Great day for Manhattan Clam Chowder
I was out of bacon, so I tried the Skillet Original Bacon Spread. Awesome! Added a very rich smoky flavour – try it! Click the link to find out where you can get it in your area.
Manhattan Clam Chowder
6 strips bacon, cut into 1 inch pieces (or 1 Tbsp Skillet Original Bacon Spread)
3 Tbsp olive oil
6 cloves garlic, chopped
1 onion, chopped
2 stalks celery, chopped
2 potatoes, peeled and chopped
1 540mL can stewed tomatoes, chopped
2 cans (284 mL each) chicken broth
1 Tbsp dried parsley
2 5 oz (142 g) cans baby clams, packed in water
Salt and pepper to taste
- In a large saucepan over medium heat, cook bacon, about 6 minutes. Discard fat. Add olive oil and garlic and cook, stirring, for 2 minutes. Add onion and celery and cook until softened, about 6 minutes.
- Add potatoes, tomatoes, broth and parsley. Bring to boil. Reduce heat and simmer until potato is tender, about 20 minutes.
- Stir in clams and their liquid. Cook until warmed through. Season with salt and pepper. Enjoy!