Manhattan Style Clam Chowder

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I go through phases where I’d be perfectly happy to eat soups and stews for dinner every single night for weeks on end. In fact, in the winter, if all of our food came in warm bowls that we could cup in both hands as we slurped down and scraped up the very last bits at the end of the meal I’d be the very last person to complain about it.

This clam chowder, slightly adapted from a recipe I discovered in a Rachel Ray magazine years ago, is one of those dishes that’s a staple here during those short, dark days.

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It has only a few ingredients. Which is my very favorite kind of recipe. And dirties only one pot. Which is my other favorite kind of recipe.

You’ll need a few stalks of celery, a couple of potatoes, a couple of small cooking onions, two garlic cloves, a pound of bacon all chopped into bite-sized pieces, two cups of chicken stock, and a big can of tomatoes with their liquid.

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Warm a big pot over medium heat and get your bacon set to cooking, stirring occasionally to prevent it from sticking to the bottom.

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Meanwhile, chop up your onions, potatoes and celery. Include the celery leaves. The potatoes can be chopped a bit larger than the celery and onions. Three-quarter inch cubes give the chowder a nice hearty texture.

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Using the side of a chef’s knife slightly flatten your garlic cloves and add them, along with the potato and onion, to the pot with the bacon. Continue to stir occasionally and cook over medium-low heat until they begin to brown and soften.

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Drain any excess bacon fat from the pot and then add the celery, tomatoes* and their juice, the chicken stock, and the clams with their liquid to the pot. Reduce heat to low and allow to simmer.

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Stir it occasionally, until it gets all bubbly and heated through and looks mouthwatering like this. And then? Enjoy. Preferably with a warm cheddar biscuit for sopping up the broth.

Manhattan Style Clam Chowder

Prep time: 

Cook time: 

Total time: 

Serves: 6

A hearty, tomato-based clam chowder for the dark, cold days of winter.
Ingredients
  • 1 lb Bacon
  • 2 Large Baking Potatoes
  • 2 Small Cooking Onions
  • 2 Cloves Garlic
  • 2 Cups Chicken Stock
  • 4 Stalks Celery
  • 1 28oz Can Diced or Crushed Tomatoes
  • 1 6.5oz Can Chopped Clams
Instructions
  1. Cut bacon into bite-sized pieces. Warm a large pot over medium heat and add bacon, stirring occasionally to prevent it from sticking to the bottom.
  2. Meanwhile, chop onions, potatoes and celery into ½ to ¾ inch pieces; including the celery leaves.
  3. Using the side of a chef's knife slightly flatten your garlic cloves and add them, along with the potato and onion, to the pot with the bacon. Continue to stir occasionally and cook over medium-low heat until they begin to brown and soften.
  4. Drain any excess bacon fat from the pot and then add the celery, tomatoes and their juice, the chicken stock, and the clams with their liquid to the pot. Reduce heat to low and allow to simmer.
  5. Simmer, stirring occasionally, until bubbly. Serve. Enjoy.

 

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