1Créé avec l’IA
Manhattan Clam Chowder
Ingrédients
4 Portions
- Chopped clams2 cups
- Clam juice4 cups
- Bacon4 slices
- Onion1 large
- Celery2 stalks
- Green bell pepper1 medium
- Garlic3 cloves
- Diced tomatoes14,5 ounces
- Potatoes2 large
- Chicken broth2 cups
- Thyme1 teaspoon
- Bay leaf1 leaf
Instructions
- 1
Dice the bacon and cook in a large pot over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
- 2
Dice the onion, celery, green bell pepper, and mince the garlic. Add to the pot and cook until the vegetables are tender, about 5 minutes.
- 3
Peel and dice the potatoes. Add the diced potatoes, clam juice, chicken broth, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
- 4
Stir in the diced tomatoes and chopped clams, and continue to simmer for another 5 minutes. Be careful not to overcook the clams as they can become tough.
- 5
Return the cooked bacon to the pot, season with salt and pepper to taste, and remove the bay leaf before serving.
- 6
Serve hot, garnished with fresh parsley or oyster crackers if desired.
