Manhattan Clam Chowder

This chowder is light enough to be a side but filling enough to be a meal.

This Manhattan Clam Chowder has it all: delicious vegetables, salty bacon, filling clams, and an herby broth that will leave you begging for a second bowl. Eat a bowlful for dinner, but consider doubling the recipe so you can have a mug for lunch. It's fabulous with a slice of sourdough bread to sop up the broth, no butter required.

"Can I have more?" –my 3 year old

Manhattan Clam Chowder

Ingredients

• 1/2 pound bacon

• 1 onion, diced

• 3 carrots, diced

• 3 stalks celery, diced

• 4 cups vegetable broth

• 4 cans clams, chopped, undrained (6-½ ounces each)

• 28 ounces diced fire-roasted tomatoes, undrained

• 2 pounds fingerling potatoes, unpeeled, diced

• 1/2 bunch fresh parsley, chopped

• 1 bunch fresh thyme, tied together

• 1 teaspoon coarse ground black pepper

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Directions

Utilities: a large Dutch oven pot

1. Add the bacon to a large stockpot and cook until crispy and chewy. Remove bacon from pan and set aside. Drain all but 2 tablespoons of the bacon grease.

2. Drain any very excessive grease, but leave enough to cook the veggies. Add in the onion, carrots, and celery on medium heat and saute´ for 6-8 minutes until translucent, stirring occasionally.

3. Add in the broth, clams with their juices, tomatoes and their juices, potatoes, parsley, thyme bundle, and pepper.

4. Stir well, bring to a simmer and cook, uncovered, for about 20 minutes.

5. Chop the bacon and stir into the soup. Serve hot!