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Manhattan Clam Chowder Whole30 Paleo Primal Gourmet
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Kicked-Up Manhattan Clam Chowder with Cholula

This Kicked-Up Manhattan Clam Chowder with Cholula Original Hot Sauce™ is super easy, comforting, and gets cooked in a single pot. 
Course: Soup
Cuisine: American
Keyword: manhattan clam chowder, whole30

Ingredients

  • 3 strips bacon
  • 1 large white onion - diced
  • 2 large carrots - diced
  • 2 stalks celery - chopped
  • 1 green bell pepper - diced
  • 4 yellow potatoes – peeled cubed
  • 4 cloves garlic
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 10oz jar clam juice plus 4 jars water
  • 2 5oz cans clams – with brine
  • 1 28oz can chopped tomatoes – with juice
  • 1/3 bottle Cholula Original Hot Sauce™ - plus extra for serving
  • 1 6oz can tomato paste
  • fresh parsley – finely chopped
  • Kosher salt and freshly-cracked black pepper

Instructions

  • Add bacon to a large Dutch oven or stockpot. Place over medium heat and cook until bacon is crispy. Add onions, carrot, celery, and green pepper. Season with a pinch of salt and sweat vegetables until softened.
  • Add garlic and cook 60 seconds. Add tomato paste, stir everything to combine and cook 1-2 minutes. Add clam juice, water, clam brine, tomatoes, potatoes, thyme and bay leaves. Season with ½ tsp black pepper. Note: you may use all clam juice or a combination of clam juice and water.
  • Bring everything to a steady simmer, reduce heat to med-low, cover with a lid and cook until potatoes are fork tender.
  • Add clam meat and cook additional 8-10 minutes for flavors to develop.
  • Season with 1/3 bottle of Cholula Original Hot Sauce™ and ¼ cup fresh parsley. Taste and adjust salt, pepper and Cholula Original as required.
  • Ladle into individual serving bowls and add a few more dashes of Cholula Original for a Kicked-Up Manhattan Clam Chowder!