Description
Manhattan clam chowder delivers a robust New England seafood classic with zesty tomato-based broth and hearty ingredients. Rich coastal flavors combine tender clams, potatoes, and aromatic vegetables that you’ll savor down to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 5 cups clam juice (five 8-ounce bottles of clam juice)
- 1–½ cups minced clams, drained (about four 6–½ ounce cans)
- One 28-ounce can of whole, peeled tomatoes (with liquid), roughly chopped
- 1 large waxy-style potato (about ¾ pound), diced
Aromatic Vegetables and Herbs:
- 1 large Spanish onion, chopped
- 1–½ celery stalks, chopped
- 7 cloves garlic, minced
- 3 sprigs parsley
- 3 sprigs of fresh thyme
- 1 bay leaf
- 1 tablespoon kosher salt or to taste
- Freshly ground black pepper
- Pinch crushed red pepper
Cooking Ingredients:
- 1–½ tablespoons olive oil
- ¼ cup tomato paste
- 2 tablespoons chopped parsley for garnish
Instructions
- Heat olive oil in a large Dutch oven over medium temperature, sautéing diced onions, chopped celery, minced garlic, and finely sliced red bell peppers until vegetables become translucent and tender, approximately 6-7 minutes.
- Incorporate tomato paste, stirring constantly to prevent burning and develop a rich, concentrated flavor for about 45-60 seconds.
- Create a classic bouquet garni by tying fresh parsley sprigs, whole thyme stems, and bay leaf together with kitchen twine, then gently nestle the herb bundle alongside cubed potatoes in the pot.
- Pour in fresh clam juice, bringing the liquid to a robust boil before reducing heat to a gentle simmer, covering the pot, and allowing potatoes to become fork-tender, approximately 8-9 minutes.
- Carefully fold in diced tomatoes and fresh chopped clams, maintaining a low simmer to preserve the delicate seafood texture, and season generously with freshly cracked black pepper to taste.
- Ladle the aromatic seafood stew into warm serving bowls, garnishing with finely chopped fresh parsley for a bright, herbaceous finish, and serve immediately while piping hot.
Notes
- Select freshest clams possible to guarantee authentic, rich seafood flavor profile.
- Tomato base distinguishes this Manhattan-style chowder from creamy New England variations.
- Uniform vegetable chopping ensures consistent texture and even cooking throughout soup.
- Herb bundling technique simplifies removal and prevents accidentally eating whole sprigs.
- Red pepper introduces subtle warmth and nuanced complexity to classic seafood recipe.
- Immediate serving maximizes clam tenderness and optimal broth temperature for best dining experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 160
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 20 mg