Anti Inflammatory Manhattan Clam Chowder
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Learn more āIngredients
6 servings
- 4 strips bacon, cut into Ā½-inch pieces
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 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 bottles (8 oz each) clam juice
- 1 cup low-sodium chicken broth
- 1 lb yukon gold potatoes, cut into Ā½-inch cubes
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- Ā½ tsp red pepper flakes
- 3 cans (6.5 oz each) chopped clams, drained, juice reserved
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- oyster crackers, for serving (optional)
Can be omittedoyster crackers
Instructions
- 1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6ā8 minutes. Transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
- 2
Add the onion, celery, and green bell pepper to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 6ā7 minutes.
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