Fresh Manhattan Clam Chowder
ready in: over 5 hrs
recipe id: 89891
cook method: stovetop, crock pot
photo by: KentKane
2 images - click image to view | add your own photo
3 slices bacon
2 celery stalks, finely chopped
3 medium onions, finely chopped
4 small potatoes, diced
2 carrots, diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana hot sauce, or to taste
1 pint fresh minced clams*
2 cans (6.5 ounce size) minced clams
1 can (28 ounce size) stewed tomatoes, cut up
1/2 cup snipped fresh parsley
* Never shucked a clam? No problem. Succulent minced clams are readily available in the fish section of most large supermarkets.
Cook the bacon in a skillet over medium-high heat until it's crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into the crockery pot. Discard the drippings, leaving about 1 teaspoon in the skillet.
Saute the celery and onions in the bacon drippings in the same skillet until golden, 3 to 4 minutes.
Transfer the onion mixture to the crockery pot. Stir in the potatoes, carrots, thyme, pepper, and hot sauce.
Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid-water mixture (not the clams) to the crockery pot. Stir in the tomatoes. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours.
During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour. Stir in the parsley and cook for 15 minutes.
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