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Ingredients
 1 pint shucked clams or two 6 ½ oz. cans minced clams
 4 slices bacon
 1 cup chopped onion
 1 cup chopped celery
 ½ cup chopped green sweet pepper
 ½ cup chopped red sweet pepper
 ¼ cup chopped carrots
 2 tbsp chopped shallots
 1 14 ½ oz. can tomatoes, cut up
 2 cups finely chopped peeled potatoes
 1 chicken broth
 ½ tsp dried basil, crushed
 ⅛—¼ tsp ground red pepper
  tsp ground black pepper
 2 tbsp snipped parsley
Directions
1

Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-½ cups. Set aside.

2

In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.

3

Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.

4

Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley.

About Manhattan Clam Chowder

A delicious Saturday evening meal for any time of year, this Manhattan version of clam chowder features tomatoes instead of milk. Pair with a crusty chunk of bread and a pint of pale ale or glass of white wine. Makes 4 main-dish or 6 to 8 side-dish servings

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Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
  • Make sure oranges are free of soft spots and too many blemishes
  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

 1 pint shucked clams or two 6 ½ oz. cans minced clams
 4 slices bacon
 1 cup chopped onion
 1 cup chopped celery
 ½ cup chopped green sweet pepper
 ½ cup chopped red sweet pepper
 ¼ cup chopped carrots
 2 tbsp chopped shallots
 1 14 ½ oz. can tomatoes, cut up
 2 cups finely chopped peeled potatoes
 1 chicken broth
 ½ tsp dried basil, crushed
 ⅛—¼ tsp ground red pepper
  tsp ground black pepper
 2 tbsp snipped parsley

Directions

1

Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-½ cups. Set aside.

2

In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.

3

Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.

4

Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley.

Manhattan Clam Chowder
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