Manhattan vogue chowder is tomato based mostly and far lighter than the initial version. Of course, if you are looking for the cream-based mostly soup we've got that too.
- YIELDS: 4 SERVINGS
- PREP TIME: 0 HOURS 15 minutes
- COOK TIME: 0 HOURS 40 minutes
- TOTAL TIME: 0 HOURS 55 minutes
INGREDIENTS
- 4 strips bacon
- 1 large onion, diced
- 1 stalk celery, chopped
- 1 large carrot, chopped
- 2 cloves garlic, minced
- 1 (8-oz.) jar clam juice
- 1 (28-oz.) can crushed tomatoes
- 2 large Yukon Gold potatoes, cubed
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 1 (10-oz.) can clams
- 1/3 c. heavy cream
- Freshly chopped parsley, for garnish
DIRECTIONS
- In a giant pot over medium heat, cook bacon. take away from pan and drain on a towel lined plate. To the constant pot, add onion, celery, and carrot. Cook till soft, 5 minutes, then add garlic and cook till sweet-scented, one minute additional.
- Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. wake up a boil then cut back heat and let simmer, covered, till potatoes area unit tender, 15 minutes.
- Chop bacon. Add bacon, clams, and cream to pot and simmer, uncovered, ten minutes additional.
- Garnish with parsley to serve.
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