Whole 30 Manhattan Clam Chowder
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 āIngredients
6 servings
- 4 strips bacon, cut into Ā½-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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!