Today in this recipe, I’ll show you how to prepare Chunky Manhattan Clam Chowder or you can say that you will know the great recipe to make Chunky Manhattan Clam Chowder, today. So, without wasting time let’s start:
Time To Make It
The approximate time to make the Chunky Manhattan Clam Chowder is shown in table which is given below:
| Prep Time | Cook Time | Total Time | Servings |
| 20 minutes | 45 minutes | 1 hr 5 minutes | 6 bowls |
Ingredients To Make Chunky Manhattan Clam Chowder
To make the Chunky Manhattan Clam Chowder, the ingredients which are required to make this recipe are the following which are shown below:
- Five thick-cut bacon pieces
- One tablespoon of olive oil
- One teaspoon of salt, initially
- One big sliced yellow onion
- 1/4 tsp crushed red pepper
- four huge cloves of minced garlic
- One tsp of Italian spice
- Three big carrots cut into rounds after being peeled
- To begin, add 1/2 teaspoon of black pepper.
- 1/4 cup finely chopped fresh parsley
- One-fourth teaspoon celery salt
- Hot sauce, to be served
- One 28-ounce can of crushed tomatoes; two bay leaves; five 4-ounce cans of young clams with liquid set aside
- Three sliced celery stalks and one diced small red bell pepper with the seeds and membrane removed
- One pound of bite-sized pieces of golden potatoes with eight ounces of clam juice
- two cups of corn, frozen
Instructions To Make Chunky Manhattan Clam Chowder
To make the Chunky Manhattan Clam Chowder, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Chunky Manhattan Clam Chowder and the instructions are the following which are shown below:
- Set a large Dutch oven or soup pot on medium-low heat. Once the bacon is brown and crispy, add the slices and cook them slowly. Move the bacon to a chopping board, cut it up rapidly, and then put it aside.
- After turning up the heat to medium, add the onion and olive oil to the pan. Sauté the onion for 6 to 8 minutes, stirring now and again, or until it becomes soft and transparent. Cook for a further four to five minutes after adding the red bell pepper, carrots, celery, and crushed red pepper. Put the chopped bacon back into the saucepan and give it a good swirl. Add the garlic last and simmer for an additional minute or two.
- Add the crushed tomatoes, ALL of the conserved clam juice, celery salt, bay leaves, Italian seasoning, potatoes, salt, and pepper; stir thoroughly to mix all of the ingredients.
- Bring the soup to a boil, then lower the heat and simmer it, partially covered, for 35 to 45 minutes, or until the potatoes are tender and thoroughly cooked.
- After the potatoes get soft, add the corn and canned clams and simmer for an additional five minutes. Adjust the seasoning with salt and pepper, sprinkle the chopped parsley on top, and serve with lemons or spicy sauce on the side.
Conclusion (Chunky Manhattan Clam Chowder)
So, this is all about “Chunky Manhattan Clam Chowder” from our side. And we hope that you understand and like the Recipe. Please share your ideas and recommendations in the comments section below!
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