Manhattan Clam Chowder
By
Marsha Gardner
@mrdick1950
1
My father-in-law preferred a tomato based clam chowder over the traditional cream based chowder. I made this chowder for him often because he loved it so much.
Ingredients
-
6 slicebacon, coarsely chopped
-
1 largeonion, chopped
-
3celery ribs, minced
-
1 clovegarlic, minced
-
2 cwater
-
1 qttomatoes, chopped
-
2 mediumcarrots, diced
-
3 cpotatoes, diced
-
1/2 tspkosher salt
-
1/2 tspfreshly ground black pepper
-
1 1/2 tspthyme, dried
-
1bay leaf
-
3-6 1/2 ozcans clams, minced, undrained
-
2 Tbspcornstarch
How to Make Manhattan Clam Chowder
- Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
- Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
- Drain clams; reserve liquid. Add cornstarch to liquid; stir until smooth. Stir clams and liquid into vegetable mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minutes or until slightly thickened.
