Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.
If there’s one thing to love about fall, it’s that soup and clams are both in season!
I’m combining both in this belly-warming, red base Manhattan-style Clam Chowder that will transport your taste buds to the East Coast.
- 6 strips of bacon, chopped
- 1 yellow onion, peeled and small diced
- 4 stalks of celery, small diced
- 4 carrots, peeled and small diced
- 3 cloves of garlic, finely minced
- 4-5 Yukon potatoes, large diced
- 3 cups clam juice
- 4 cups chicken stock
- 28 oz. can crushed tomatoes
- ¼ cup fresh parsley, chopped
- 2 Tbsp. fresh thyme, chopped
- 2 cups of chopped clams
- 18-24 fresh clams
- Add the bacon to a large pot over medium heat. Cook until crisp and the fat is rendered. Remove the crispy bacon and set aside.
- Add the onions, celery, carrots and garlic to the pot. Cook over medium heat and sweat for 6-8 minutes or until the vegetables are tender.
- Add the potatoes, clam juice, chicken stock and crushed tomatoes and cook over medium-high heat or until the potatoes are tender.
- Finish by adding the parsley, thyme, chopped clams, salt and pepper and keep warm.
- Add the fresh clams to a medium-size pot of boiling water and cook for 5-6 minutes or until the clams open up.
- Strain the clams and add them to the pot of soup.
- Stir in and serve.