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Easy Manhattan-Style Clam Chowder

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    Source: www.mixingbowl.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 ounce(s) Canadian bacon, diced 1 large Spanish onion, chopped 1 stalk(s) celery, thinly sliced 1 can(s) (10 ounces) clam juice 1 can(s) (15 ounces) whole tomatoes, chopped 2 medium red potatoes, chopped 2 bay leaves 1/4 teaspoon(s) lemon pepper 1 can(s) (6 ounces) minced clams with juice Salt and pepper to taste 1/4 cup(s) chopped fresh parsley for

    Instructions Jump to Ingredients ↑

    1. Sauté the bacon in a 6-quart pot until lightly browned. Add the onion and celery and sauté until the onion is transparent, about 3 minutes.

    2. Stir in the clam juice, tomatoes, potatoes, bay leaves, and lemon pepper. Cover the pot and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, 12 to 15 minutes.

    3. Stir in the clams and simmer the soup for 5 minutes more. Taste and season with salt and pepper if needed. Discard the bay leaves. Top each serving with the parsley.

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