Manhattan Clam Chowder

Ingredients

• 4 slices bacon (, cut into 1/4-inch pieces)
• 1 medium onion (, minced)
• 3 cloves garlic (, minced)
• 2 stalks celery (, diced)
• 1 large carrot (, diced)
• 1 teaspoon Old Bay seasoning
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon dried oregano leaves ( or thyme)
• 2 medium potatoes (, peeled and diced)
• 1/2 cup water
• 1/2 cup dry white wine
• 8 ounces bottled clam juice
• 10 oz canned whole clams (, drained but save the juices)
• 14.5 ounces diced tomatoes ((about 2 cups))
• 1/4 teaspoon fresh cracked black pepper
• 1 teaspoon Kosher salt (, or to taste)
• Minced parsley for garnish ((optional))

Instructions

1. 1

   Heat a saucepan over medium-high heat. Once hot, cook the bacon until the fat releases and the bacon becomes crisp. Stir in the onions, garlic, celery and carrot and cook for 2-3 minutes, or until the onion becomes soft and garlic becomes fragrant, but not burnt.

2. 2

   Stir in the Old Bay Seasoning, Worcestershire sauce, oregano, potatoes, water, white wine, bottle of clam juice, juice from the can of clams (but not the clams yet), diced tomatoes, salt and pepper.

3. 3

   Bring the chowder to a boil, then immediately reduce heat to low. Simmer chowder on low heat for about 15-20 minutes, or until the potatoes are tender.

4. 4

   Now add the clams to the chowder. Carefully mash a few of the potatoes in the pot to create a slightly thicker, chowder consistency to the soup.

5. 5

   Simmer for about 10 more minutes. If needed, skim off any excess oil on top of soup that was released from the bacon.

6. 6

   Serve with your favorite bread or for gluten free, serve with gluten free crackers/bread.