Fresh Manhattan Clam Chowder

3 slices bacon
2 celery stalks -- finely chopped
3 medium onions -- finely chopped
4 small potatoes -- diced
2 carrots -- diced
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon Louisiana Hot Sauce or to taste
1 pint minced clams or 2 cans. . . 6 1/2 ounces each
1 can stewed tomatoes (28 ounces) -- cut up
1/2 cup snipped fresh parsley

Cook the bacon in a skillet over medium high heat until it's crisp, about 5 minutes. Drain the bacon on paper towels. Crumble the bacon into an electric slow cooker. Discard the drippings, leaving about1 teaspoon in the skillet. Sauté the celery and onions in the bacon drippings in the same skillet until golden, 3-4 minutes. Transfer the onion mixture to the slow cooker. Stir in the potatoes, carrots, thyme, pepper and hot sauce. Drain the liquid from the clams into a pint measuring cup. Add enough water to it to make 2 cups of liquid. Add the clam liquid water mixture. . . not the clams. to the slow cooker. Stir in the tomatoes. Cover and cook on LOW for 6-8 hours or on HIGH for 4-6 hours. During the last hour of cooking, stir in the minced clams. Cover and cook for 1 hour. Stir in the parsley and cook for 15 minutes.

Fresh Manhattan Clam Chowder printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.