Manhattan Clam Chowder

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  • 4 slices bacon, chopped
  • 1 cup each diced green bell pepper, celery, carrot and sweet onion
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1 (8 ounce) bottle clam juice
  • 1 bay leaf
  • 2 sprigs thyme or 1/2 teaspoon dried thyme
  • 1 pound red potatoes, diced
  • 1/4 -1/2 teaspoon cayenne pepper, to taste
  • Salt and pepper to taste
  • 1/4 cup chopped, fresh, flat-leaf parsley
  • 1 pound clam meat (canned or frozen, thawed); or 2 pounds fresh, cleaned clams in their shells



Heat saucepan over medium heat and add chopped bacon. Cook to render fat (it does not need to be crisp). Add vegetables and cook, stirring occasionally for about 10 minutes or until vegetables are tender, but not brown. Add garlic, cook for 2 minutes. Add tomatoes, clam juice, bay leaf, thyme, potato and cayenne. Season soup with salt and pepper. Cook 30-40 minutes or until vegetables are very tender. Add parsley and clams (thawed, if using frozen) along with the juices. Cook soup for about 5 minutes or until heated though. Adjust seasoning and serve.

Recipe from Central Market Poulsbo - Culinary Resource Center
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