New York, New York Clam Chowder
- SERVES
- 3
- COOK TIME
- 1 Hr 10 Min
Some people call this Manhattan clam chowder, but I like to call it New York, New York, 'cause it's twice as good as the others!
What You'll Need
- 2 tablespoon vegetable oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 medium-sized carrots, chopped
- 5 medium-sized potatoes, peeled and diced
- 2 cans (14½ ounces each) diced tomatoes, undrained
- 2 cans (10 ounces each) baby clams, undrained
- 1 bottle (8 ounces) clam juice
- 2 tablespoon real bacon bits
- 1 teaspoon dried thyme
What to Do
- In a 6-quart soup pot, heat the oil over medium-high heat until hot but not smoking. Add the onion, celery, and carrots and sauté for 5 to 7 minutes, or until the onions are tender, stirring frequently. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 50 to 55 minutes, or until the potatoes are fork-tender.