Hearty Healthy Manhattan Clam Chowder
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A lighter version of clam chowder with the same components as the creamy clam chowder with a much healthier twist.
Ingredients
  • 16 oz. or more if you wish of clams. I used frozen, raw, chopped sea clams but you can use bottled or canned whole baby clams with the juice.
  • 1-8oz. bottle of clam juice
  • 1-14 oz. can of cherry tomatoes
  • 3 slices of bacon cut into small pieces
  • 2 medium potatoes, I used red with the skin on, chopped
  • 2 or 3 carrots, diced
  • 2 or 3 stalks of celery, diced
  • a pinch or so of red pepper flakes, you'll need some heat so do it to your liking
  • olive oil, salt and pepper to taste
  • 4 garlic cloves, chopped
  • 1 medium onion, chopped
  • 1 heaping teaspoon of dried thyme
  • 2 bay leaves
  • a handful of fresh chopped parsley
Instructions
  1. Drizzle olive oil into a heavy bottomed pan, add bacon until it gets nice and crispy. If you think its too greasy remove some.
  2. Stir in the carrots, onions, celery, garlic, potatoes and red pepper flakes and thyme, cook till semi soft.
  3. Add the clam juice, tomatoes and all your clams.
  4. Simmer until everything is cooked through and tender, taste for seasoning then add in the parsley.
  5. Now ladle some into a bowl!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2024/11/hearty-and-healthy-manhattan-clam-chowder.html