Dreaming of, Manhattan Clam Chowder!

Dreaming of Manhattan Clam Chowder, full of vegetables, a delicious flavor and easily made from your own well stocked pantry. You are going to want to make this chowder!

I really had no choice. 

I had to change the name of this delicious chowder. to Dreaming of Manhattan, Clam Chowder. Why? Because there are so many places on the East Coast I hope to travel to and become a tourist while there, and Manhattan is on my list! I have been making this chowder for years, it is one of the many of the delicious soups that we enjoy. It is completely adaptable to use what you have in your pantry. You can of course up the ham or the clams, use more bacon or none at all. But as written it is quite lovely. Filling enough for dinner yet not to heavy to have for lunch. But soup tends to be that way, I sometimes think the only difference in a bowl of soup for dinner vs a bowl of soup for lunch, is the size of the bowl. 

With so many vegetables, there isn't much else needed for dinner...

A soup or chowder as this was called in the cookbook is so full of good for you vegetables, that not much else is needed to round out the meal. I like to serve it with a hot bread, and while they are miles apart in where they were created, this chowder goes excellent with cornbread. Often that is what we serve with our bowls of Dreaming of Manhattan Clam Chowder! And I might point out that any time my hubby has a say in it, we always serve it with cornbread! Again, I usually offer fresh fruit for dessert. And no one leaves the table Hungary. But to be fair a slice of pie, would also be the perfect way to end any supper...including this one. 

Cook a pot of soup and/or beans weekly!

Has become our new kitchen routine. Both are very good for us, there is no doubt about it, but also the family food budget. I have found for me, a soup night is refreshing. And something I look forward to. But it is important to make a soup with the same amount of quality and care that a meat and potatoes meal would get. Soup while still a frugal meal, is not where you skimp on effort or ingredients. Because without a solid flavor base to enjoy, no one will look forward to soup night, not even the biggest soup fan. I think you will enjoy this one, I hope you give it a try. 

Ingredients needed for this recipe:

• canned clams
• clam juice 
• canned tomatoes
• potatoes
• celery 
• carrots
• onion
• garlic
• bacon or ham
• salt and freshly ground pepper
• thyme

You will also need the following;

• cutting board
• kitchen knife
• vegetable peeler
• large flat bottom pot with lid
• kitchen spoon

Now we are ready to begin!

Dreaming of Manhattan, Clam Chowder

Inspired by: What to Cook, when you think there is nothing in the house to eat!

4 - 6 slices bacon OR 4 to 6 oz. lean ham

avocado oil

3 large carrots

3 ribs of celery

1 medium onion

4 to 6 new potatoes 

2 14 oz. cans of diced organic tomatoes do not drain

1 c clam juice OR 1/2 c water and 1/2 c dry white wine OR 1 c chicken broth or stock

1/2 t dried thyme

2 cloves garlic 

salt to taste 

fresh ground pepper to taste

4 - 6 oz. cans chopped clams, do not drain

Wash the celery and carrots and potatoes. Peel the carrots if desired. Cut into slices or cubes, the choice is yours. Peel the potatoes if desired. Cut into 1 inch cubes. Slice the celery. And mince the garlic, setting all vegetables once prepared, aside. 

If using bacon: In a large flat bottom, pan fry the bacon until golden brown, remove bacon and set aside to drain. Discard half of the bacon fat. 

To the remaining fat in the pan, add the diced celery, onion and garlic. Mix well and continue to cook for 2 or 3 minutes. A little golden color is good, but do not brown. 

If using ham: Mince the ham in large-ish pieces. In a large flat bottom pan, add the oil and heat, lower the burner to medium and add the celery, onion and garlic. Mix well and continue to cook for 2 or 3 minutes. a little golden color is good, but do not brown.  

To the sautéed vegetables, add all remaining ingredients, except the bacon (if using bacon). To be honest, it is not a beautiful soup at this stage, but keep cooking, it turns our quite beautiful. 

Bring to a boil, cover and reduce heat. Simmer 25 minutes. Test the vegetables, they should be cooked, but not mushy. Stir in the reserved bacon, if using. Serve. 

Storage options for Dreaming of Manhattan Clam Chowder. Store covered in the refrigerator for up to three days. You may freeze for longer storage, but you may notice some small texture changes in the vegetables, once thawed. Thaw in the refrigerator.  

UPDATE:  For your convenience, a "copy and paste" version of Dreaming of Manhattan Clam Chowder has been included below. 

You may also enjoy: 

Alabama Style Split Pea Soup. 

#wholefoodingredients

#scratchmadefoodforyourfamily

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Printable "copy and paste" version:

Dreaming of Manhattan, Clam Chowder

Inspired by: What to Cook, when you think there is nothing in the house to eat!

4 - 6 slices bacon OR 4 to 6 oz. lean ham

avocado oil

3 large carrots

3 ribs of celery

1 medium onion

4 to 6 new potatoes 

2 14 oz. cans of diced organic tomatoes do not drain

1 c clam juice OR 1/2 c water and 1/2 c dry white wine OR 1 c chicken broth or stock

1/2 t dried thyme

2 cloves garlic 

salt to taste 

fresh ground pepper to taste

4 - 6 oz. cans chopped clams, do not drain

Wash the celery and carrots and potatoes. Peel the carrots if desired. Cut into slices or cubes, the choice is yours. Peel the potatoes if desired. Cut into 1 inch cubes. Slice the celery. And mince the garlic, setting all vegetables once prepared, aside. 

If using bacon: In a large flat bottom, pan fry the bacon until golden brown, remove bacon and set aside to drain. Discard half of the bacon fat. 

To the remaining fat in the pan, add the diced celery, onion and garlic. Mix well and continue to cook for 2 or 3 minutes. A little golden color is good, but do not brown. 

If using ham: Mince the ham in large-ish pieces. In a large flat bottom pan, add the oil and heat, lower the burner to medium and add the celery, onion and garlic. Mix well and continue to cook for 2 or 3 minutes. a little golden color is good, but do not brown.  

To the sautéed vegetables, add all remaining ingredients, except the bacon (if using bacon). 

Bring to a boil, cover and reduce heat. Simmer 25 minutes. Test the vegetables, they should be cooked, but not mushy. Stir in the reserved bacon, if using. Serve. 

Storage options for Dreaming of Manhattan Clam Chowder. Store covered in the refrigerator for up to three days. You may freeze for longer storage, but you may notice some small texture changes in the vegetables, once thawed. Thaw in the refrigerator.