Quick Manhattan Style Clam Chowder

Ingredients

4 strips of thick cut turkey bacon, diced

1 drizzle of vegetable oil (optional)

½ cup onion, diced

½ cup green pepper, diced

1 ½ Yukon gold potatoes , ½ inch diced

2 5oz cans chopped claims.

1 28 oz can diced tomatoes

1 teaspoon salt

½ teaspoon ground cayenne pepper

½ teaspoon ground black pepper

½ teaspoon thyme

Step 1:

Heat a large pot or Dutch oven over medium-high heat. Add the bacon and still occasionally to ensure the bacon doesn’t stick or burn. Depending on how lean the bacon is, a drizzle of vegetable oil may be needed. Once the bacon is brown and crispy, add the onions and green peppers and cook until both are softened. Next add the potatoes and combined them well.      

Step Two:

Reduce the heat to medium, and add the undrained chopped clams to the potato mixture. Next add the undrained diced tomatoes. Stir in the remaining ingredients. 

Step Three:

Increase the heat to medium-high to bring the chowder to a rapid boil. While the soup is boiling foam will appear on the surface. The foam will result in cloudy chowder, and therefore it must be removed to clarify the chowder. Spoon or ladle as much foam as possible.  Reduce the heat to a simmer and cook for about 20 minutes.