Manhattan Clam Chowder

This was our delicious dinner on Saturday. 

Manhattan Clam Chowder

adapted from THIS recipe (photo credit is theirs as well)

Ingredients:

• 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)

Directions:
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.