Chunky Manhattan Clam Chowder

• Gluten free

• Meat

  • 5 slices Bacon, thick cut

• Seafood

  • 5 4 ounce cans Baby clams
  • 1 8 ounces cup Clam, juice

• Produce

  • 2 Bay leaves
  • 3 Carrots, large
  • 3 Celery stalks
  • 2 cups Corn, frozen
  • 4 Garlic cloves, large
  • 1 lb Golden potatoes
  • 1/4 cup Parsley, fresh
  • 1 Red bell pepper, small
  • 1 28 ounce can Tomatoes
  • 1 Yellow onion, large

• Condiments

  • 1 Hot sauce

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Celery salt
  • 1 tsp Italian seasoning
  • 1/4 tsp Red pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on bakerbynature.com

Ingredients

• 5 slices thick cut bacon
• 1 Tbsp olive oil
• 1 large yellow onion, diced
• 1/4 teaspoon crushed red pepper
• 3 large carrots, peeled and sliced into rounds
• 3 celery stalks, chopped
• 1 small red bell pepper, seeds and membrane removed, diced
• 4 large garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/4 teaspoon celery salt
• 2 bay leaves
• (1) 28 ounce can crushed tomatoes
• (5) 4 ounce cans of baby clams, juice reserved
• 8 ounces cup clam juice
• 1 pound golden potatoes, cut into bite-sized chunks
• 2 cups frozen corn
• 1 teaspoon salt (to start)
• 1/2 teaspoon black pepper (to start)
• 1/4 cup fresh parsley, chopped
• Hot sauce, for serving

Directions

• Place a large soup pot or dutch oven over medium-low heat. Add the bacon slices and slowly cook them until the bacon is brown and crispy. Transfer the bacon to a cutting board, quickly chop it up; set aside.
• Increase the heat to medium and add the olive oil and onion to the pan; sauté for 6-8 minutes, stirring occasionally, or until the onion is soft and translucent. Add in the crushed red pepper, carrots, celery and red bell pepper and cook for another 4-5 minutes. Return chopped bacon to the pot; stir well to combine. Lastly add in the garlic and cook for just another minute or so.
• Stir in the Italian seasoning, celery salt, bay leaves, crushed tomatoes, ALL reserved clam juice, potatoes, salt, and pepper; stir well to combine all of the ingredients.
• Allow soup to come to a rolling boil, then reduce heat and simmer, partially covered, for 35-45 minutes, or until the potatoes are soft and cooked though.
• Once the potatoes are tender, stir in the canned clams and corn; simmer for 5 more minutes. Add salt and pepper to taste, top with freshly chopped parsley, and serve with hot sauce and/or lemons.