Fresh Manhattan Clam Chowder soups POINTS® Value: 2 Servings: 8 Preparation Time: 30 min Cooking Time: 73 min Level of Difficulty: Moderate We love chowders on cold fall days. Lean turkey bacon gives this version a nice smoky flavor. Ingredients 5 slice uncooked turkey bacon 2 tsp olive oil 1 large onion(s), diced into 1/2-inch pieces 2 large carrot(s), diced into 1/2-inch pieces 4 medium stalk celery, diced into 1/2-inch pieces 1/2 pound potato(es), diced into 1/2-inch pieces 4 cup canned clam juice, or bottled clam juice 32 oz canned crushed tomatoes in tomato puree, plum-variety 1 1/2 Tbsp thyme, fresh, leaves (or less to taste) 1 piece bay leaf 1/2 tsp table salt 1/2 tsp black pepper 3 pound clams with shell, little neck-variety, shells scrubbed* 1/4 cup parsley, fresh, minced (or less to taste) Instructions In a large heavy pot, sauté bacon over medium-high heat until crispy, about 5 to 6 minutes; remove bacon, crumble it and set aside. In the same pot, heat olive oil over medium heat for about 1 minute. Add onions, carrots, celery and potatoes; stir vegetables, scraping bacon drippings from bottom of pot with a wooden spoon, to mix and coat. Cook, stirring occasionally, until onions wilt, about 10 to 15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt and pepper. Bring to a boil for about 1 minute and then reduce heat to medium-low; simmer, uncovered, until potatoes are tender, about 50 minutes. Add clams to soup, cover and increase heat to high. Boil soup just until clams open, about 6 to 8 minutes. Remove clams from shells, discard shells and place clams back in soup. Toss in parsley, crumbled bacon and serve. Yields about 1 cup per serving. Notes *You can also use canned clams if you prefer. You can change the flavor of this soup by adding different herbs like chives, lemon thyme, oregano or cilantro. And throw in additional healthy ingredients such as string beans, celery root or fava beans (could affect POINTS values).
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