Hearty Manhattan Clam and Corn Chowder
Recipe by Better Living
A Manhattan-style clam chowder with a tomato base and traditional veggies like celery, carrots, bell pepper, potato, and onion.
3 slices of bacon
1 medium onion, chopped
1 green bell pepper, diced
2 stalks celery, sliced
2 carrots, chopped
1 potato, peeled & cubed
1 can (28 oz.) diced tomatoes
2 cups clam juice
2 bay leaves
2 sprigs fresh thyme or 1/4 tsp dried
1/2 teaspoon pepper
1 can (10 oz.) whole baby clams
1 can (6.5 oz.) diced or chopped clams
1 can (15.25 oz.) Libby's® Whole Kernel Sweet Corn
salt to taste
1. Heat large pot over medium-high. Add bacon and cook until crispy. Remove with a slotted spoon, drain on a paper towel and crumble. Leave drippings in pot.
2. Add onion, bell pepper, celery, carrot, and potato to pot. Saute until they begin to soften (about 7 minutes). Add tomatoes with juice, clam juice, bay leaves, thyme, and black pepper. Simmer for 20 minutes.
3. Add both clams with their juices, corn and cooked bacon. Simmer another 5 minutes. Season with salt if needed. REMOVE BAY LEAVES BEFORE SERVING.
4. Enjoy with oyster or saltine crackers.