Unlike it’s New England-based cousin, this easy Manhattan clam chowder is a more delicate soup with a strong Italian tomato flavor. The red potatoes add the hardiness, while the bacon provides a smoky flavor. Fresh clams can obviously be substituted for the canned ones, just be sure to clean them thoroughly before adding to the chowder.

  • 2 6.5 oz cans of shucked clams
  • 8 oz jar clam juice
  • 3 carrots
  • 2 stalks celery
  • 2 scallions
  • 1 14.5 oz can diced tomatoes
  • 1 T garlic
  • 3 large red potatoes, cubed
  • 1 cup diced bacon
  • 4 cups vegetable stock
  • 4 cups chicken stock
  • 1 T olive oil
  • 2 bay leaves
  • 2 t crushed red pepper flakes
  • 2 t thyme
  • 2 t oregano
  • salt and pepper to taste
  • 2 T fresh mined parsley.

Step One

Thinly slice carrots, celery and scallions. Dice potatoes into small cubes. Mince garlic.

Step Two

Dice bacon and fry in a Dutch oven or stock pot until crispy. Remove from pot and allow to cool.

Step Three

Add olive oil to pot and warm. Cook carrots, celery, garlic and scallions over medium heat until slightly softened.

Step Four

Add vegetable and chicken stock to pot. Bring to boil and add potatoes and spices. Cook until softened.

Step Five

Mince parsley and add to mixture. Add bacon, clams and clam juice. Cook for roughly five minutes.

Serve immediately with oyster crackers.

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