Author Notes
A kicked up version of the classic Manhatten style chowder. —Giggles
Ingredients
-
4
slices of bacon, diced
-
2
ribs of celery, diced
-
1
large onion, diced
-
2
medium carrots, diced
-
2
cans (14.5 oz.) diced tomatoes
-
1
can (12 oz) spicy V8 juice
-
2
medium potatoes, peeled and diced
-
1/2 tablespoon
fresh thyme
-
4 teaspoons
Old Bay Seasoning
-
1
bottle (8 oz) clam juice
-
2 pounds
mussels, in shell scrubbed clean
-
12 ounces
bay scallops (frozen or shelled)
-
8 ounces
medium to large shrimp, cleaned and shelled
-
Salt and Pepper to taste
Directions
-
In a large dutch oven over medium high heat, cook bacon. When bacon is browned but not overly crisp. Spoon off all the fat except 1 tablespoon.
-
Turn heat down to medium, add onion, celery, carrots and garlic. Cook until softened, stirring occasionaly, about 10 minutes.
-
Add diced tomatoes, spicy V8 and clam juice. Bring to a boil.
-
Add potatoes, thyme and Old Bay Seasoning, cook until potatoes are tender but not falling apart, 15 to 20 minutes.
-
Add seafood, cover and cook until seafood is done (mussel shells should open, shrimp and scallops should no longer be translucent).
-
Salt and pepper to taste. Serve immediately.
See what other Food52ers are saying.