Delicious Manhattan Clam Chowder That Will Wow You

Delicious Manhattan Clam Chowder That Will Wow Your Taste Buds

Scale

Cook Mode Prevent your screen from going dark

In a large Dutch oven over medium heat, cook the diced bacon, stirring occasionally until it’s crisp and tender. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the flavorful grease behind.
To the remaining bacon fat, add the diced onion, celery, and carrot. Cook while stirring until the vegetables are tender but not browned. Add minced garlic and sauté for 30 seconds, then mix in the tomato paste for rich flavor.
Stir in the reserved clam juice along with the canned clam juice, diced potatoes, bay leaf, thyme, oregano, and red pepper flakes if desired. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 15-20 minutes or until the potatoes are cooked through and fork-tender.
Gently stir in the diced tomatoes, chopped clams, and the reserved crispy bacon. Season the chowder with salt and pepper, letting it simmer for another 5 minutes to meld the flavors together.
Discard the bay leaf and serve your chowder hot. Garnish with freshly chopped parsley and pair it with crunchy oyster crackers for the perfect finishing touch!