Manhattan Clam Chowder

Here's one last wintery recipe before we totally jump into spring and summer. Although, this is kind of a good transition recipe. It's a soup, but it's seafood soup which is pretty summery to me. I'm a huge fan of clam chowders, especially the non-cream based ones. This version of a Manhattan Clam Chowder stays pretty true to a traditional one, but I've added some diced shrimp to give it a little extra bulk. 

Hope you guys enjoy this one!

Manhattan Clam Chowder
makes 1 pot soup


4 slices thick cut bacon (diced)
3 carrots (diced)
3 - 4 stalks celery (diced)
1 yellow onion (diced)
5 cloves garlic (minced)
1 tsp dried oregano
3 bay leaves
1 tsp crushed red pepper flakes
3/4 cup dry white wine
3 (8-ounce) bottles clam juice
1 cup water
1 1/2 cups Yukon Gold potatoes (diced)
1 28 oz. can fire roasted tomatoes
3 (6½-ounce) cans chopped clams
1/2 lb peeled and deveined shrimp (rough chop)
salt and pepper

Get that bacon going first. Heat a soup pot or Dutch oven over medium heat. Add bacon and cook for about 5 minutes. Add carrots, celery, onion, garlic, oregano, bay leaf, crushed red pepper flakes, salt and pepper. Note: All your veggies should be cut to similar sizes so they cook evenly.

Deglaze the pan with white wine. Let simmer for 3-4 minutes. Next, add the clam juice and water. Bring to a boil. Add the potatoes once boiling. Add some salt and pepper. Cover and let let simmer for 10 minutes. 

Add the fire roasted tomatoes and bring back to a simmer. Add a pinch of salt. Let simmer for about 10 minutes.

Next, add in the clams and chopped shrimp, and make sure the heat is on low. Only cook for another 5 minutes in order to cook through. 

Remove bay leaves and serve immediately.