Manhattan Clam Chowder Recipe

Directions

1. 1

   Cook the bacon

   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.

2. 2

   Sauté vegetables

   In the same pot, add the diced onion and celery to the bacon drippings. Sauté for about 5 minutes until the onion is translucent.

3. 3

   Add potatoes and seasonings

   Add the diced potatoes, chopped clams, tomato paste, clam juice, thyme, bay leaf, black pepper, and salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.

4. 4

   Finish with cream

   Stir in the heavy cream and reserved bacon. Heat through, but do not boil. Remove bay leaf before serving.

5. 5

   Serve

   Ladle the chowder into bowls and garnish with chopped chives.