Manhattan Clam Chowder

This is the red version of Clam Chowder and I LOVE this soup!  I know most of you prefer the white – New England – Chowder but this is so much better for you!  No cream!  (I do make a pretty awesome white also – maybe I’ll post that one another day!)


4 slices of bacon (I usually use thick cut) – cut into 1/2 inch pieces

1 medium onion – chopped

3 large carrots – sliced

3 stalks celery – sliced

1 bay leaf

1 teas red pepper flakes, crushed

1 teas tarragon

1 large can (28oz) can diced tomato

3 large potatoes – peeled and cubed

3 8oz can/jar clam juice

1 51oz can chopped clams (I get in Sams)

Fresh parsley – chopped (or TBSP dry)

In large Dutch oven size pot, cook bacon over medium heat until fat is rendered.  Add onion and sauté just until just starting to get soft.  Add carrots and celery and stir to coat.  Add bay leaf, red pepper flakes and tarragon.  Cook veggies and seasonings until tender.  Add tomatoes and clam juice.  Bring to simmer.  Add potatoes and simmer until just tender, 15 to 20 mins depending how big chunks are.   Add parsley and clams and simmer until hot – 10 mins or so. Serve piping hot with oyster crackers.