Manhattan Clam Chowder
User Reviews
5
Manhattan Clam Chowder
Description
This Manhattan Clam Chowder begins by crisping chopped bacon, which imparts a smoky foundation. In the rendered bacon fat, diced onions, carrots, and celery are cooked until tender, forming a mirepoix base. Garlic adds aroma before tomato paste and herbs including thyme and bay leaf join the pot. Russet potatoes, clam juice, and chicken broth provide body and depth while the diced canned tomatoes add acidity and tomato flavor. The addition of drained baby clams near the end introduces briny seafood flavor and tender texture.
The soup simmers to meld flavors and soften potatoes. The reserved crispy bacon is stirred in before serving, adding texture and smoky contrast. Chopped fresh parsley brightens the chowder, while optional oyster crackers and extra cooked bacon offer garnish and added bite. The soup balances smoky, savory, and tangy notes with hearty vegetables and seafood, making it a satisfying dish.
Ingredients
- 6 lices Bacon chopped
- 1/2 cup onion diced
- 2 carrot peeled, quartered and sliced
- 1/2 cup celery sliced
- 2 teaspoons garlic minced
- 1/4 cup tomato paste
- 1/2 teaspoon thyme dried
- 1 bay leaf
- 1 pound russet potato peeled and diced into 1/2 inch cubes
- 2 ounce bottles clam juice
- 2 cups chicken broth
- 28 ounce can diced tomatoes do not drain
- 10 ounce can clams drained, whole, baby
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped
- oyster crackers optional, cooked bacon; for serving
- Bacon optional, cooked bacon; for serving
Instructions
- Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
- Remove the bacon from the pot and drain on paper towels.
- 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.
- Add the garlic and cook for 30 seconds.
- Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.
- Cook for 10-15 minutes or until potatoes are tender.
- Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.
- Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 761mg | 32% |
| Potassium | 699mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 3807IU | 76% |
| Vitamin C | 16mg | 18% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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