Manhattan Clam Chowder
User Reviews
5
Manhattan Clam Chowder
Description
This Manhattan Clam Chowder features vegetables such as onion, celery, carrot, and garlic softened in bacon fat or vegetable oil to create a savory base. Adding clam juice, diced tomatoes, tomato paste, and potatoes builds a flavorful tomato broth. The chowder simmers until the potatoes are tender, then incorporates canned clams and cream for richness. Optional red chili flakes provide subtle heat, while fresh parsley and oyster crackers add texture at serving.
The chowder’s flavor exhibits a robust clam presence balanced by the acidity of tomatoes and the creaminess of the finishing cream. Potatoes hold their shape due to the choice of semi-waxy varieties like Yukon Gold, adding to the mouthfeel. Bacon adds a smoky, crispy accent if included.
Serve this chowder in bowls as a warming appetizer or main, paired nicely with bread or crackers. The recipe yields multiple servings, suitable for families or leftovers.
Store leftover chowder refrigerated for a few days or freeze up to four months. Reheat gently to preserve texture. Variations include adding diced sweet potatoes or herbs like thyme for extra flavor. The clam juice can be adjusted to intensify the seafood flavor based on preference.
Ingredients
- 6 trips Bacon diced, optional (see note 1
- 1 large onion diced
- 1 celery diced, rib
- 1 large carrot diced
- 2 garlic minced, cloves
- 1 (8-ounce) jar clam juice (see note 2)
- 1 (28-ounce) can diced tomatoes
- 1 tablespoon tomato paste
- 1 cup potato such as Yukon Gold, peeled and cubed (see note 3
- 1/4 teaspoon red chili flakes optional
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 (10-ounce) can clams drained (see note 4)
- 1/3 cup heavy cream
- parsley minced, for garnish, fresh
- oyster crackers for garnish
Instructions
- Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside.
- To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins. Add garlic and cook until fragrant, about 1 minute, stirring often.
- To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and 1/2 teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15-20 minutes.
- Chop bacon, if using, and add to pot along with clams, and heavy cream and continue to simmer uncovered, about 10 minutes. Serve individual bowls and garnish with parsley and oyster crackers.
Notes
- Vegetarians can omit bacon and use vegetable oil to sauté vegetables for a meat-free version.
- Reserve clam juice from cans to increase clam flavor if desired; add to chowder at the end.
- Use Yukon Gold or red potatoes to keep chunks firm during cooking.
- Leftovers keep well refrigerated up to 4 days and can be frozen for up to 4 months.
- Garnish with fresh parsley and oyster crackers; crumbled bacon or herbs like basil can add variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 97kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 134mg | 6% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1704IU | 34% |
| Vitamin C | 8mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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