Manhattan-Style Clam Chowder

Kittencalskitchen's Note:

If you are a clam chowder lover, then this is a must try, It's great with crusty French bread and a side salad, this is not the cream-style version ;-)...even tastes better the second day!

• Total Time: 1 hrs 5 mins
• Prep Time: 30 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 1 large onion, minced
• 1/2 green bell pepper, minced
• 1 -2 tablespoon bacon fat (butter OR olive oil can be used, but bacon fat is more flavorful)
• 3 -4 stalks of destringed celery, chopped
• 1 -2 carrot, diced
• 5 -6 small potatoes, coarsly diced (or more if desired)
• 1/2 cup cooking sherry (optional)
• 1 (1 lb) can stewed tomatoes, with peppers
• 3 cups chicken broth (low salt)
• 1 teaspoon hot sauce (or (to taste)
• 1/2 cup chopped clams or 1/2 cup minced clams
• 1 (1 lb) can baby clams (UNDRAINED)
• 1 -2 bunch green onion, finely sliced (TOPS ONLY)
• 1/2 cup chopped fresh parsley (or any amount desired)
• 1 tablespoon fresh lemon juice (or more to taste)

Directions:

1. Saute the onion and bell pepper in the bacon fat in a large pot.
2. Combine all ingredients except for the clams and the garnishes.
3. Cook, until the potatoes are tender, but not too soft.
4. Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

Reviews

[Mikekey]

Very delicious! I left out the green pepper (don't care for it) and added a mahi mahi filet cut into pieces and some Oregon shrimp. Don't leave out the hot sauce-it adds a nice touch to the soup! I used bacon fat, and chopped the 2 strips of bacon and added them also. Served with rolls made from Food Processor French Bread.

[Aunt Cookie]

I loved this soup. I'm usually more of a New England chowder eater, but there are some times when I have a hard time justifying all of those calories and fat. This was every bit as good as the creamy-style clam chowder (although, obviously, very different). We used butter instead of bacon fat, and it was still plenty flavorful. Thanks for posting this, Kitten -- I can always count on you for a delicious version of a standard recipe. :)