Tuesday, November 18, 2014

Tasteful Tuesday - Manhattan Clam Chowder Recipe

***Disclosure - Informational post only. No compensation received

After a few requests to share this recipe I decide to repost this post I did last year around the same time. This soup is so easy to make but yet so delicious......over the years I have used the main recipe but used different amounts of things to get it just how I like it and I can finally say I have mastered it :)

***Note you can substitute the potatoes with sweet potatoes to make this a #Paleo soup ;)
As a young child I ate this soup at least once a year and now as an adult I make sure to make it at least once a year because my late father used to make it and it is very special to me.
Not only is this recipe super easy but it is so yummy especially the day after for leftovers.

7 Slices of bacon, chopped
7 carrots, peeled and sliced
7 celery stalks, chopped
1 1/2 onions, chopped
2 large garlic cloves, minced
1 tsp dried thyme
4 bay leaves
4 cans of stewed tomatoes
2 small can of tomato sauce
7 bottles of clam juice or broth
7 cans of clams
2 pounds of potatoes, peeled and cut into small chunks***
salt and pepper to taste
This makes about 10-12 servings.
In a large stock pot slowly cook the bacon until crispy. Turn the heat to medium high and saute the carrots, celery, and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables.
Add the garlic and cook for another minute. Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a boil, add the stewed tomatoes, cover and simmer gently until the potatoes are done, about 30-40 minutes.
When the potatoes are tender, add the canned clams, cover the pot and simmer about 5-10 minutes. Add salt and pepper to taste and enjoy.