 minutes.

Cook bacon

Stir in the onions, peppers, carrots and celery. Reduce the heat to low and cook until softened, about 5 minutes. Add the garlic and oregano and sauté for 1 minute more.

Saute vegggies

Pour in the wine and increase heat to high. Boil until the wine reduces by half, 3 to 4 minutes. Add the bottled clam juice, reserved canned clam juices, potatoes, bay leaf, Worcestershire sauce, salt and pepper. Bring to a boil, reduce heat and simmer until the potatoes are almost tender, 10 minutes or so.

Add chicken stock

Smash some of the potatoes with a heavy spoon to help thicken the chowder and simmer for 5 more minutes.

Smash potatoes

Add the diced tomatoes with their juices and cook on low for 5 minutes.

Add tomatoes

Remove the pot from heat and stir in the canned clams.

Add clams

Let the chowder stand for 30 minutes to allow the flavors to intensify. Return pot to the stove, bring to a low boil, and turn off heat.

Let chowder stand

Stir in parsley and serve immediately.

This goes great with your choice of bread (I love my homemade cheddar-garlic homemade biscuits) and/or a nice tossed salad.

 

Kel's Manhattan clam chowder

Bon appétit!

Eat, drink and be merry!

 

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1 Response to Kel’s Manhattan Clam Chowder, Version One

  1. Pingback: Kel’s Easy Cheesy Cheddar-Garlic Drop Biscuits | Kel's Cafe of All Things Food

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