Manhattan Clam Chowder
Ingredients:
- 4 ounces bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 small green bell pepper, seeded and diced
- 2 medium carrots, peeled and diced
- 3 garlic cloves, finely chopped
- 2 bay leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 pound Yukon Gold potatoes, peeled and diced
- 1 14-ounce can diced tomatoes
- 3 cups clam broth
- 16 ounces fresh chopped clams
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- Oyster crackers for serving
Method:
1. Cook bacon in a large Dutch oven set over medium low heat stirring until it begins to crisp, about 5 minutes. Remove bacon with a slotted spoon and drain on paper towels.2. Add the onion to the bacon fat and cook until slightly softened and fragrant, about 1 minute. Add celery, carrots, garlic, bay leaves, oregano and crushed red pepper and cook, stirring occasionally until the vegetables are slightly soft, about 6 minutes.
3. Add potatoes, tomatoes, clam broth and just enough water to cover potatoes. Increase heat to medium-high and bring to boil. Stir and reduce heat to medium. Partially cover the pot and cook until the potatoes are tender, about 20 minutes.
4. Reduce heat to medium-low and stir in the clams, parsley and reserved bacon and cook until the clams are ready, about 5 minutes more. Add the lemon juice and season with salt and pepper to taste. Divide soup into bowls and serve with oyster crackers on the side.
Serves: 6
Active Time: 40 minutes
Total Time: 1 hour, 15 minutes