Manhattan Clam Chowder
What a great way to add more seafood to your diet! Made hearty with potatoes and carrots, this tomato-based clam chowder will please everyone.
How many servings?From kitchen to table in 1 hour.
bacon
onion
thyme
potato
water
carrot
celery
canned tomatoes
clam juice
chicken broth
canned clams
garlic salt
pepper
cilantro
sourdough bread
margarine
Directions
- Cook bacon in a large skillet over medium-low heat. Turn
often. When crisp, remove from pan and drain on a paper
towel.
- Chop onion and add to skillet with bacon drippings. Sprinkle
in thyme. Cook over medium-low heat until onion is brown.
Stir often.
- While onions cook, peel potatoes. Dice and place into
a large saucepan. Cover with water.
- Crumble bacon and add to potatoes. Turn heat on to medium.
- Dice carrots and celery and add to saucepan.
- Using a slotted spoon, transfer onion to saucepan.
- Add tomatoes, clam juice, chicken broth, clams, garlic
salt, pepper and chopped cilantro.
- Turn heat up to high, heat to boiling, then reduce heat
to lowest setting. Cover and simmer for 30 minutes.
- Spread half of margarine on one side of the bread. Place
on a griddle or skillet margarine side down. Spread remaining
margarine on second side.
- Turn heat on to medium-high and toast until first side
is golden brown. Using a pancake turner, flip and toast
other side.
Serve with chowder.