Traditional Manhattan Clam Chowder
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
2 potatoes, unpeeled, cubed
2 slices bacon, chopped
1 tablespoon butter
1 cup chopped onions
2 stalks celery chopped
1/4 cup chopped green bell pepper
2 carrots, peeled and sliced
4 Roma tomatoes, chopped
1 tablespoon minced fresh basil
1 tablespoon dried parsley
2 teaspoons dried Italian seasoning
1 1/4 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 1/2 cup V8 or tomato juice
1 can (6.5 ounce size) chopped clams, undrained
1/2 cup clam juice
Directions:
Place the potatoes in a pan of boiling water and cook over medium-high heat for 15-20 minutes or until soft. Drain the potatoes well and set aside.
In a large saucepan over medium heat, cook the bacon in the butter until it is cooked but not crispy. Add the onions, celery, bell pepper, carrots, tomatoes, basil, parsley, Italian seasoning, salt, pepper, and bay leaf. Cover the pan and let the vegetables cook for 5 minutes.
Add the V8 juice, clams, and clam juice. Cook the chowder for 20 minutes, uncovered.
Add the cooked potatoes to the chowder. Cook for 15 minutes or until heated through. Remove the bay leaf.
Serve the clam chowder hot with oyster crackers or saltines.
Recipe Location: https://www.cdkitchen.com/recipes/recs/222/Manhattan_Clam_Chowder11237.shtml
Recipe ID: 28198
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