MANHATTAN CLAM CHOWDER
Soup feeds my soul. I gravitate towards tomato-based soups because cream-based ones have always been hard on my stomach. I originally started making this because my dad loves Manhattan Clam Chowder. I have this vivid childhood memory of he and my mom always ordering it at this restaurant Dave’s Fish and Chips. It’s the only reason I even wanted to try to make it. Thanks to this recipe, they’ve never wanted to order it at another restaurant again.
It’s hearty thanks to the potatoes, salty from the bacon and clams but on the lighter side thanks its tomato-base. Hope you enjoy this one!
INGREDIENTS:- 2 tbl avocado or olive oil- ½ lb bacon, chopped- 1 medium onion, chopped- 4 cloves garlic, minced- 1 cup carrots, chopped- 1 cup celery, chopped- 4 cups, Yukon gold potatoes, chopped into 1-inch cubes- 3 cups clam juice- ½ cup tomato sauce- 1 14oz can diced tomatoes- 2 tsp dried thyme- 2 tsp dried oregano- 4 bay leaves- 1 lb frozen clams- salt and pepper to taste- lemon and parsley to garnishDIRECTIONS:- Heat avocado or olive oil in a large soup pot or Dutch oven and add bacon. Cook until brown. Drain bacon onto paper towel and set aside.
- Add onions to the pan and cook until just tender (about 5 minutes).
- Add garlic, carrots, celery and cook for another 5 minutes.
- Add potatoes, clam juice, tomato sauce, diced tomatoes, thyme, oregano and bay leaves. Bring to a boil and simmer for 20 minutes.
- Remove bay leaves and stir in bacon and clams. Season with salt and pepper.
- Spoon into bowls and finish with a squeeze of lemon and chopped parsley. Serve with crusty bread, oyster crackers or a fresh green salad.
