Simply THE BEST Quick Manhattan Clam Chowder

April 9, 2020


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.

Step-by-Step Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Add clams, reserved bacon, pepper and parsley. Turn off heat, stir, cover pot and let sit for 5 minutes.
  5. Remove thyme sprig and bay leaves and discard.
  6. Enjoy!
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