Saturday Night Manhattan Clam Chowder

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 36 cherrystone clams, steamed or 1 (29 ounce) can minced clams, drained
• 12 ounces bacon, diced
• 1 1/2 cups onions, chopped
• 3 garlic cloves, minced
• 1 cup green pepper, chopped
• 1 1/2 cups carrots, chopped
• 1 cup celery, chopped
• 1 (28 ounce) can crushed tomatoes, i use red pack
• 2 (14 ounce) cans diced tomatoes
• 3 cups clam juice, from the steamed clams or 3 cups bottled clam juice
• 3 cups chicken broth or 3 cups water
• 1 tablespoon italian seasoning
• 1 teaspoon fresh ground pepper
• 4 -6 yukon gold potatoes, cubed
• 1/2 cup fresh parsley, chopped
• 1 lb cooked shrimp, shelled, tails off (add this to make the chowder over the top, but it's optional)

Recipe

• 1 steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• 2 chop the clams.
• 3 in a large pot, cook the bacon over medium/high heat until slightly crisp.
• 4 add the onions and cook, stirring until transparent.
• 5 add the garlic, pepper, carrot and celery and cook for about a minute or two.
• 6 add the clams, tomatoes, clam liquid, chicken broth, italian seasoning, and ground pepper.
• 7 bring to a boil and add potatoes.
• 8 simmer 30 minutes or until potatoes are tender.
• 9 season with salt, pepper and hot sauce for a little heat, if desired.
• 10 add chopped parsley.
• 11 add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• 12 you should only warm the shrimp over for best results.