It's Oh So Cold in New Jersey ~ Manhattan Clam Chowder

Well, it looks like the cold weather has finally hit the northeast. I woke up this morning to a very cold 24 degrees. All I wanted to do was get warm…start my pellet stove...make a cup of hot tea…and wrap myself up in my blanket! Ok, I know, I'm a woose. I'm just not a person who likes the cold. I'm very comfortable on 95 degree, hot humid, days. Yes, I even like the humidity! So I thought I'd plan a dinner that would warm us up. A nice big pot of soup would be nice.  As I looked through my pantry to see what I had, I found a large can of clams. Perfect! A pot of Manhattan Clam Chowder. Yum! Lucky for me I had every thing else I needed to start my soup.  Celery, carrots, potatoes, onions, canned tomatoes and of course, the clams. I do my prep in a food processor. Chop the celery, onions, potatoes, and carrots, one at a time. Drain the clam juice into a measuring cup, and add enough water to make 5 cups. I usually double this recipe.  I always serve this with a nice loaf of crusty bread. Enjoy!

This is a doubled recipe.

Manhattan Clam Chowder

Ingredients:

3 slices of bacon, finely diced

1 cup finely diced celery

1 cup chopped onion

3- 71/2 oz cans minced clams

1- 1 lb can of crushed tomatoes

2 cups diced potatoes

2 cups finely diced carrots

1/4 to 1/2 cup red wine ( I save my left over wine for cooking)

1 1/2 teaspoons salt

1/2  teaspoon thyme

pepper to taste

Partially cook bacon. Add celery and onion and cook till tender but not brown. Drain clams, reserving juice. Add enough water to the juice to make 5 cups; add to bacon mixture. Simmer for about 10 minutes. Then add tomatoes, potatoes, carrots, and seasonings. Cover and simmer about 35 minutes.
At this point you can add the wine. Simmer another 5 minutes. Add the clams and heat through.
Makes 6 to 8 servings.

 Dinner anyone?