Manhattan Clam Chowder
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 408 calorie
- Total Fat
- 17 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 65 milligrams
- Sodium
- 1184 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 6 grams
- Protein
- 24 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
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)
Directions
- 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