Manhattan Clam Chowder

Begin by cooking your bacon on medium heat in a large skillet. During this time, prepare your vegetables as specified in the above list.

Once the bacon is cooked, remove the bacon from the skillet with a slotted spoon and set it aside to drain on a paper towel. Reserve two tablespoons of the bacon fat in the skillet (discard the rest), and return skillet to medium heat. Toss in the onions, carrots, and celery, cooking for about 5 minutes to sweat the vegetables. Toss in the garlic, cooking for a couple of more minutes. Then toss the bacon back into the mixture, giving it a good toss.

Next, get a large pot on the stove, and bring that up to medium heat.

Add the vegetable mixture from skillet into the soup pot, then toss in the potatoes, giving those a good stir. Add in the bay leaves, thyme, tomato juice, crushed tomatoes, clams and stock, giving that a good stir. Season with a pinch of salt, and the cracked black pepper. Add the Tabasco and Worcestershire sauce, give it another stir, and bring to a boil.

Once boiling, reduce the heat to simmer, and cook for about an hour or until the potatoes are fork tender.

Ladle into a bowl, and you are all set with some delicious Manhattan clam chowder. This one might have you thinking about all of that heavy cream in the traditional one, and happy for a more healthy meal. Packed with tons of flavor, and loaded with all of those delicious vegetables and clams, this chowder is a winner. I hope you enjoy.