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Hearty Manhattan Clam Chowder

Hearty Manhattan Clam Chowder

Hearty Manhattan Clam Chowder
Hearty Manhattan Clam Chowder
Hearty Manhattan Clam Chowder
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Hearty Manhattan Clam Chowder
Ingredients
  • 1 (28-oz.) can diced tomatoes, undrained
  • 2 (8-oz.) bottles clam juice
  • 2 c. chicken broth
  • 1 ½ lbs. Yukon gold or russet potatoes, peeled and diced into 1” cubes
  • 2 c. diced Vidalia onion
  • 1 c. diced celery
  • 1 (10-oz.) can chopped clams
  • ½ c. dry white wine
  • 1 T. minced garlic
  • 1 t. dried thyme
  • 1 dried bay leaf
  • 1 t. red pepper flakes
  • 2 lbs. fresh littleneck clams
  • Salt, black pepper and Tabasco to taste
  • GREMOLATA:
  • 3 strips bacon, diced
  • ¼ c. chopped fresh parsley
  • 1 T. minced lemon zest
  • 1 T. minced garlic
Instructions
  1. Cook bacon in skillet until crisp.
  2. Drain bacon.
  3. Combine bacon with parsley, zest and garlic.
  4. Set aside until ready to use.
  5. CHOWDER:
  6. Combine tomatoes, clam juice, broth, potatoes, onion, celery, canned clams, wine, 1 T. garlic, thyme, bay leaf and pepper flakes in a 5-6 qt. crock pot.
  7. Cover and cook on HIGH for 4-4 ½ hours or on LOW for 6-7 hours.
  8. Add fresh clam, salt, pepper and Tabasco to taste.
  9. Turn heat to high, cover and cook until clams open, 10-15 minutes.
  10. Discard any clams that do not open and bay leaf.
  11. Sprinkle the GREMOLATA on top of each serving.
 

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