Manhattan-Style Clam Chowder

An Italian-American favorite – minced clams simmered in a herbed, smoky tomato broth with potatoes.

Serves

6
Prep Time
10 min.
Cook Time
25 min.

An Italian-American favorite – minced clams simmered in a herbed, smoky tomato broth with potatoes.

Ingredients

6 slices bacon

1½ cups chopped onion

1 cup diced green bell pepper

4 cloves garlic, minced

3 can (6.5oz.each) minced clams, 6.5 oz each

1 can (14.5oz.) Del Monte® Diced Tomatoes, not drained

1½ cups Cubed red potatoes

1½ cups water

1 bay leaf

½ tsp. dried thyme

¼ tsp. dried red pepper flakes

¼ cup chopped fresh parsley

Directions
  1. Heat a Dutch oven over medium-high heat. Cook bacon until crisp, turning occasionally. Drain on paper towels; set aside. Drain all but 2 Tbsp. bacon drippings. Add onion and bell pepper and cook 4 minutes or until onion is golden, stirring frequently. Add garlic and cook 15 seconds, stirring constantly.
  2. Drain clams reserving juice. Set clams aside. Add tomatoes, potatoes, water, reserved clam juice, bay leaf, thyme and red pepper flakes to onion-pepper mixture.
  3. Bring to a boil and reduce heat to medium-low. Cover and simmer 15 minutes or until onions are tender.
  4. Remove from heat, stir in clams and bacon. Let stand 10 minutes for flavor to develop. Sprinkle with parsley before serving.

Related One Dish