Manhattan Clam Chowder In Dutch Oven Recipe
Ingredients
| Chowder | 3 Dozen | |
| Water | ||
| Bacon Slices | 5 , diced | |
| Onion | 1 Large, diced | |
| Carrots | 2 Large, diced | |
| 2 medium-sized celery stalks, diced | ||
| Parsley | 2 Tablespoon, chopped | |
| Potatoes | 2 Large, peeled | |
| Tomatoes | 1 28 Ounce | |
| Bay Leaf | 1 | |
| Salt | 1 1/2 Teaspoon | |
| Thyme leaves | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
1. With stiff brush, scrub clams with running cold water until free of sand. In 8-quart Dutch oven or saucepot over high heat, heat 1 cup water to boiling. Add clams; heat to boiling. Reduce heat to low; cover Dutch oven and simmer just until clams open, 5 to 10 minutes, stirring occasionally.
2. Remove clams; cool until easy to handle. Discard shells; coarsely chop clams; set aside.
3. Pour clam broth into bowl. Clam broth can be sandy at times; let broth stand until sand settles at bottom of bowl.
4. In same Dutch oven over medium heat, brown bacon; add onion and cook until tender. Add carrots, celery, and parsley; cook 5 minutes.
5. Carefully pour clear clam broth into bacon mixture in Dutch oven. Add diced potatoes, tomatoes with their liquid, bay leaf, salt, thyme, pepper, and 5 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover Dutch oven and simmer 20 minutes, stirring often.
6. Stir in chopped clams and heat mixture through, about 5 minutes, stirring often. Discard bay leaf.
2. Remove clams; cool until easy to handle. Discard shells; coarsely chop clams; set aside.
3. Pour clam broth into bowl. Clam broth can be sandy at times; let broth stand until sand settles at bottom of bowl.
4. In same Dutch oven over medium heat, brown bacon; add onion and cook until tender. Add carrots, celery, and parsley; cook 5 minutes.
5. Carefully pour clear clam broth into bacon mixture in Dutch oven. Add diced potatoes, tomatoes with their liquid, bay leaf, salt, thyme, pepper, and 5 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover Dutch oven and simmer 20 minutes, stirring often.
6. Stir in chopped clams and heat mixture through, about 5 minutes, stirring often. Discard bay leaf.
Chef
