This Manhattan version of clam chowder has a tomato broth with potatoes, celery and onions. You can use fresh, canned or frozen clams. The soup is easy to make and it tastes delicious!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 8
Ingredients
5strips bacon
2onionminced
2celery stalksminced
3clovesgarlicminced
4medium potatoespeeled and cubed
1tspthyme
1tspmarjoram
1tspbasil
1tspsalt
1/2tspblack pepper
6cupswater and/or clam juice
3cupstomato juice
4plum tomatoesdiced
1/2poundclam meat
1/4cupfresh parsleychopped
Instructions
Cut the bacon into small pieces and fry in a large soup pot. Once the bacon is crisp remove about half of the drippings.
Add the onions, celery and garlic. Cook, stirring often, until the vegetables are soft, about 5 minutes.
Add the potatoes, spices, water/clam juice and tomato juice. Bring to a boil. Lower heat so that it is a low boil. Cook until the potatoes are tender, approximately 15-20 minutes.
Add the chopped tomatoes and clam meat. Cook for another 15 minutes.
A few minutes before serving, stir in the fresh parsley.