Manhattan Clam Chowder With Bacon
Tender clams and hearty vegetables in a flavorful tomato broth. This easy soup is comforting and lighter than its New England counterpart.
Servings 8 Servings
Calories 185kcal
Ingredients
- 4 Slices Thick Cut Bacon Chopped into ~¼ 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 ~¼ Inch Pieces
- 1 Bay Leaf
- 1 28 Ounce Can Diced Tomatoes
- 2 Tablespoons Fresh Parsley Roughly Chopped
Instructions
- In a large Dutch Oven, fry bacon until crispy (~7 minutes).
- 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.
- 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.
- Bring to boil, reduce to simmer. Simmer for ~8-10 minutes or until the potatoes are tender.
- Pour in diced tomatoes, cook for ~5 more minutes.
- Discard bayleaf. Remove from heat and stir in clams. Season with salt and pepper to taste.
- Garnish with parsley if desired.
Nutrition
Calories: 185kcal | Carbohydrates: 23g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 218mg | Potassium: 611mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1891IU | Vitamin C: 44mg | Calcium: 44mg | Iron: 2mg