manhattan clam chowder

►►►make ahead up to 2 months

Prep: 40 minutes Freeze: up to 2 months Thaw: 1 to 2 days Heat: 25 minutes Makes: 4 servings

• 6 6.5-ounce cans minced clams
• 1 cup chopped celery (2 stalks)
• ⅓ cup chopped onion (1 small)
• ¼ cup chopped carrot
• 2 tablespoons olive oil or vegetable oil
• 2 cups reduced-sodium chicken broth
• 1 8-ounce bottle clam juice or 1 cup chicken broth
• 2 cups cubed red-skinned potatoes (2 medium)
• ¼ cup tomato paste
• 1 teaspoon dried thyme, crushed
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon black pepper
• 1 14.5-ounce can diced tomatoes, undrained
• ¼ cup broken, crisp-cooked bacon or purchased cooked bacon pieces (see tip, below)

1. Drain clams, discarding juice or reserving for another use. Set clams aside.

2. In a large saucepan cook celery, onion, and carrot in hot oil over medium heat until tender, stirring occasionally. Stir in 2 cups broth and bottled clam juice. Stir in potatoes, tomato paste, thyme, cayenne pepper, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until potatoes are tender. Stir in clams and tomatoes. (To serve today, top each serving with bacon.)

3. To freeze chowder, cool slightly then transfer to freezer containers. Seal and freeze up to 2 months.

4. To serve, thaw chowder in the refrigerator for 1 to 2 days. Transfer thawed soup to a large saucepan. Cook over medium heat for 25 minutes or until heated through, stirring occasionally. Top each serving with bacon.

Per serving: 409 cal., 13 g fat (3 g sat. fat), 78 mg chol., 1,088 mg sodium, 32 g carb., 5 g fiber, 42 g pro.

If you prefer to cook the bacon, cook four slices, reserving 2 tablespoons of the drippings. Cook the celery, onion, and carrot in the reserved drippings, omitting the cooking oil.