Chunky Manhattan Clam Chowder
Chunky Manhattan Clam Chowder is so flavorful and always a crowd-pleaser!
Ingredients
- 5 slices thick cut bacon
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 1/4 teaspoon crushed red pepper
- 3 large carrots, peeled and sliced into rounds
- 3 celery stalks, chopped
- 1 small red bell pepper, seeds and membrane removed, diced
- 4 large garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/4 teaspoon celery salt
- 2 bay leaves
- (1) 28 ounce can crushed tomatoes
- (5) 4 ounce cans of baby clams, juice reserved
- 8 ounces cup clam juice
- 1 pound golden potatoes, cut into bite-sized chunks
- 2 cups frozen corn
- 1 teaspoon salt (to start)
- 1/2 teaspoon black pepper (to start)
- 1/4 cup fresh parsley, chopped
- Hot sauce, for serving
Instructions
- Place a large soup pot or dutch oven over medium-low heat. Add the bacon slices and slowly cook them until the bacon is brown and crispy. Transfer the bacon to a cutting board, quickly chop it up; set aside.
- Increase the heat to medium and add the olive oil and onion to the pan; sauté for 6-8 minutes, stirring occasionally, or until the onion is soft and translucent. Add in the crushed red pepper, carrots, celery and red bell pepper and cook for another 4-5 minutes. Return chopped bacon to the pot; stir well to combine. Lastly add in the garlic and cook for just another minute or so.
- Stir in the Italian seasoning, celery salt, bay leaves, crushed tomatoes, ALL reserved clam juice, potatoes, salt, and pepper; stir well to combine all of the ingredients.
- Allow soup to come to a rolling boil, then reduce heat and simmer, partially covered, for 35-45 minutes, or until the potatoes are soft and cooked though.
- Once the potatoes are tender, stir in the canned clams and corn; simmer for 5 more minutes. Add salt and pepper to taste, top with freshly chopped parsley, and serve with hot sauce and/or lemons.
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