Healthy Manhattan Clam Chowder

• baby clams↗2 ounce

  juice reserved

• broth or water30 ounce
• salt pork↗3 ounce

  finely minced

• onion↗1

  chopped (optional)

• celery rib1

  chopped

• leek↗1

  cleaned well and chopped

• green bell pepper1

  chopped

• garlic cloves↗2 -3

  minced

• diced tomatoes1 ounce
• bay leaf↗1
• dried thyme↗1 teaspoon
• dried oregano↗1 teaspoon
• salt↗1 teaspoon

  to taste

• white pepper1⁄2 teaspoon

  to taste

• Tabasco sauce↗1⁄2 teaspoon

  to taste

• teaspoon Worcestershire sauce (to taste)↗1⁄2
• teaspoon Old Bay Seasoning (to taste)1⁄2
• small turnips, peeled and diced3

Step-by-step instructions

1. 1

   Place salt pork into your soup pot and cook until fat renders and salt pork browns lightly (no need to drain fat unless you want to).

2. 2

   Add the onion, celery, leek, green pepper and garlic, and cook, stirring, until veggies become tender.

3. 3

   Add broth/water, reserved clam juice, undrained tomatoes (if you use fresh tomato you may want to add some tomato juice, broth, or water to compensate), bay leaf, thyme, oregano, salt, pepper, Tabasco, worcestershire, and Old Bay seasoning.

4. 4

   Stir well, bring to a boil and then lower heat, cover, and simmer for 30 minutes.

5. 5

   Add chopped turnips and simmer, covered, for 25 minutes more.

6. 6

   Add drained clams and heat for about 5 minutes or until warmed through.

7. 7

   Discard bay leaf before serving and check seasonings to see if adjustment is necessary.