If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Growing up in Rhode Island, we ate a red clear chowder -- Salt Pork, Onion, Clams, Tomato juice. This recipe has just grown over time almost to a Manhattan style or a stew, not technically a chowder. Don't forget to drain off as much of the bacon fat as possible - you'll thank me. —healeri
Makes 6 qts
- 1/4 pound frozen bacon, chopped fine
- 2 large yellow onions, chopped
- 6 stalks celery, diced
- 28 ounces can crushed tomatoes
- 42 ounces water (1 1/2 tomato cans)
- 10 7 oz cans clams, drained, liquid reserved
- 1 tablespoon salt
- 2 teaspoons dried thyme or 2 Tbsp fresh
- 3 bay leafs
- 10-12 boiling potatoes, peeled and medium diced
- 1 loaf crispy garlic bread
- In a large covered stockpot (at least 8 qt.), brown the bacon until crisp. Remove all but 2 tsp bacon fat. Remove the bacon bits from the pot and drain them on paper towels.
- Add the onions and celery to the pot and cook them, stirring occasionally, until wilted.
- Add the crushed tomatoes, water, thyme, salt, bay leaf and the juices from the clams. Bring to a boil.
- Add the potatoes. When the pot returns to a boil, reduce the heat to medium low and cook, partially covered, until the potatoes are just fork tender.
- Add the clams and heat them through.
- Take a small piece of garlic bread and put in the bottom of a soup bowl followed by a serving of chowder. Sprinkle bacon bits on top.