Ingredients for Bc Ferries Manhattan Clam Chowder
- 4 slices bacon
- 2 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup carrots, finely chopped
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups diced potatoes
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 (10 ounce) can baby clams, drained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- salt and fresh ground black pepper, to taste
- 2 ounces salt pork
- chopped fresh parsley (optional, for garnish)
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How to Make Bc Ferries Manhattan Clam Chowder
- In a large saucepan, over medium heat, sauté 4 slices of bacon or 2 ounces of salt pork until light brown. Remove bacon/salt pork, leaving rendered fat in the pan.
- Add 2 stalks celery (finely chopped), 1 medium onion (finely chopped), 1 green bell pepper (finely chopped), and 1 cup carrots (finely chopped) to the pan. Cook until softened, about 5-7 minutes.
- Whisk in 1/4 cup all-purpose flour and cook for 1 minute. Gradually whisk in 2 cups clam juice and 2 cups diced potatoes. Bring to a simmer.
- Reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
- Stir in 28 ounces canned crushed tomatoes, 2 tablespoons tomato paste, and 1 (10-ounce) can baby clams, drained. Cook for another 10 minutes.
- Season generously with 1 teaspoon dried thyme, 1 teaspoon Worcestershire sauce, salt, and pepper to taste. Garnish with chopped fresh parsley before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
25g
Fat
11g
Carbs
6g
