Manhattan Clam Chowder

Serves 6-8

INGREDIENTS

  • 2 dozens clams
  • 1-container of clam juice
  • 1 cup carrots finely diced
  • 1 cup diced celery
  • 1 cup diced onion
  • 1-16oz can chopped tomatoes
  • 2 cups diced peeled potatoes
  • 1 ½ tsp. salt and paper
  • 1 tsp. thyme leaves
  • ½ tsp. red pepper flakes
  • 3 slices of bacon

CLAM PREPARATION - Fresh Clams

  • Freeze clams and they will open easy
  • Shuck clams and keep clam juice
  • Dice clams very small or put in a food processor and just pulse don’t puree

DIRECTIONS

  • Sauté onions and bacon together until browned
  • Add clam juice & juice from shucked clams
  • Add celery, carrots, tomatoes, potatoes, salt, pepper, and thyme leaves
  • Simmer until veggies are soft
  • Add clams and bring to a broil
  • Boil for about 5 minutes
  • Mix 2 Tablespoons of flour with hot water then add to the soup to thicken it up. 
  • Turn heat down to a simmer and cook until ready to serve
  • Put clams in soup last
ThinkstockPhotos-518472797.jpg