Manhattan Clam Chowder

Recipe Credit: https://www.allrecipes.com/recipe/285559/chef-johns-manhattan-clam-chowder/

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Yield: 6 servings
Prep Time: 35 min
Cook Time: 1 hour
Inactive: 1 hr 35 min

Ingredients

2 (10 oz) cans whole baby clams
2 (6.5 oz) cans chopped clams, undrained
4 strips thick-cut bacon, in ½ inch pieces
1 C diced yellow onion
3 cloves garlic, minced
Kosher salt to taste
2 Tbsp tomato paste
2 Tbsp all-purpose flour
1 C bottled clam juice
2 C chicken broth
2 medium carrots,
2 ribs celery, in ½ inch pieces
½ C diced Italian tomatoes
freshly ground black pepper to taste
3 pinches cayenne pepper
3 C peeled, diced Yukon Gold potatoes
2 tsp minced fresh tarragon
2 Tbsp chopped fresh Italian parsley

Instructions

1. Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

Nutrition (per serving)

Calories	Fat	Carbs	Protein
375	6g	32g	46g