Manhatten Clam Chowder


Dozen Littleneck Clams

2 C Water

2 Slices Bacon, diced

2 T Olive Oil

2 Carrots, peeled, diced small

2 Celery Stalks, diced small

1/3 C Sweet Bell Pepper, diced small

1 Yellow Onion, finely diced

1 large Clove Garlic, minced

2 1/4 C Diced Tomatoes

1/2 C Tomato Juice

2 Bay Leaves

1 tsp. Old Bay Seasoning (optional, omit if GF)

3/4 tsp. Dried Thyme

1/4 tsp. Celery Seed

4 Medium Red Potatoes, diced

1/4 C Fresh Parsley, chopped

Salt, Pepper, Hot Sauce to taste


-In medium pot add clams and water, cover and steam over medium heat 8-10 minutes or until clams open up.  Remove clams, reserve liquid.

-In large stock pot over medium low heat cook bacon in olive oil.  Once bacon is done and crisp, remove bacon, set aside.

-Add in carrot, celery, bell pepper and onion.  Cook 5 minutes, add in garlic, cook an additional minute.  Add in stock, tomatoes, tomato sauce, herbs and old bay.  Bring to simmer, cover reduce heat, cook 1 hour.  Add in potatoes and cook an additional 40 minutes to 1 hour.  Stir in clams, parsley and bacon, add in salt, pepper and hot sauce and cook about 5 minutes.  Enjoy!


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