Manhattan Clam Chowder
- 2 slices bacon (can sub with 2 more Tbsp olive oil)
- 1 Tbsp olive oil
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 2 bay leaves
- 12 ounces of tomato juice, strained tomatoes or crushed tomatoes
- 1 14-ounce can of clam broth or juice
- 2 10-ounce cans of baby clams, juice reserved
- 1 pound waxy potatoes, peeled and cut into 2-inch chunks
- A dozen or so live small clams, such as littlenecks or Manila clams
- Salt and black pepper to taste
- Tabasco or other hot sauce
- This recipe is gluten-free
- Produce
- Bay leaves (2)
- Carrots (2)
- Celery stalks (2)
- Onion (1)
- Thyme, dried (1/2 teaspoon)
- Waxy potatoes (1 pound)
- Seafood
- Baby clams (2 10-ounce cans)
- Live small clams (12)
- Meat
- Bacon (2 slices)
- Condiments
- Tabasco or other hot sauce (1)
- Cooking & Baking
- Celery seed (1/4 teaspoon)
- Garlic clove, large (1)
- Olive oil (1 Tbsp)
- Salt and black pepper (1)
- Drinks
- Clam broth or juice (1 14-ounce can)
- Tomato juice (12 ounces)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published February 28, 2012 (11 months ago).
71 people saved this recipe.
