This winter has been weirdly mild. Not that I'm complaining. I wish winter could be like this here every year. As a lodge-lounging enthusiast, I'm not sad at all about our snowless slopes. Still, there have been a few cold days this week, and cold days make me want to eat soup (and cookies and hot chocolate). Because we're still in the wake of New Year's resolutions and because I'm starting to get a little nervous about the weight I'm going to have to lose after Baby Boy is born, I opted for a calorie-friendly Manhattan Clam Chowder instead of the decadent and delicious New England variety.
Here is the recipe I used. We like this soup with a little extra bite, so I add more Frank's than the recipe calls for, and Nick adds even more to his bowl. Feel free to adjust the spices to fit your own taste.
Manhattan Clam Chowder 2 green and 1 red bell peppers, diced
5 stalks of celery, diced
1 large onion, dice
4 carrots, peeled and diced
2 potatoes, peeled and diced
8 cups chicken broth
4 slices of bacon, chopped (I use Jenny-O thick cut uncured turkey bacon)
1 tbsp Old Bay seasoning
1 bottle clam juice
1 bay leaf
2 tsp Frank's hot sauce
2 tbsp lemon juice
6 cans clams (four drained, two with juice)
Directions:
Dice all vegetables and cut bacon. Put a large pot over medium-high heat. When pan is hot, add bacon. Cook until fat is translucent or, if using turkey, bacon is slightly golden-brown. Add celery, onion, and carrots. Cook until onion is translucent. Add remaining vegetables, broth, clam juice, Old Bay, and bay leaf. Cover and cook until potatoes are soft. Add lemon juice, Frank's sauce, and clams. Add salt and pepper to taste.
