Manhattan Clam Chowder

I love clam chowder, both kinds. But, I do have to say, Manhattan Clam Chowder is my favorite type. There’s nothing wrong with the creamy goodness of a tasty New England Clam Chowder, but my preference leans more towards the lighter, tomato version. Pick your favorite, but be sure to give both of the a try!

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Manhattan Clam Chowder

A wonderful blend of vegetables and clams in a perfectly seasoned broth. If you're ready for a clam chowder that's a bit different than a traditional New England Clam Chowder, it's time to give this delicious Manhattan Clam Chowder a try!

Servings

Ingredients

• 6 slices bacon, fried crisp, drained, and crumbled
• 52 ounces chopped clams, canned
• 2 28 ounce cans crushed tomatoes
• 2 29 ounce cans diced tomatoes
• 7 carrots, sliced
• 2 celery stalks, diced
• 8 potatoes, cubed
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 ounces clam juice
• 1-1/2 Tbsp dried thyme
• 1 Tbsp dried oregano
• 1 Tbsp dried basil
• 1/2 tsp onion powder
• 1/3 cup white wine, Sauvignon Blanc
• 2 Tbsp Worcestershire sauce
• 3 drops hot pepper sauce
• Kosher salt, to taste
• freshly ground black pepper, to taste

Servings Ingredients 6 slices bacon, fried crisp, drained, and crumbled 52 ounces chopped clams, canned 2 28 ounce cans crushed tomatoes 2 29 ounce cans diced tomatoes 7 carrots, sliced 2 celery stalks, diced 8 potatoes, cubed 1 red bell pepper, chopped 1 green bell pepper, chopped 2 ounces clam juice 1-1/2 Tbsp dried thyme 1 Tbsp dried oregano 1 Tbsp dried basil 1/2 tsp onion powder 1/3 cup white wine, Sauvignon Blanc 2 Tbsp Worcestershire sauce 3 drops hot pepper sauce Kosher salt, to taste freshly ground black pepper, to taste

Instructions

1. In a large soup pot or stock pot, combine the clams and canned tomatoes along with their juices. Stir in the clam juice, thyme oregano, basil, onion powder, wine, Worcestershire sauce, and hot pepper sauce. Simmer for 30 minutes.
2. Add the sliced carrots, diced celery, cubed potatoes, and chopped red and green bell peppers. Simmer for 2 to 3 hours, stirring occasionally. Season to taste with salt and pepper; serve.