Manhattan Clam Chowder
Ingredients
- 6 slices bacon
chopped
- 1/2 cup onion
diced
- 2 carrots
peeled, quartered and sliced
- 1/2 cup celery
sliced
- 2 teaspoons minced garlic
- 1/4 cup tomato paste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound Russet potatoes
peeled and diced into 1/2 inch cubes
- 2 8 ounce bottles clam juice
- 2 cups chicken broth
- 28 ounce can diced tomatoes
do not drain
- 10 ounce can whole baby clams
drained
- salt and pepper to taste
- 2 tablespoons chopped parsley
- oyster crackers and cooked bacon for serving
optional
Directions
- 1
Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
- 2
Remove the bacon from the pot and drain on paper towels.
- 3
Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
- 4
Add the garlic and cook for 30 seconds.
- 5
Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.
- 6
Cook for 10-15 minutes or until potatoes are tender.
- 7
Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.
- 8
Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.
Manhattan Clam Chowder
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About this Recipe
Craving a bowl of hearty, flavorful soup that transports you to the East Coast? This Manhattan Clam Chowder recipe delivers a savory tomato broth loaded with tender clams and vegetables, perfect for a cozy meal.
What makes this Manhattan Clam Chowder truly stand out is its comforting blend of ingredients, creating a robust and satisfying experience. It's an easy-to-make, hearty soup that balances the richness of bacon with the bright tang of tomatoes and the briny taste of clams, making it a reliable choice for any occasion.
Prepare yourself for a delightful culinary journey. You'll enjoy a vibrant red-hued broth, rich with the savory depth from bacon and aromatic vegetables like diced onion, carrots, and celery. Each spoonful promises tender chunks of Russet potatoes and succulent baby clams, all swimming in a savory tomato base infused with dried thyme and a bay leaf. This chowder offers a comforting warmth and a harmonious blend of textures, from the slight chew of clams to the softness of potatoes, making it both substantial and incredibly appealing.
While this Manhattan Clam Chowder is delicious as written, you can easily adapt it to your pantry or preferences. For a milder flavor, you could use turkey bacon or even omit the bacon and sauté vegetables in olive oil. Feel free to add other root vegetables like parsnips or sweet potatoes for extra sweetness and depth. If you prefer a bolder clam flavor, you might explore using fresh clams in addition to the canned ones and clam juice.
This Manhattan Clam Chowder is wonderfully versatile, perfect as a substantial appetizer or a comforting main course. Serve it piping hot alongside a sprinkle of fresh chopped parsley and a side of crisp oyster crackers. A crumble of cooked bacon over the top adds an extra layer of texture and savory delight.