• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Manhattan Clam Chowder

  • Recipe Submitted by on

Category: Main Dish, Pasta

 Ingredients List

  • 2 tb Olive oil
  • 1/4 lb Fresh slab bacon or fat
  • -back, diced
  • 4 Peeled & diced carrots;
  • -about 2 cups
  • 1 lg Peeled & diced onion; about
  • -1 cup
  • 4 Diced celery stalks; about 1
  • -cup
  • 3 tb Fresh oregano
  • 3 tb Fresh thyme leaves
  • 2 Bay leaves
  • 2 tb Chopped garlic
  • 1 ts Cayenne pepper
  • 1 c Plum tomatoes; drained &
  • -crushed
  • 2 qt Water
  • 2 Russet potatoes; cleaned,
  • -peeled, and diced, (about
  • -3/4 lb)
  • 24 Chowder clams; steamed open,
  • -chopped, cleaned and their
  • -juices reserved
  • Salt and freshly ground
  • -black pepper, to taste
  • Chowder crackers; for
  • -serving
  • Freshly grated horseradish;
  • -for serving

 Directions

In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back
and cook until its fat begins to render. Add the diced vegetables to the
pot and sweat over low heat until wilted, about 15 minutes. Add the
oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add
the crushed tomato and water and bring to a boil. Reduce the heat and
simmer for one hour. Add the potatoes and continue to simmer for another
1/2 hour. Stir in the chopped clams with their juice and continue to cook
for 2 minutes. Season with salt and freshly ground pepper.

Serve hot, with chowder crackers and freshly grated horseradish as a
garnish.

Yield: 2 1/2 to 3 quarts finished soup

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