Manhattan Clam Chowder

Ingredients

• 30 oz canned chopped clams, undrained
• 4 slices bacon
• 1 medium yellow onion
• 2 celery stalks
• 2 medium carrots
• 2 cloves garlic
• 1½ lb potatoes, russet or red
• 28 oz canned diced tomatoes, undrained
• 8 oz clam juice
• 1 cup water
• ½ tsp dried thyme
• 1 bay leaf
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Dice bacon and cook in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving rendered fat in the pot.
2. Chop onion, celery, and carrots. Add to the pot and sauté in bacon fat until softened, about 5-7 minutes. Mince garlic and add to the pot, cooking for another minute until fragrant.
3. Peel and dice potatoes into 1/2-inch cubes. Add potatoes, diced tomatoes (undrained), clam juice, water, thyme, bay leaf, salt, and pepper to the pot. Bring to a simmer.
4. Reduce heat to low, cover, and cook for 15-20 minutes, or until potatoes are tender.
5. Add the undrained chopped clams to the pot and heat through for 2-3 minutes.
6. Remove the bay leaf. Ladle the chowder into bowls, garnish with crispy bacon and fresh parsley if desired, and serve hot.