As is the case with many of my recipes, this one for Manhattan Clam Chowder is a compilation of many others. It works great as a first course or as a meal in itself. You can adjust the clam taste by adding more or less bottled clam juice. Makes 6 servings
3-4 strips of bacon
1 small onion, finely chopped
4 8-oz. cans or 1 pt.shucked and chopped fresh clams
2 celery stalks, diced
3 small potatoes, diced
2-4 8-oz bottles of clam juice
1 teaspoon dried parsley
¼ teaspoon dried thyme leaves
Salt and pepper, to taste
1 16-oz can of tomato sauce
- In a large soup pot or a Dutch oven, fry the bacon until most of the fat has been rendered, but the bacon itself is still soft. Add onion to the pan and sauté in the bacon drippings until onion is soft. Remove all but 1 teaspoon of bacon drippings.
- Add clam liquid (including liquid from cans of clams), celery, and potatoes to the pot of bacon and onions. Bring to a boil and reduce heat. Cook until potatoes are tender, about 10-15 minutes.
- Stir in clams, parsley, thyme, and tomatoes. Bring to a boil with an occasional stir.
- Add salt and pepper to taste.