Grandma’s Manhattan Clam Chowder
Ingredients
- 4 slices bacon diced
- 1 large onion about 2 cups, diced
- 2 stalks celery about 2 cups, diced
- 3 carrots about 2 cups, diced
- 2 medium zucchini 2 cups, diced
- 2 medium potatoes 2 cups, diced
- 28 ounce crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 3 8-ounce bottles clam juice
- 2 tablespoons fresh thyme leaves
- 1 pound clam meat drained
- to taste kosher salt
- to taste pepper
Instructions
- Place a stock pot over medium heat. Once hot, add the bacon and cook until crispy. Transfer to a plate and set aside, leaving the bacon fat in the pot.
- Add diced onion, celery, and carrots to the pot. Saute for about 6 to 8 minutes or until softened and onions are translucent.
- Add diced zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, and thyme leaves into the pot. Mix, then let it come to a simmer for about 20 minutes.
- Add the clam meat and cook until heated through.
- Season with salt and pepper to taste.
