Manhattan Clam Chowder Recipe

Directions

1. 1

   Prepare the Clams

   Begin by cleaning the clams under running water. Scrub the shells to remove any sand or grit.

2. 2

   Cook the Bacon

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

3. 3

   Sauté the Vegetables

   Add the chopped onion, celery, and carrot to the pot. Sauté for about 5 minutes until the vegetables are softened.

4. 4

   Add Garlic and Tomato Paste

   Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

5. 5

   Incorporate Potatoes and Liquids

   Add the diced potatoes, clam juice, and water to the pot. Stir well to combine.

6. 6

   Season the Chowder

   Add the dried thyme, bay leaf, black pepper, and salt. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

7. 7

   Add Clams

   Once the potatoes are tender, add the cleaned clams to the pot. Cook for an additional 5-7 minutes, or until the clams have opened.

8. 8

   Finish the Chowder

   Remove the bay leaf. Adjust seasoning with salt if needed. Stir in the cooked bacon.

9. 9

   Serve

   Ladle the chowder into bowls and garnish with chopped parsley. Serve hot.