Manhattan Clam Chowder Recipe
Cook Time: 25 Minutes
Phase: Phase 2
1 medium Zucchini
2 tbsp PARSLEY Adams Extract Co.
14 1/2 oz Tomato Puree (with Salt Added, Canned)
14 1/2 oz Bouillon Vegetable Broth
1 tsp GARLIC Iberia Foods Corporation
0 1/2 medium (2-1/2" dia) Onions
4 thin slice (yield after cooking) BACON Smithfield Farmland Corp.
0 1/2 tsp, leaves Thyme (Dried)
2 stalk, medium (7-1/2" - 8" long) CELERY Ahold Usa, Inc.
12 2/2 oz Clams (Mixed Species, Drained Solids, Canned)
16 tbsp All Natural Clam Juice
- In a large soup pot over medium heat, cook bacon until fat is released. Meanwhile, dice the onion and celery and mince the garlic and thyme (if using fresh thyme add an additional 1 teaspoon). Add these to the bacon in the pan and cook 8 minutes, stirring occasionally, until vegetables are softened.
- Stir in tomatoes, zucchini, broth and clam juice. Cook 10 minutes, until zucchini is tender. Add clams with their juice. Cook 1 minute, to heat through.
- Season to taste with salt and pepper. Sprinkle with parsley before serving.
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.