Manhattan Clam Chowder by A Spicy Perspective

Ingredients

• 6 slices thick-cut bacon, diced
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 4 cup potatoes, peeled and cubed
• 28 oz crushed tomatoes
• 3 cup clam juice
• 2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the diced bacon in a large heavy-bottomed pot over medium heat until crispy, about 8-10 minutes.
2. Remove bacon with a slotted spoon, leaving the rendered fat in the pot.
3. Add onion, celery, and carrots to the pot, sautéing for 6-8 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the potatoes, crushed tomatoes, clam juice, reserved clam liquid, thyme, and pepper; bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes, or until the potatoes are fork-tender.
7. Stir in the chopped clams and cooked bacon, heating through for 3-5 minutes.
8. Garnish with fresh parsley before serving hot.