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Soups/stews

Spicy Manhattan Clam Chowder

Spicy Manhattan Clam Chowder recipe
Recipe and Photo by: Better Homes and Gardens
Thick with clams and potatoes, this tomato-based chowder gets its spicy, smoky flavors from ground red pepper and crumbled bacon.
time
prep:
30 min
total:
50 min
servings
total:
Makes 4 main-dish or 6 to 8 side-dish servings.

What You Need

1
 pint shucked clams or two 6-1/2-ounce cans minced clams
4
slices  bacon
1
cup  chopped onion
1
cup  chopped celery
1/2
cup  chopped green sweet pepper
1/2
cup  chopped red sweet pepper
1/4
cup  chopped carrots
2
tablespoons  chopped shallots
1
 14-1/2-ounce can tomatoes, cut up
2
cups  finely chopped peeled potatoes
1
cup  chicken broth
1/2
 teaspoon dried basil, crushed
1/8 to 1/4
 teaspoon ground red pepper (cayenne)
1/8
 teaspoon ground black pepper
2
tablespoons  snipped parsley

Make It

1. Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside.

2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.

3. Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.

4. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main-dish or 6 to 8 side-dish servings.

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