Description
A hearty, tomato-based Manhattan clam chowder loaded with tender vegetables and succulent clams.
Ingredients
- 6 ounces turkey bacon, diced
- 1¾ cups yellow onion, chopped
- ¾ cup celery, diced
- ¾ cup carrots, diced
- ½ teaspoon dried thyme
- 1 teaspoon dried parsley
- 4 garlic cloves, minced
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 (8-ounce) bottle clam juice
- 4 cups low-sodium chicken broth
- 2 (14.5-ounce) cans diced tomatoes with juice
- 2¾ cups Yukon Gold potatoes, peeled and cubed
- 4 (6.5-ounce) cans chopped clams, drained
- Salt and pepper to taste
- Fresh parsley and oyster crackers for serving
Instructions
- Cook turkey bacon in a large pot over medium heat until crispy, about 6-7 minutes. Remove all but 2 tablespoons of fat.
- Add onions, celery, carrots, thyme, and parsley. Cook until vegetables begin to soften, 5-6 minutes.
- Stir in garlic and red pepper flakes; cook for 1 minute until fragrant.
- Add tomato paste and cook, stirring, for 1-2 minutes until darkened.
- Pour in clam juice, chicken broth, and diced tomatoes. Bring to a boil.
- Add potatoes, reduce heat to medium-low, and simmer uncovered until potatoes are tender, 15-18 minutes.
- Stir in clams and heat gently for 2-3 minutes without boiling.
- Season with salt and pepper to taste. Serve hot with parsley and crackers.
Notes
- Soup tastes even better the next day after flavors have melded
- Store refrigerated for up to 4 days or freeze for up to 3 months
- Use any waxy potato variety for best texture
- Turkey bacon provides smoky flavor while keeping the recipe halal-friendly
- Prep Time: 20 minutes
- Cook Time: 35 minutes