Pregnancy Friendly Dairy Free Manhattan Clam Chowder
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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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
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