Spicy Manhattan Clam Chowder

Manhattan clam chowder contains tomatoes and does not have a cream-based broth, making it different from its creamy New England cousin.



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Servings: 4
Yield: 4 main dish or 6 to 8 side-dish servings
Prep Time: 30 mins
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Ingredients
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    1   pint 
    shucked clams or two 6-1/2-ounce cans minced clams
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    4   
    slices bacon
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    1   cup 
    chopped onion
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    1   cup 
    chopped celery
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    1/2  cup 
    chopped green sweet pepper
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    1/2  cup 
    chopped red sweet pepper
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    1/4  cup 
    chopped carrots
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    2   tablespoons 
    chopped shallots
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    1  14 1/2 ounce can 
    tomatoes, cut up
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    2   cups 
    finely chopped peeled potatoes
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    1   cup 
    chicken broth
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    1/2  teaspoon 
    dried basil, crushed
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    1/8 - 1/4  teaspoon 
    ground red pepper
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    1/8  teaspoon 
    ground black pepper
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    2   tablespoons 
    snipped parsley

Directions
1.
Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside.
2.
In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.
3.
Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
4.
Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main-dish or 6 to 8 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 360, Fat, total (g) 6, chol. (mg) 81, sat. fat (g) 2, carb. (g) 40, pro. (g) 36, sodium (mg) 647, Percent Daily Values are based on a 2,000 calorie diet
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