4.9 from 42 votes
Manhattan Clam Chowder
The red, brothy cousin of New England clam chowder often gets a bad rap, but this version is hearty and full of flavor.
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings:
8
servings
Calories:
198 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 ounces Bacon about 3 slices, cut into ¼-inch pieces, thick-cut
- 1 yellow onion diced small, large
- 1 bell pepper stemmed, seeded, and diced small, small red
- 1 carrot diced small, medium
- 1 celery diced small, stalk
- 4 garlic minced, cloves
- 1 teaspoon oregano dried
- ½ cup white wine dry
- 24 ounces clam juice bottled
- 5 (6.5-ounce) clams canned, chopped, juice drained and reserved
- 1½ pounds potato peeled and cut into ¼-inch dice, Yukon gold variety
- 1 bay leaf
- 28 ounce diced tomatoes canned
- salt
- ground black pepper
- 2 tablespoons parsley chopped, fresh leaves
Instructions
- In a large pot or 7¼-quart Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and sauté for 1 minute.
- Add the wine and increase the heat to high. Boil the wine until it reduces by half, about 2 to 3 minutes. Add the 3 bottles of clam juice, the reserved canned clam juices, the potatoes, and bay leaf. Bring to a boil, then reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash some of the potatoes against the side of the pot, then simmer for 5 more minutes.
- Add the diced tomatoes (along with their juice), bring back to a simmer, and cook for 5 minutes. Remove the pot from heat, stir in the canned clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and serve immediately.
Cup of Yum
Notes
- Nutritional values are based on one serving
Nutrition Information
Calories
198kcal
(10%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
10mg
(3%)
Sodium
584mg
(24%)
Potassium
739mg
(16%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2075IU
(42%)
Vitamin C
45.5mg
(51%)
Calcium
80mg
(8%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 198
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 584mg | 24% |
| Potassium | 739mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2075IU | 42% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 80mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.