This was our delicious dinner on Saturday.
Manhattan Clam Chowder
adapted from THIS recipe (photo credit is theirs as well)
- 4 thick-cut bacon slices, cut into 1/2-inch dice
- 3 cups water
- 3 celery stalks, cut into slices 1/2 inch thick
- One large onion, diced
- 3 carrots, sliced
- 2 potatoes, peeled and cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes with juices
- 1 can (14 0z.) petite diced tomatoes
- 3 cans (each 6 1/2 oz.) minced clams, juices drained and reserved
- Salt and freshly ground pepper, to taste
- 2 tsp. fresh lemon juice
- ½ tsp cayenne pepper
- 1 tsp thyme
- 1 bay leaf
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Chowder crackers for serving (optional)
In a soup pot over medium-high heat, sauté the bacon until browned but not crisp, about 3 minutes. Add the leeks, onion, carrots, celery and potatoes and cook, stirring occasionally, until the vegetables are softened. Add the garlic, thyme, cayenne and bay leaf and sauté for 1 minute more. Add the tomatoes with their juices, 3 cups water and the reserved clam juices, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes. Remove from the heat. Remove bay leaf.
Using a handheld or stand blender, coarsely puree the soup, leaving some texture. Add the clams, season with salt and pepper, and add the lemon juice. Return the soup to medium-low heat and cook gently until the clams are heated through, about 3 minutes. Taste and adjust the seasonings. Add the parsley and stir to combine.