Yield: Yields about 3-1/2 quarts.
This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.
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Add the vegetable oil, onions, carrots, celery, leeks, and green bell peppers. Sauté, stirring occasionally, until very soft, 10 to 15 minutes. Add the garlic and sauté for another 2 minutes.
Add the diced and puréed tomatoes, bay leaf, thyme, and potatoes.
Add the stock or clam juice to the pot. Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender.
Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes.
Ladle into bowls and serve with crusty bread or crackers.
Have been looking for a really good version of Manhattan Clam Chowder for a while now. This is it! Everyone loved it!
Replaced fish stock with seafood stock and worked like a charm. Also added some red pepper flakes for additional spice.
Took this to teachers...they all loved it! Had to make it for my family, they loved it too!
It was easy and fun to make! Lots of flavor and very filling. My husband was a happy man!
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