Manhattan Clam Chowder
- 4 oz pancetta
- 2 tbsp olive oil
- 1/2 onion, chopped
- 2 - 28 oz cans of whole tomatoes in juice
- 1/2 peeled, diced potatoes
- 2 medium carrots, diced
- 6 stalks of celery, diced.
- 3 cloves of garlic, minced
- 25 oz chopped clams with juice
- 2 tbsp parsley
- 1 tbsp thyme
Printer Friendlier version (click here)
While this is cooking put your potatoes in a separate pot of cold water and cook until fork tender, but still a little firm.
When the pancetta is cooked, add the celery, carrots, onions and cook together for 5 minutes on medium heat. Add the garlic, and cook for another 5 minutes.
Before I add the tomatoes I prefer to hand crush them in a separate bowl. Then I add tomatoes and the juice to the soup.
Combine well and add all the spices.
Let cook for about 15 minutes on a medium to high heat.
When the veggies are cooked, add your potatoes and clams, and lower the heat to a simmer.
Serve with Parmesan cheese if desired.