Chunky Manhattan Clam Chowder
User Reviews
5
3 reviews
Excellent
Chunky Manhattan Clam Chowder
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Chunky Manhattan Clam Chowder is so flavorful and always a crowd-pleaser!
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Ingredients
- 5 lices Bacon thick cut
- 1 Tbsp olive oil
- 1 onion large, yellow, diced
- 1/4 teaspoon crushed red pepper
- 3 carrot peeled and sliced into rounds
- 3 celery chopped
- 1 red bell pepper small, seeds and membrane removed, diced
- 4 garlic large cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon celery salt
- 2 bay leaf
- crushed tomatoes 28 ounce can
- baby clams 5) 4 ounce cans, juice reserved
- 8 ounces clam juice
- 1 pound potato golden, cut into bite-sized chunks
- 2 cups corn frozen
- 1 teaspoon salt to start
- 1/2 teaspoon black pepper to start
- 1/4 cup parsley fresh, chopped
- hot sauce for serving
Instructions
- Place a large soup pot or dutch oven over medium-low heat. Add the bacon slices and slowly cook them until the bacon is brown and crispy. Transfer the bacon to a cutting board, quickly chop it up; set aside.
- Increase the heat to medium and add the olive oil and onion to the pan; sauté for 6-8 minutes, stirring occasionally, or until the onion is soft and translucent. Add in the crushed red pepper, carrots, celery and red bell pepper and cook for another 4-5 minutes. Return chopped bacon to the pot; stir well to combine. Lastly add in the garlic and cook for just another minute or so.
- Stir in the Italian seasoning, celery salt, bay leaves, crushed tomatoes, ALL reserved clam juice, potatoes, salt, and pepper; stir well to combine all of the ingredients.
- Allow soup to come to a rolling boil, then reduce heat and simmer, partially covered, for 35-45 minutes, or until the potatoes are soft and cooked though.
- Once the potatoes are tender, stir in the canned clams and corn; simmer for 5 more minutes. Add salt and pepper to taste, top with freshly chopped parsley, and serve with hot sauce and/or lemons.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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