Comfort foods are what families crave for dinner. Manhattan clam chowder is a textured delight that is filled with vegetables, clams and lots of spices that brings an aroma and flavor to create a hearty meal for everyone to enjoy. Soup should taste great and be filling and satisfying. The potatoes in the soup also help bring the soup together by acting as a thickening agent while adding another vegetable to the pot. Eat the soup alone or with your favorite sandwich or just have a slice or two of bread served with each bowl for dipping.
- 1/3 cup of diced bacon
- 1/3 cup of minced onion
- 1 cup of water
- 1/3 cup of diced celery
- 2 (7 ounce) cans of minced and drained clams, set juice aside for later
- 1 (16 ounce) can of tomatoes
- 2 cups of diced potatoes, peeled
- 2 teaspoons of parsley
- 1 teaspoon salt
- ¼ teaspoon of thyme
- 1/8 teaspoon of pepper
- In a large, deep frying pan or soup pot cook the onion and bacon together.
- The onions should be translucent and soft while the bacon crisps up nicely.
- Stir in the clam juice into the pot and stir.
- Add in the potatoes, celery and water to the pot and stir.
- Stir in reserved clam liquid, potatoes, celery and water.
- Cook uncovered until the potatoes are tender. Test the potatoes by piercing them with a fork. If the fork goes in easily then the potatoes are done.
- Now add in the clams, tomatoes and all the seasonings to the pot and stir.
- Heat the soup in the pot until it boils, stirring occasionally on simmer for 30 minutes.
- Transfer the soup to a tureen and serve while hot.
© 2014 Beverly Mucha / All Rights Reserved