Best Tomato And Bacon Clam Chowder Recipes

MANHATTAN CLAM CHOWDER RECIPE

Manhattan Clam Chowder Recipe image

Manhattan Clam Chowder, that "other" soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon.

Provided by Kathleen

Time 40m

Number Of Ingredients 14

Ingredients

2 Slices Thick Cut Bacon (Cut Into 1/4 Inch Pieces)
1 1/2 Cup Yellow Onion (Chopped)
1/2 Red Bell Pepper (Chopped)
2 Stalks Celery (Chopped)
6 Cloves Garlic (Minced)
Pinch Crushed Red Pepper Flakes
1/4 Cup Tomato Paste
1/2 Cup White Wine
5 8 Ounce Bottles Clam Juice
1 1/2 Teaspoons Dried Italian Seasoning
1 Bay Leaf
2 Large Russet Potatoes (Peeled and cubed)
1 28 Ounce Can Diced Tomatoes, Including Juices, Roughly Chopped
6 6.5 Ounce Cans Minced Clams, Drained

Steps:

Fry the bacon in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion, red pepper, celery, garlic and the red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste and cook, stirring, for 1 minute. Add the white wine, maintaining the heat and stir vigorously with a wooden spoon to loosen up the brown bits.
Add the clam juice, Italian seasoning, bay leaf and potatoes and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices and the drained clams. Cover and simmer on low until clams are heated through. Ladle into serving bowl and sprinkle with parsley.

Nutrition Facts : Calories 258 kcal, Carbohydrate 36 g, Protein 7 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 12 mg, Sodium 445 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

TOMATO AND BACON CLAM CHOWDER

Tomato and Bacon Clam Chowder image

Categories Soup/Stew Tomato Quick & Easy Lunch Bacon Clam Gourmet

Yield Makes about 3 1/2 cups

Number Of Ingredients 11

Ingredients

2 slices bacon, chopped
1 small onion, chopped fine
1 celery rib, chopped
1 garlic clove, minced
1 1/2 dozen small hard-shelled clams, shucked, reserving 1/2 cup liquor, and chopped
1/3 cup dry white wine
1 cup water
2 teaspoons tomato paste
1 small boiling potato
2 medium vine-ripened tomatoes, seeded and chopped
2 tablespoons finely chopped fresh parsley leaves

Steps:

In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
Serve chowder sprinkled with bacon.