- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 4 cups of clam juice
- 2 cups of diced potatoes
- 1 can (14.5 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- 1 bay leaf
- 1/2 teaspoon of red pepper flakes (optional, for some heat)
- Salt and pepper to taste
- 2 cups of chopped clams (fresh or canned)
- Fresh parsley, chopped (for garnish)
- In a large soup pot, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon and set it aside on a paper towel-lined plate, leaving the bacon drippings in the pot.
- In the same pot with the bacon drippings, add the diced onion, minced garlic, celery, carrots, and green bell pepper. Sauté the vegetables until they become tender, about 5-7 minutes.
- Pour in the clam juice and add the diced potatoes, diced tomatoes (with their juice), dried thyme, bay leaf, red pepper flakes (if using), salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes or until the potatoes are cooked and tender.
- Add the chopped clams to the pot and cook for an additional 5 minutes to heat the clams through.
- Remove the bay leaf from the soup and discard it.
- Serve the Manhattan Clam Chowder hot, garnished with the crispy bacon and fresh chopped parsley.
Enjoy your homemade Manhattan Clam Chowder!