Manhattan Clam Chowder
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A home-kitchen version of manhattan clam chowder, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 Tbsp. butter
- 2 slices bacon
- 2/3 c. onion, diced
- 1/2 c. celery, diced
- 2 tsp. green bell pepper, finely minced
- 1 clove garlic, minced
- 1 c. potatoes, peeled and cubed
- 1 tsp. salt
- 1/4 tsp. black pepper, freshly ground
- 1 bay leaf
- 2 c. boiling water
- 2 c. tomatoes (stewed or canned)
- 1 Tbsp. catsup
- 2 c. clams, chopped fine (with liquid)
- 1/4 tsp. dried thyme
- 1/8 tsp. cayenne pepper
- 1 tsp. parsley, minced
Method
Melt butter and slowly fry the bacon in a Dutch oven until golden.
Remove and save. Add the onion, celery, bell pepper and garlic.
Saute until onion is transparent. Add potatoes, celery, bell pepper, bay leaf and boiling water.
Simmer for 10 minutes. Add tomatoes and catsup. Simmer until potatoes are soft.
Add clams, thyme, cayenne pepper, parsley and bacon. Simmer 3 minutes. Remove bay leaf.
Adjust seasoning and serve.
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