My picture isn't the greatest, so with my apologies for that, I wanted to share a very easy and delicious Manhattan Clam chowder. I've never been a huge clam fan, but I do eat them on occasion. There's just something to the combination of clams with tomatoes that I love (check out my spaghetti with clam sauce here), while I really do not care for New England Clam chowder too much. Too creamy, too thick, too much for me.
I made this on Christmas morning, and it was super easy to make. I made a double batch and filled a 6 1/2 quart crockpot for my 18 guests to enjoy and serve themselves. We served with spiral ham and a multitude of side dishes. I did freeze one quart of the leftovers, but as it was in the crockpot most of the day, the potatoes were a bit too soft. While you can freeze it, it might be best to cook and serve the same day.
Serves 6-8
Ingredients
6-8 slices bacon chopped
1 cup onion, diced
1 cup carrots, peeled, quartered and sliced
1 cup celery sliced or diced
1 tsp garlic powder
1/4 cup tomato paste (half a small can)
1/2 teaspoon dried thyme, or 4-5 fresh thyme stocks
1 bay leaf
1 pound yellow potatoes, unpeeled and diced into 1/2 inch cubes, about 4 cups
2 8 ounce bottles clam juice
4 cups chicken broth
15 ounce can crushed tomatoes (including liquid) OR 2 cups of marinara sauce (i used Rao's)
2 10 ounce can whole baby clams, do not drain, include liquid
salt and pepper to taste
2 tablespoons chopped parsley
Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, remove and drain on paper towels.
Leaving a bit of the bacon grease in the pan, use that to saute the onions, carrots and celery. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
Place the tomato paste, garlic powder, thyme, bay leaf, clam juice, broth, crushed tomatoes (or marinara) and potatoes in the pot. Stir to combine. Bring to a simmer.
Cook for 10-15 minutes or until potatoes are tender.
Stir in the baby clams. Season the soup with salt and pepper to taste.
Simmer for 5 more minutes. Top with parsley. Serve with sourdough bread.
