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 slice
- bacon, coarsely chopped
- 1 large
- onion, chopped
- 3
- celery ribs, minced
- 1 clove
- garlic, minced
- 2 c
- water
- 1 qt
- tomatoes, chopped
- 2 medium
- carrots, diced
- 3 c
- potatoes, diced
- 1/2 tsp
- kosher salt
- 1/2 tsp
- freshly ground black pepper
- 1 1/2 tsp
- thyme, dried
- 1
- bay leaf
- 3-6 1/2 oz
- cans clams, minced, undrained
- 2 Tbsp
- cornstarch
How to Make Manhattan Clam Chowder
- 1Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
- 2Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
- 3Drain 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.
