Manhattan Clam Chowder Recipe

Manhattan Clam Chowder, that “other” soup with clams, highlights the chewy, salty bits from the sea with tangy tomato base and smokiness from crispy bacon.

Course Main Course

Cuisine American

Keyword chowder recipes, clam chowder recipes

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Calories 258kcal

Author Kathleen

Ingredients

2 slices thick cut bacon cut into 1/4-inch pieces
1 1/2 cups yellow onion chopped
1/2 cup red bell pepper chopped
2 stalks celery chopped
6 cloves garlic minced
pinch crushed red pepper flakes
1/4 cup tomato paste
1/2 cup white wine
5 (8-ounce) bottles clam juice
1 1/2 teaspoons dried Italian seasoning
1 bay leaf
2 large Russet potatoes peeled and cubed
1 (28-ounce) can diced tomatoes, including juices roughly chopped
6 (6.5-ounce) cans minced clams drained

Instructions

Fry the bacon (2 slices) in a large pot over low heat until the fat renders and the bacon crisps, 5-7 minutes. Add the onion (1 1/2 cups), red pepper (1/2 cup), celery (2 stalks), garlic (6 cloves), and red pepper flakes and cook over low until the vegetables are soft, about 10 minutes. Stir in the tomato paste (1/4 cup) and cook, stirring, for 1 minute. Add the white wine (1/2 cup), maintain the heat, and stir vigorously with a wooden spoon to loosen up the brown bits.
Add the clam juice (5 bottles), Italian seasoning (1 1/2 teaspoons), bay leaf (1), and potatoes (2 large) and bring to a boil. Lower the heat, and simmer, covered until the potatoes are tender, about 8-10 minutes. Add tomatoes with their juices (1 can) and the drained clams (6 cans). Cover and simmer on low until clams are heated through. Ladle into a serving bowl and sprinkle with parsley.

Notes

Choice clams – In an ideal world, we’d all have access to fresh clams, but most of us, between availability, time, and expense, don’t have that option. Your seafood market may have frozen clams, which are probably the next best thing to fresh, but they can be pricy.
- Canned is the way to go for me, and they work beautifully in this chowder. Just try to look for a brand that has limited ingredients (Cento is a popular one), and definitely steer clear of any smoked clams.
Slow cooker – Sure you can make this Manhattan clam chowder recipe slow cooker style! You’ll need to cook your bacon and saute your aromatics first, then place all the ingredients in the crockpot to cook on low for 6 – 8 hours.
- Some recipes suggest waiting until the end to add the clams, then finishing the chowder on high for a few minutes until they’re heated through. You can experiment, of course, depending on how hot your crockpot gets, but I find the clams don’t toughen up when they’re cooked on low.

Nutrition