Manhattan Clam Chowder

🛒 Ingredients

• Chopped Clams (canned, drained, with juice) 50 g · 60 kcal
• Bacon (cooked, crumbled) 10 g · 50 kcal
• Potatoes (diced) 60 g · 46 kcal
• Canned Diced Tomatoes (undrained) 90 g · 18 kcal
• Clam Juice (bottled) 40 g · 4 kcal
• Onion (diced) 30 g · 12 kcal
• Carrots (diced) 25 g · 10 kcal
• Celery (diced) 20 g · 3 kcal
• Garlic (minced) 5 g · 8 kcal
• Water 16 g · 0 kcal
• Dried Thyme 0 g · 0 kcal
• Bay Leaf 0 g · 0 kcal
• Fresh Parsley (for garnish) 3 g · 0 kcal

👨‍🍳 Instructions

1. Dice the bacon and cook in a large pot or Dutch oven over medium heat until crispy; remove bacon bits and set aside, leaving rendered fat in the pot.
2. Add diced onions, carrots, and celery to the pot with the bacon fat; sauté for about 5-7 minutes until vegetables soften.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add diced potatoes, canned diced tomatoes (undrained), clam juice, water, dried thyme, and bay leaf to the pot; bring to a boil, then reduce heat and simmer for 20-30 minutes.
5. Simmer until potatoes are tender and flavors have melded; remove the bay leaf.
6. Stir in the reserved chopped clams and cooked bacon bits; heat through for 2-3 minutes.
7. Season with salt and black pepper to taste; garnish with fresh parsley before serving.