CHUNKY MANHATTAN CLAM CHOWDER

Chunky Manhattan Clam Chowder image

Provided by Susan Bickta

Categories Seafood

Time 35m

Number Of Ingredients 15

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6 slice bacon, chopped
1 can(s) white clam sauce (15 ounces)
2 Tbsp olive oil (from can of clam sauce)
1 medium onion, chopped
3 stalk(s) celery, diced
2 large carrots, shredded
1 can(s) diced tomatoes, undrained (14.5 ounces)
1 can(s) tomato sauce (15 ounces)
2 can(s) diced potatoes, drained (14.5 ounces)
2 c v-8 vegetable juice
1 c water
1 jar(s) clam juice (8 ounces)
2 tsp clam base (from an 8 ounce jar)
2 can(s) minced clams, undrained (6.5 ounce each)
2 tsp dried parsley flakes

Steps:

1. Cook bacon in a 4 quart Dutch oven over medium high heat until crispy. Remove bacon from Dutch oven and set aside.
2. In the same Dutch oven, with the rendered bacon fat, add 2 tablespoons of the oil from the can of white clam sauce.
3. Add the onion, celery and carrots and cook for 4-5 minutes, stirring often, until crisp tender.
4. Add the diced tomatoes, tomato sauce, diced potatoes, clam sauce (Before adding, remove as much of the olive oil that is left floating on top as you can.), V-8 juice, water, clam juice and reserved cooked bacon.
5. Mix well and cook for 5-6 minutes or until heated through. Add the clam base and clams and cook an additional 5 minutes, stirring often to make sure clam base has "dissolved".
6. Just before serving, mix in the dried parsley flakes.