Classic Manhattan Clam Chowder
Manhattan Clam Chowder combines chunks of potatoes, chopped clams, and bacon simmered in a light tomato broth with herbs. Delicious on its own or alongside your favorite soup or salad.
Servings: 6
Ingredients
- 1/4 pound bacon diced
- 2 tablespoons butter
- 1 medium onion diced
- 3 ribs celery and leaves diced
- 5 cloves garlic minced
- 4 6.5-ounce cans chopped clams in juice strained, reserving the clams and clam juice
- 3 cups clam juice
- 1 tablespoon Worcestershire sauce plus more to taste
- 1 28-ounce can crushed tomatoes
- 1 teaspoon dried thyme
- 2 large bay leaves
- 1 pound Yukon Gold potatoes peeled and diced into 1/4" cubes
- salt and pepper to taste
- hot red pepper flakes optional, to taste
- 1/4 cup minced flat-leaf Italian parsley
- oyster crackers for serving
Instructions
- Heat a large heavy pot or Dutch oven to medium-low and add the bacon. Cook the bacon until crisp then remove the pieces to a plate while reserving the fat in the pot.
- Add the butter, onions, celery, and a pinch of salt to the pot and cook until the vegetables are soft and translucent. Add the garlic and cook for another 1-2 minutes or until fragrant.
- Add the clam juice from the bottles and the cans along with the tomatoes, worcestershire sauce, thyme, bay leaves, and potatoes. Bring to a boil.
- Once boiling, turn the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
- Add the chopped clams and half of the reserved bacon to the pot. Bring to a low simmer then remove the pot from the heat.
- Stir in the parsley and taste the soup. Adjust salt and pepper to taste. If you like it spicy, add a bit of hot red pepper flakes.
- Serve in bowls, topping each bowl with the remaining bacon. Serve with oyster crackers. Enjoy!
Notes
- Clams. You can use fresh clams for this recipe. 2 dozen little neck clams, steamed in about 2-3 cups of water will give you enough clam meat and juice. Omit the canned clams and juice. Some of the clams can be chopped and some left whole for presentation.
- Tomatoes. 1 whole can of tomato paste can be subbed for the 1 28-ounce can of crushed tomatoes. Just add 2 more cups of clam juice.
- Potatoes. I used Yukon gold potatoes, but any white potato can be used for this recipe.
- Carrots or other vegetables. Carrots can certainly be added. Other vegetables, such as bell peppers, fennel, corn, or leeks can be used to bulk up the soup.
- Tanginess. I love a Manhattan clam chowder that is on the tangy side. If you do as well, add red wine vinegar, a bit at a time, until your preference.
- Leftovers. Manhattan clam chowder can be saved for up to 3 days in the fridge and can be reheated on the stovetop or microwave.
Nutrition
Calories: 349kcal | Carbohydrates: 36.6g | Protein: 14g | Fat: 16.3g | Saturated Fat: 6.4g | Cholesterol: 41mg | Sodium: 1113mg | Fiber: 4.6g | Sugar: 12.8g | Calcium: 45mg | Iron: 1mg
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