Hearty Manhattan Clam and Corn Chowder
Recipe by Better Living
Prep time: 5 mins
Cook time: 25 mins
A Manhattan-style clam chowder with a tomato base and traditional veggies like celery, carrots, bell pepper, potato, and onion.
1. Heat a medium heavy-bottomed over medium heat. Add bacon and cook until crispy. Remove bacon, drain on a paper towel and crumble. Leave drippings in pot.
2. Add onion, celery, bell pepper, carrot to pot. Sautee until they begin to soften (about 5 minutes). Add the potatoes, bay leaf, thyme, clam juice, bay leaves and black pepper. Add the tomatoes as well. If using plum tomatoes instead of diced, add the sauce from the can into the pot first. Then give the tomatoes a dice before adding to the pot. Simmer the veggies for 20 minutes or until the veggies are fork tender.
3. Next, add the cans of clams with their juices, the corn and the bacon. Simmer another 5 minutes. Season with salt if needed.
4. Serve with oyster or saltine crackers.