Smoky Weekend Soup

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

1. 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.
2. Add potatoes, tomatoes, broth and parsley. Bring to boil. Reduce heat and simmer until potato is tender, about 20 minutes.
3. Stir in clams and their liquid. Cook until warmed through. Season with salt and pepper. Enjoy!

Serves 4