Description
Manhattan Clam Chowder brings New York’s coastal charm to your table with a tomato-kissed broth brimming with fresh clams and hearty vegetables. Simmered with herbs and spices, this classic soup delivers a robust flavor profile that connects coastal traditions and culinary comfort you’ll savor with each spoonful.
Ingredients
Scale
Protein:
- 6 slices bacon, chopped
- 10 ounces (283 grams) whole baby clams, drained
Vegetables and Aromatics:
- 1 pound (454 grams) Russet potatoes, peeled and diced into ½-inch cubes
- ½ cup (80 grams) diced onion
- 2 carrots, peeled, quartered, and sliced
- ½ cup (60 grams) sliced celery
- 2 teaspoons minced garlic
- ¼ cup (60 grams) tomato paste
- 1 bay leaf
Liquids and Seasonings:
- 16 ounces (473 milliliters) clam juice
- 2 cups (473 milliliters) chicken broth
- 28 ounces (794 grams) diced tomatoes, undrained
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley, plus more for garnish
Optional Serving Suggestions:
- Oyster crackers
- Additional cooked bacon
Instructions
- Render the bacon in a spacious stockpot over medium heat until crisp and golden. Transfer the crispy pieces onto paper towels, reserving the rendered fat in the pot.
- Sauté the aromatic mirepoix (onions, carrots, and celery) in the bacon drippings, seasoning with kosher salt and freshly ground black pepper. Cook until the vegetables become translucent and tender, approximately 6 to 7 minutes.
- Introduce minced garlic and toast for 30 to 45 seconds, releasing its robust aromatics without burning.
- Incorporate tomato paste and caramelize for 1 to 2 minutes, deepening the underlying flavor profile of the chowder.
- Add diced potatoes, bay leaf, fresh thyme, clam juice (8 fluid ounces / 236 milliliters), and chicken broth (32 fluid ounces / 946 milliliters). Stir thoroughly and bring the mixture to a gentle simmer.
- Allow potatoes to tenderize for 12 to 14 minutes, ensuring they’re soft but not disintegrating.
- Fold in undrained diced tomatoes and drained baby clams. Return to a simmer and adjust seasoning with additional salt and pepper as needed.
- Gently integrate the previously crisped bacon and freshly chopped parsley, allowing flavors to meld for an additional 3 to 4 minutes.
- Ladle the chowder into warm bowls, garnishing with extra parsley, crumbled bacon, and serving alongside oyster crackers for a complete maritime-inspired meal.
Notes
- Crisp bacon adds a delightful texture that transforms the chowder from ordinary to extraordinary.
- Slow simmering allows potato chunks to absorb the rich, creamy broth, creating a more flavorful dish.
- Garnishing with fresh parsley brings a bright, herbal note that cuts through the chowder’s richness.
- Reserve some crispy bacon bits for topping to give each spoonful a satisfying crunch.
- Stirring occasionally during cooking prevents potatoes from sticking and ensures even heat distribution.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 20 mg