To create this delectable Manhattan Clam Chowder, gather bacon, celery, onion, green bell pepper, potatoes, diced tomatoes, clam juice, chicken broth, dried thyme.
Start by cooking chopped bacon in a Dutch oven over medium heat until it turns crispy. Remove the bacon using a slotted spoon .
In the same pot with bacon grease, add diced onion, celery, green bell pepper, and minced garlic. Stir well and cook until the vegetables soften.
Add diced tomatoes with juice, clam juice, and chicken broth to the pot. Introduce diced potatoes, dried thyme, bay leaf, salt, and pepper.
Continue cooking until the potatoes are tender, approximately twenty minutes. Remove the bay leaf and add chopped clams and the cooked bacon to the pot.
The Manhattan Clam Chowder is now a hearty soup loaded with flavorful ingredients. Ensure all components are heated through, and the chowder is ready to serve.
Ladle the Manhattan Clam Chowder into bowls and serve it with oyster crackers.