Manhattan Clam Chowder - pf

Manhattan Clam Chowder

Ingredients:

• 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
• salt/pepper

Total time: 1 hour

  

Start by rendering the pancetta in a soup pot.

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.