Manhattan-Style Clam Chowder With Chilies

Recipe Ingredients

4		Bacon slices - chopped
1		Onion - chopped
2		Celery stalks - chopped
3		Garlic cloves - minced
1		Bay leaf
1/2 teaspoon	2.5ml	Dried thyme - crumbled
2		Stewed tomatoes - (14 to 16 oz ea)
1		Clam juice - (8 oz)
1		Tomato sauce - (8 oz)
1		Russet potato - peeled, diced (large)
1		Diced green chilies - (4 oz)
2		Chopped clams - (6 1/2 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes.

Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, October 1991

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.