http://www.dianehenderiks.com/wp-content/uploads/2015/12/manhattanclamchowder2.jpg 3456 4608 Diane Henderiks http://18.104.22.168/~dianehen/cms/wp-content/uploads/2013/04/horizontal-logo1.png Diane Henderiks2017-02-13 12:38:442017-02-13 13:40:09Simply THE BEST Quick Manhattan Clam Chowder
- ¼ pound bacon or salt pork, diced
- 1 large sweet onion, diced
- 4 celery ribs, washed and diced
- 3 medium carrots, peeled and diced
- 1/2 teaspoon red pepper flakes
- 5 sprigs thyme
- 2 bay leaves
- 1 quart of veggie or chicken broth
- 2 quarts chopped canned clams and the juice; separate juice from the clams
- 3 cups diced tomatoes; if using canned tomatoes add the juice too
- 1 cup crushed tomatoes
- 1 lb of your favorite potatoes, diced
- Freshly ground black pepper to taste
- 1/4 cup freshly chopped parsley.
- Place bacon or salt pork in a large Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and it begins to brown, about 5 minutes. Use a slotted spoon to remove from the fat and set aside.
- Add onion, celery and carrots to the pot with the pork fat, and cook, stirring frequently, until the vegetables are tender but not browned, about 6 - 8 minutes. Add red pepper flakes, thyme, bay leaves and pepper and mix well.
- Add broth, clam juice, tomatoes and potatoes. Stir gently to combine, bring to a low boil and cook for about 5 minutes until potatoes are tender but not mushy.
- Add clams, reserved bacon, pepper and parsley. Turn off heat, stir, cover pot and let sit for 5 minutes.
- Remove thyme sprig and bay leaves and discard.