Manhattan-Style Clam Chowder

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Average: 3 (1 vote)

An Italian-American favorite – minced clams simmered in an herbed, smoky tomato broth with potatoes.

Serves

Servings: 
6
Prep Time
10 min
Cook Time
25 min

An Italian-American favorite – minced clams simmered in an herbed, smoky tomato broth with potatoes.

Ingredients

6 slices bacon

1 ½ cups chopped onion

1 cup chopped green bell pepper

4 cloves garlic, minced

3 cans (6.5 oz. each) minced clams

1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained

1 ½ cups diced red or Yukon potatoes 

1 ½ cups water 

1 medium dried bay leaf

½ tsp. dried thyme

¼ tsp. dried red pepper flakes

¼ cup chopped fresh parsley

Directions
  1. Heat a Dutch oven over medium-high heat. Cook bacon until crisp, turning occasionally. Drain on paper towels; set aside. Drain all but 2 Tbsp. bacon drippings. Add onion and bell pepper and cook 4 minutes or until onion is golden, stirring frequently. Add garlic and cook 15 seconds, stirring constantly.
  2. Drain clams reserving juice. Set clams aside. Add tomatoes, potatoes, water, reserved clam juice, bay leaf, thyme and red pepper flakes to onion-pepper mixture.
  3. Bring to a boil and reduce heat to medium-low. Cover and simmer 15 minutes or until onions are tender.
  4. Remove from heat, stir in clams and bacon. Let stand 10 minutes for flavors to develop. Sprinkle with parsley before serving.
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