The Ultimate Manhattan Clam Chowder
The Ultimate Manhattan Clam Chowder
Time: 1 hrs 15 mins
Ingredients
- 2 dozen chowder clams
- 6 slices bacon
- 1 1/2 cups chopped onions
- 1 cup chopped green pepper
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1 (28 ounce) can crushed tomatoes (I prefer Red Pack)
- 3 cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon fresh ground pepper
- 4 potatoes, cubed
- 1/2 cup fresh parsley, chopped
- 1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)
Directions
- 1 Steam clams in a large pot and reserve the liquid that is left- it should measure about 3 cups.
- 2 Chop the clams.
- 3 In a large pot, cook the bacon over medium/high heat until slightly crisp.
- 4 Add the onions and cook, stirring until transparent.
- 5 Add the pepper, carrot and celery and cook for about a minute.
- 6 Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
- 7 Bring to a boil and add potatoes.
- 8 Simmer 30 minutes or until potatoes are tender.
- 9 Remove the bay leaf. Add chopped parsley.
- 10 Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
- 11 You should only warm the shrimp over for best results.
- 12 Season with salt and pepper, if desired.
