Manhattan Clam Chowder
- 3 slices thick-cut bacon, cut into 1/2-inch pieces
- 4 stalks celery, thinly sliced
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
- 1 large onion, finely chopped
- 1 large carrot, cut into 1/2-inch pieces
- 1 clove garlic, minced
- 2 bay leaves
- 6 sprigs thyme, leaves coarsely chopped
- Kosher salt and freshly ground pepper
- 1 28 -ounce can crushed San Marzano tomatoes
- 1 1 -pound package frozen shelled clams, thawed
- 2 cups bottled clam juice
- Oyster crackers, for serving (optional)
Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes.
Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers.
Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g
Photograph by Justin Walker
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