Manhattan Clam Chowder

Makes 8-10 cups

Ingredients:

  • 7 slices bacon, diced
  • ¾ cup yellow bell pepper, small dice
  • 1 cup yellow onion, small dice
  • ½ cup celery, small dice
  • ½ cup carrot, small dice
  • 1 Tablespoon garlic, minced
  • 1 cup Yukon gold potatoes, small dice
  • ½ cup or 4 oz clam juice
  • 2, 14.5 oz cans diced tomatoes
  • 1 ½ cups chicken broth
  • 2, 6.5 oz cans clams, chopped
  • ¾ teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes* optional
  • 15-20 manila clams
  • ¼ cup parsley, roughly chopped

Directions:

  1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7  minutes.
  2. Add bell pepper, onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
  3. Stir in potatoes, clam juice, tomatoes, chicken broth, chopped clams, thyme, oregano, bay leaf, salt, and red pepper flakes. Bring to a simmer for about 30 minutes or until the potatoes are fork tender.
  4. Right before serving add whole clams to the simmering soup, cover and cook them for about 7 min or until they open up. Discard any that don’t open up.
  5. Sprinkle with parsley and serve.

 

New England Clam Chowder

Makes 12 cups

Ingredients:

  • 7 slices of bacon, diced
  • 2 cups yellow onion, small dice
  • 1 cup celery, small dice
  • 1 cup carrot, small dice
  • 1 Tablespoon garlic, minced
  • 1/3 cup flour
  • 3 tablespoons brandy
  • ½ cup or 4 oz clam juice
  • 1 ½ cups chicken broth
  • Yukon gold potatoes, small dice
  • 4, 6.5oz cans diced clams
  • 3 cups heavy cream
  • 1 cup sour cream
  • 1 teaspoon dried thyme
  • 2 bay leafs
  • 1 ½ teaspoon salt

Directions:

  1. In a large pot over medium/ high heat cook the bacon until crispy, about 5-7 minutes.
  2. Add onion, celery, carrot and garlic and cook for 7 minutes until the onions become translucent.
  3. Stir in flour and cook for 2 minutes.
  4. Pour in brandy, clam juice and chicken broth and stir scraping the bottom of the pan, cook for 5 minutes.
  5. Stir in potatoes, clams, cream, sour cream, thyme, bay leaf and salt and lightly simmer for 40 minutes, stirring occasionally.