Manhattan Clam Chowder
- SERVES
- 6
- COOK TIME
- 1 Hr
This classic Manhattan Clam Chowder is chock-full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!
What You'll Need
- 2 tablespoon vegetable oil
- 1 large onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and diced
- 2 (14-1/2-ounce) cans diced tomatoes, undrained
- 2 (10-ounce) cans baby clams, undrained
- 2 (8-ounce) bottles clam juice
- 2 tablespoon real bacon bits
- 1 teaspoon dried thyme
What to Do
- In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
- Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.