Mushroom Free Dairy Free Manhattan Clam Chowder
Total time1 hr
Prep time20 min
Cook time40 min
5.0(26)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 oz bacon, cut into ¼-inch pieces
- 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 2 cups clam juice
- 1 cup low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into ½-inch cubes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp red pepper flakes
- 2 cans (6.5 oz each) chopped clams, with juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the bacon and cook, stirring occasionally, until the fat has rendered and the pieces are lightly browned, about 5 minutes.
- 2
Add the onion, celery, and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!