Manhattan clam chowder

 

• ▢ 6 strips bacon diced, optional (see note 1)
• ▢ 1 large onion diced
• ▢ 1 celery rib diced
• ▢ 1 large carrot diced
• ▢ 2 garlic cloves minced
• ▢ 1 (8-ounce) jar clam juice (see note 2)
• ▢ 1 (28-ounce) can diced tomatoes
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup potatoes such as Yukon Gold, peeled and cubed (see note 3)
• ▢ 1/4 teaspoon red chili flakes optional
• ▢ Salt and freshly ground black pepperto taste
• ▢ 1 (10-ounce) can clams drained (see note 4)
• ▢ 1/3 cup heavy cream
• ▢ fresh parsley minced, for garnish
• ▢ oyster crackers for garnish

• 
  

  Instructions 

  • Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside. 
  • To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins. Add garlic and cook until fragrant, about 1 minute, stirring often. 
  • To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and ½ teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15-20 minutes
    4. Chop bacon, if using, and add to pot along with clams, and heavy cream and continue to simmer uncovered, about 10 minutes. Serve individual bowls and garnish with parsley and oyster crackers.