Manhattan Clam Chowder
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 10:19pm

Ingredients




1 ounce pint shucked clams or two 6 ½  cans minced clams
2 celery stalks, chopped
1 small carrot, chopped
1 small onion, chopped
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
2 cups cubed, unpeeled red potatoes
1 teaspoon dried thyme, crushed
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 can (14 1/2 oz) diced tomatoes, undrained
2 tablespoons crumbled, cooked bacon

Preparation

1 Chop fresh clams, if using, reserving juice; set clams aside. Strain clam juice to remove bits of shell (or drain clams, reserving juice). If necessary, add enough water to reserved clam juice to equal 1 1/2 cups. Set aside. 2 In a large saucepan cook celery, carrot and onion in hot oil until tender. Stir in the reserved 1 1/2 cups clam juice and the 8 ounces clam juice. Stir in potatoes, thyme and red and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in the clams, undrained tomatoes and bacon. Return to boiling; reduce heat. Cook for 1-2 minutes more or until heated through.

About


"Is that the red or the white?" The addition of tomatoes means that Manhattan Clam Chowder is definitely the red. You can substitute chicken broth for the 8 oz bottled clam juice if you prefer.