Matt Dean Pettit’s Muir Glen Crushed Tomatoes with Basil Slow Cooker Manhattan Clam Chowder
- 4 Servings
What makes a clam chowder, a Manhattan one? Well, that’s simple with 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!
Ingredient List
- 1 lb (450 g) smoked bacon, cubed in ½” pieces
- ½ cup (125 ml) diced celery
- ½ cup (125 ml) diced white onion
- ½ cup (125 ml) diced carrots
- Kosher salt and black pepper, to taste
- 1 Can Muir Glen Crushed Tomatoes With Basil
- 1 tbsp (15 ml) cornstarch
- 2 cups (500 ml) finely diced Yukon Gold potatoes
- 1 cup (250 ml) fresh clam meat
- 1 cup (250 ml) 35% heavy cream
- Fresh thyme to garnish
Preparation
- In a large pot, cook the bacon over medium heat for approximately 3-5 minutes or until it starts to brown.
- Add the celery, onion and carrot. Cook for approximately 3-5 minutes or until the onion begins to turn translucent.
- 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.
- Add the cornstarch and 4 cups (1 L) of cold water to the soup, and bring the mixture back to a medium boil.
- Add the potatoes, and allow the chowder to simmer for approximately 15-20 minutes.
- Finally, add the fresh clam meat. Check the seasoning and add more salt and pepper if desired.
- 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
- Ladle into bowls, garnish with a heavy cream swirl, crushed soda cracked and fresh thyme
