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Manhattan Clam Chowder

New England clam chowder’s lesser-known cousin.

  • slices bacon, diced
  • 1 cup chopped onion
  • 2 carrots, thinly sliced
  • 3 ribs celery, thinly sliced
  • 1 tablespoon fresh parsley
  • 1 large can (28 ounces) tomatoes, broken up, undrained
  • salt and pepper to taste
  • 1 bay leaf
  • 1 tsp. dried thyme
  • 3 medium potatoes, diced
  • 2 or 3 cans (6 to 7 oz each) minced clams with juice
  • 1 bottle (8oz) clam juice
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Fry the bacon until crisp, drain and move to a crockpot. Add all other ingredients and cook on low for 8-10 hours. This chowder can be thickened with a roux made from butter and flour if you’d like, which can then be added within the last half hour of cooking.

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