Matt Dean Pettit’s Muir Glen Crushed Tomatoes with Basil Slow Cooker Manhattan Clam Chowder

Matt Dean Pettit’s Muir Glen Crushed Tomatoes with Basil Slow Cooker Manhattan Clam Chowder

What makes a clam chowder, a Manhattan one?
Well that’s simple by the addition of tasty tomatoes! Muir Glen Crushed Tomatoes With Basil make for an amazing complement to this chowder recipe. Give it a try on the next cold day! 

Ingredients

Serves 4-6

  1. 1 lb (450 g) smoked bacon, cubed in ½” pieces
  2. ½ cup (125 ml) diced celery
  3. ½ cup (125 ml) diced white onion
  4. ½ cup (125 ml) diced carrots
  5. Kosher salt and black pepper, to taste
  6. 1 Can Muir Glen Crushed Tomatoes With Basil
  7. 1 tbsp (15 ml) cornstarch
  8. 2 cups (500 ml) finely diced Yukon Gold potatoes
  9. 1 cup (250 ml) fresh clam meat
  10. 1 cup (250 ml) 35% heavy cream
  11. Fresh thyme to garnish

Directions


1. In a large pot, cook the bacon over medium heat for approximately 3-5 minutes or until it starts to brown. 
2. Add the celery, onion and carrot.  Cook for approximately 3-5 minutes or until the onion begins to turn translucent.
3. Add salt and pepper to taste and Muir Glen Crushed Tomatoes With Basil. Bring the mixture to a boil, and then reduce the heat to medium. 
4. Add the cornstarch and 4 cups (1 L) of cold water to the soup, and bring the mixture back to a medium boil. 
5. Add the potatoes, and allow the chowder to simmer for approximately 15-20 minutes. 
6. Finally, add the fresh clam meat. Check the seasoning and add more salt and pepper if desired.
7. Transfer the chowder to a slow cooker, and cook on low for approximately 3-5 hours. The chowder will only get better as it cooks down and the flavours really work together. 
8. Ladle into bowls, garnish with a heavy cream swirl, crushed soda cracked and fresh thyme