Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Cook time: 70 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 36 dozens of Littleneck Clam, about 3–3.5 lb, scrubbed; 3 cups Clam Juice, bottled; 1 can (28 oz)s of Diced Tomatoes, with juices; 2 cups Water; 4 slices of Bacon, about 4 oz, chopped; 1 large Onions, diced; 3 stalks of Celery, diced; 1 large Carrots, diced; 1 Green Bell Peppers, diced; 3 medium Potatoes, about 1.5 lb, peeled and 1/2-inch diced; 3 cloves of Garlic, minced; 2 tbsp Tomato Paste; 1 Bay Leaves; 1 tsp Dried Thyme; 1/2 tsp Oregano, dried; 1/4 tsp Red Pepper Flakes, optional; 1/2 tsp Pepper (Black); 2 tbsp Parsley, fresh, chopped; 1 1/4 tsp Kosher Salt, to taste; 1 tbsp Olive Oil, only if needed to supplement bacon fat

This bright, tomato-forward Manhattan Clam Chowder is hearty yet light — a savory broth studded with tender clams, potatoes and vegetables, finished with crisp bacon and fresh parsley. It's a comforting, rustic soup that balances briny seafood with warm herbs and a touch of heat.

This bright, tomato-forward Manhattan Clam Chowder is hearty yet light — a savory broth studded with tender clams, potatoes and ve... Show more

Traditional American Recipe

Health Grade

S+ · Outstanding

Time

1 hr10 min

Price

10,34 €

Calories

569 kcal

low calorie

healthy

nutritious

meal prep

Method

Prep the clams

Rinse the Littleneck Clams under cold running water, scrubbing the shells well and rubbing off any sand or grit. Discard any with cracked shells or any that stay open and don't respond to a gentle tap.

Chop the vegetables

Peel and dice the Onion, Celery, Carrot, and Green Bell Pepper. Peel the Potatoes and cut them into 1/2-inch cubes, mince the Garlic, and chop the Parsley; keep everything separate so it is ready to go.

Cook the bacon

If the Bacon is still in strips, cut it into small pieces first. Set a large pot over medium heat and cook the bacon, stirring occasionally, until crisp and the fat has rendered, 6 to 8 minutes. If the pot looks dry, add the Olive Oil just enough to keep the bacon moving. Spoon off all but about 2 tablespoons of fat.

Steam the clams

Pour in the Clam Juice and Water, bring them to a boil, then add the clams and cover the pot. Steam until the shells open, 5 to 8 minutes, then transfer the clams to a bowl and strain the broth to catch any grit. Discard any clams that never open.

Build the base

Add the onion, celery, carrot, and green bell pepper to the pot and cook, stirring often, until they start to soften, about 5 minutes. Stir in the garlic, Tomato Paste, Dried Thyme, Oregano, the Red Pepper Flakes if you want a little heat, Pepper, and Kosher Salt, and cook for 1 minute more until the tomato paste darkens a shade.

Simmer the chowder

Pour the reserved clam broth back into the pot and add the Diced Tomatoes with their juices, the potatoes, and the Bay Leaf. Bring everything to a gentle boil, then lower the heat and simmer uncovered until the potatoes are tender, 20 to 25 minutes. Stir every so often so the bottom doesn't catch.

Finish and serve

While the chowder simmers, pull the meat from the shells and chop it into bite-size pieces. Stir the clams and any juices from the bowl into the soup and cook just until the meat is heated through, 2 minutes; do not let it boil hard. Remove the bay leaf, taste, and adjust with more kosher salt or pepper if needed. Ladle into bowls and finish with the parsley.