Manhattan Clam Chowder
This Manhattan clam chowder recipe trades heavy cream for a clear, tomato-based broth that lets briny clams shine, with tender potatoes, carrots, and celery in a dairy-free one-pot soup ready in about an hour.
Equipment
- Large Dutch oven or heavy bottomed soup pot - At least 5 quarts
- Sharp chef's knife - For dicing the vegetables
- Sturdy cutting board
- Wooden spoon - For stirring and scraping the pot
- Soup Ladle - For serving
- Fine mesh strainer or sieve - Optional, if you want to catch any grit from the clams
Ingredients
- 4 slices thick-cut bacon - about 115g, chopped
- 1 tablespoon olive oil - 15ml
- 1 large yellow onion - about 1 cup or 150g, diced
- 2 stalks celery - about ¾ cup or 100g, diced
- 2 medium carrots - about 1 cup or 130g, peeled and diced
- 1 green bell pepper - about ¾ cup or 110g, seeded and diced
- 3 cloves garlic - minced
- 2 tablespoons tomato paste - 30g
- 1½ lb Yukon Gold potatoes - about 680g, peeled and cut into ½-inch (1cm) cubes
- 1 can diced tomatoes - 28 oz or 794g, undrained
- 2 cups bottled clam juice - 480ml
- 2 cups water or low-sodium chicken broth - 480ml
- 3 cans chopped clams - 6.5 oz or 184g each, drained with juice reserved
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon Worcestershire sauce
- ¼ cup fresh parsley - 15g, chopped
- salt and black pepper - to taste
Instructions
- Set a Dutch oven over medium heat and add the chopped bacon and olive oil. Cook for 6 to 8 minutes until the bacon is browned and crisp and the fat has rendered out, leaving the bacon and fat in the pot.
- Add the diced onion, celery, carrots, and green bell pepper to the pot and cook over medium heat for 7 to 9 minutes until the onion turns translucent. Stir in the minced garlic and cook for 1 more minute until fragrant, without browning.
- Push the vegetables to one side and add the tomato paste to the open spot in the pot. Cook the paste for about 1 minute, stirring it into the vegetables as it darkens slightly.
- Add the cubed potatoes, undrained diced tomatoes, bottled clam juice, reserved juice from the canned clams, and water or chicken broth. Stir in the bay leaves, dried thyme, dried oregano, red pepper flakes, and Worcestershire sauce, then scrape the bottom of the pot to lift any browned bits.
- Bring the pot up to a gentle boil, then lower the heat to keep a steady simmer. Cover partially and simmer for 20 to 25 minutes until the potatoes are fork-tender but still holding their shape, then season with salt and black pepper.
- Stir in the drained chopped clams and cook for just 3 to 5 minutes more, keeping the heat low and avoiding a hard boil so the clams stay tender.
- Remove and discard the bay leaves, stir in the chopped fresh parsley, and taste one last time for seasoning. Ladle into bowls and serve hot with oyster crackers or crusty bread.
Notes
- Add the clams last: Canned clams are already cooked and only need 3 to 5 minutes to heat through. Longer simmering turns them rubbery and tough.
- Choose waxy potatoes: Yukon Gold potatoes hold their shape better than russets, which go mushy and cloud the broth.
- Cut everything the same size: Uniform ½-inch pieces of potato and vegetable cook at the same rate and give every spoonful the same texture.
- Reserve the clam liquor: The juice in the can is packed with flavor, so drain it into the pot instead of down the sink.
- Let it rest: Pull the pot off the heat and let it sit for 10 minutes before serving so the flavors settle and meld.
- Taste before salting: Between the bacon, the clam juice, and the canned clams, the chowder is often salty enough on its own.
- Make it a day ahead: This chowder genuinely improves overnight, so it is a smart choice for entertaining.
- Storage: Refrigerate cooled chowder in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently without hard boiling.
- Thicker chowder: Blend about a cup of the cooked potatoes and stir the puree back in, or add a cornstarch slurry near the end.
- Fresh clams: Steam about 3 pounds of littleneck or cherrystone clams, chop the meat, and strain the steaming liquid to use in place of some bottled clam juice.
- Gluten-free: This recipe is naturally gluten-free, just double-check your Worcestershire sauce label.
Nutrition
Serving: 1BowlCalories: 230kcalCarbohydrates: 28gProtein: 14gFat: 7gSaturated Fat: 2gCholesterol: 30mgSodium: 780mgFiber: 4gSugar: 7g
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