Manhattan-style Clam Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is quick, easy and healthier than the creamed. You may omit the bacon, but it adds a great flavor. This soup would also make a light first course. You may substitute steamed fresh clams for the canned and the flavor will be even better, but this is excellent as is. Read more . Enjoy... Ingredients:
2 tablespoons olive oil |
6 slices thick-sliced bacon, chopped |
2 medium onions, chopped |
2 cups chopped celery |
1 cup chopped carrots |
1 cup chopped green pepper |
2 cloves garlic minced |
6 large garlic cloves, minced |
3 medium potatoes, cut into 1/2-inch cubes |
2 cans (14.5 ounces each) mini diced canned tomatoes |
1 cup seafood broth or bottled clam juice |
3/4 cup dry white wine (optional) |
6 cans (6.5 ounces each) chopped or minced clams, drained, juices reserved. i mix 3 of each |
1 bay leaf |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
5 tablespoons chopped parsley, or used dried |
salt and pepper to taste |
Directions:
1. Heat the olive oil in a large soup pot over medium-high heat.
2. Add the bacon and sauté until browned, about 2 minutes.
3. Add the onions, garlic, celery, carrots, peppers and garlic; sauté about 2 minutes.
4. Add all of the remaining ingredients except the clams. Simmer, covered, over medium-low heat until the vegetables are tender, about 20 minutes.
5. Add the clams and heat about 5 minutes. Serve immediately or keep on very low heat. This is also good reheated.
6. Rember bottled clam juice is very good, but salty. Go easy on the salt in the soup and taste at the end for salt and all seasonings.
7. Enjoy!
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