Hearty Manhattan Clam and Corn Chowder


Recipe by Better Living 

Servings: 6

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 small onion, chopped
1⁄3 c green bell pepper diced
1 stalk celery sliced
1 carrot chopped
1 medium potato cubed
1 2 ounce can plum or diced tomatoes San Marzano are recommended
2 c clam juice
2 bay leaves
2 sprigs fresh thyme or 1/4 tsp dried
1⁄2 tsp pepper
1 10 ounce can clams whole baby
1 6.5 ounce can of diced or chopped clams
1 salt to taste

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.

5. Enjoy!