Chunky Manhattan Clam Chowder

Susan Bickta

By
@souxie

This is a "quicky" version of clam chowder my mother used to make. She would hand grind all of the vegetables and clams and cook all in bacon fat. Her chowder is awesome, but, this quick version is close to hers and got her approval.


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Rating:

Comments:

Serves:

6-8

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

6 slice
bacon, chopped
1 can(s)
white clam sauce (15 ounces)
2 Tbsp
olive oil (from can of clam sauce)
1 medium
onion, chopped
3 stalk(s)
celery, diced
2 large
carrots, shredded
1 can(s)
diced tomatoes, undrained (14.5 ounces)
1 can(s)
tomato sauce (15 ounces)
2 can(s)
diced potatoes, drained (14.5 ounces)
2 c
v-8 vegetable juice
1 c
water
1 jar(s)
clam juice (8 ounces)
2 tsp
clam base (from an 8 ounce jar)
2 can(s)
minced clams, undrained (6.5 ounce each)
2 tsp
dried parsley flakes

Directions Step-By-Step

1
Cook bacon in a 4 quart Dutch oven over medium high heat until crispy. Remove bacon from Dutch oven and set aside.
2
In the same Dutch oven, with the rendered bacon fat, add 2 tablespoons of the oil from the can of white clam sauce.
3
Add the onion, celery and carrots and cook for 4-5 minutes, stirring often, until crisp tender.
4
Add the diced tomatoes, tomato sauce, diced potatoes, clam sauce (Before adding, remove as much of the olive oil that is left floating on top as you can.), V-8 juice, water, clam juice and reserved cooked bacon.
5
Mix well and cook for 5-6 minutes or until heated through. Add the clam base and clams and cook an additional 5 minutes, stirring often to make sure clam base has "dissolved".
6
Just before serving, mix in the dried parsley flakes.

About this Recipe

Course/Dish: Chowders, Fish Soups, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy