Bc Ferries Manhattan Clam Chowder Recipe

Ingredients for Bc Ferries Manhattan Clam Chowder

• Bacon
• 2 stalks celery (finely chopped)
• Diced Onion
• 1 green bell pepper (finely chopped)
• Carrot
• 1/4 cup all-purpose flour
• 2 cups clam juice
• Potato
• Chopped Tomatoes
• 2 tablespoons tomato paste
• 1 (10 ounce) can baby clams, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt And Pepper

How to Make Bc Ferries Manhattan Clam Chowder

1. 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.
2. 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.
3. 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.
4. Reduce heat to low and simmer for 15 minutes, or until potatoes are tender.
5. Stir in 28 ounces canned crushed tomatoes, 2 tablespoons tomato paste, and 1 (10-ounce) can baby clams, drained. Cook for another 10 minutes.
6. Season generously with 1 teaspoon dried thyme, 1 teaspoon Worcestershire sauce, salt, and pepper to taste. Garnish with chopped fresh parsley before serving (optional).