#TBT: Manhattan Clam Chowder
It’s Throwback Thursday! With the weather cooling down we are starting to pull out our favorite recipes for soup. This chowder was one of our first Plated recipes and we are happy to bring it back on the blog. It’s an easy recipe that pairs well with a melty grilled sandwich or a light salad. This is a great make ahead meal – you can even freeze it and have it ready to pull out when you don’t feel like cooking from home.
Manhattan Clam Chowder Recipe
Cook Time: 35 minutes
- 2 slices bacon, chopped
- 1 small onion, chopped
- 1 rib celery, sliced
- ½ green bell pepper, chopped
- 6 ounce bottle of clam juice
- 1 large potato, such as Yukon Gold, chopped
- 15 ounce can stewed tomatoes, chopped with liquid reserved
- 2 6-ounce cans chopped clams
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon olive oil
In a large pan or Dutch oven, cook the bacon over medium high heat. After it is just browned, about 5 minutes, add onion, celery, and green bell pepper. Cook until softened, about 4 minutes. Add tomatoes with juice, clam juice, and potatoes. Bring to a boil and reduce heat to medium.
Let simmer until potatoes are done, about 15-20 minutes. Add clams and cook for additional 10 minutes. Add parsley; season with salt and pepper to taste.
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