While this clam chowder is inspired by a Manhattan-style clam chowder (which typically doesn’t have corn), we’re adding some whole kernel sweet corn to make this soup even more filling, hearty, and enjoyable with a touch of sweetness. If you’re a corn lover, you’ll definitely want to give this one a try. And whatever you do, don’t forget the oyster crackers!
128 ounce can plum or diced tomatoesSan Marzano are recommended
2 cupsclam juice
2-3sprigs fresh thyme or 1/4 tsp dried
1/3cupLibby’s Whole Kernel Sweet Corn
1 10 ouncecan clams whole baby
16.5 ouncecan of diced or chopped clams
salt, to taste
Heat a medium heavy-bottomed over medium heat. Add bacon and cook until crispy. Remove bacon, drain on a paper towel and crumble. Leave drippings in pot.
Add onion, celery, bell pepper, carrot to pot. Sautee until they begin to soften (about 5 minutes). Add the potatoes, bay leaf, thyme, clam juice, bay leaves and black pepper. Add the tomatoes as well. If using plum tomatoes instead of diced, add the sauce from the can into the pot first. Then give the tomatoes a dice before adding to the pot. Simmer the veggies for 20 minutes or until the veggies are fork tender.
Next, add the cans of clams with their juices, the corn and the bacon. Simmer another 5 minutes. Season with salt if needed.