Manhattan Clam Chowder With Bacon
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
 
Manhattan Clam Chowder: Tender clams and hearty vegetables in a flavorful tomato broth. This easy soup is comforting and healthier than its New England counterpart.
Ingredients
  • 4 Slices Thick Cut Bacon, Chopped into ~1/4 Inch Pieces
  • 1 Sweet Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Carrot, Diced
  • 1 Stalk Celery, Diced
  • 4 Cloves of Garlic, Minced
  • 1 Teaspoon Oregano, Dried
  • ½ Cup Dry White Wine
  • 3 (8-ounce) Bottles Clam Juice
  • 5 (6½-ounce) Cans Chopped Clams, Drained Juice Reserved
  • 1½ Pounds Yukon Gold Potatoes,Peeled and Diced in ~1/4 Inch Pieces
  • 1 Bay Leaf
  • 1 (28 Ounce) Can Diced Tomatoes
  • 2 Tablespoons Fresh Parsley, Roughly Chopped
Instructions
  1. In a large Dutch Oven, fry bacon until crispy (~7 minutes).
  2. Add onion, pepper, carrot, and celery to bacon grease. Cook for 10-12 minutes or until softened. Add in garlic and oregano and cook for 1 more minute.
  3. Pour in wine. Increase heat to high, bring to a boil. Continue until it reduces by about half (~2-3 minutes). Pour in clam juice, reserved clam juices, potatoes, and bay leaf.
  4. Bring to boil, reduce to simmer. Simmer for ~8-10 minutes or until the potatoes are tender.
  5. Pour in diced tomatoes, cook for ~5 more minutes.
  6. Discard bayleaf. Remove from heat and stir in clams. Season with salt and pepper to taste.
  7. Garnish with parsley if desired.
Recipe by Baking Beauty at https://www.bakingbeauty.net/manhattan-clam-chowder/