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Manhattan Clam Chowder


Course : Soups
Source:
Serves: 4
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Ingredients:


4 slices bacon cut into 1/2-inch pieces

1 medium onion chopped

3 medium carrots sliced

3 stalks celery sliced

1 large bay leaf

1 teaspoon red pepper flakes crushed

1 teaspoon tarragon

32 ounces peeled tomatoes quartered

4 cups clam juice canned

3 medium potatoes peeled and cubed

1 bunch Fresh parsley chopped

2 cans clams chopped
 

Preparation / Directions:


In heavy skillet, cook the bacon over medium heat until fat is released. Add the onion and saute until soft. Add carrots and celery and stir to coat. Add bay leaf, red pepper flakes and tarragon. Cook vegetables and seasonings until tender. Add tomatoes and clam juice. Bring to a simmer. Add potatoes and simmer until tender, about 20 minutes. Add parsley and clams. Simmer for 10 minutes more and serve.

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