Manhattan Clam Chowder
Manhattan Clam Chowder is the one with the tomatoes! A savory, brothy, tomato-based clam soup is a healthy and satisfying meal or starter on a cold day.
Equipment
Ingredients
- 4 ounces (115g) bacon diced
- 1 large yellow onion diced
- 1 stalk celery diced
- 1 large carrot diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 2 6-ounce cans whole baby clams drained chopped and juice reserved (340g in total)
- 16-ounce can clam juice or 2 x 8oz cans – (450g in total)
- 1 pound russet or Yukon gold potatoes peeled and diced into ½ inch pieces (450g)
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 28-ounc can diced tomatoes not drained, 450g in total
- salt and pepper
Instructions
- In a large dutch oven over medium heat, cook the bacon, stirring occasionally until crisp tender (not too crunchy). Using a slotted spoon, transfer to paper towels to drain. Leave the bacon grease in the pan.
- To the remaining bacon fat, add the onion, celery, and carrot. Cook while stirring until tender but not browned. Add garlic, sauté for 30 seconds, and then stir in the tomato paste.
- Stir in clam juice (reserved juice, and the canned clam juice), potatoes, add a bay leaf, thyme, oregano, and red pepper flakes if using. Stir everything to combine, bring to a boil, reduce heat to simmer and cook for 15-20 minutes or until the potatoes are cooked and fork tender.
- Stir in diced tomatoes, clams, reserved bacon, and season with salt and pepper (taste before adding salt as it depends on how salty the clam juice is). Gently simmer for 5 more minutes (if you boil the clams, they can become tough so you just want them to be warmed through).
- Discard the bay leaf and serve. Garnish with chopped parsley, serve with oyster crackers.
Notes
- If for whatever reason, you don’t want to use bacon in this recipe, swap it out for pancetta, salt pork, or even diced ham. If using a leaner pork product, add some olive oil to sauté the veggies in.
- Using chicken or vegetable stock in place of the clam juice will give manhattan clam chowder a milder, less seafood-y flavor.
Nutrition
Calories: 403kcal | Carbohydrates: 73g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1857mg | Potassium: 1160mg | Fiber: 6g | Sugar: 21g | Vitamin A: 3027IU | Vitamin C: 54mg | Calcium: 112mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/manhattan-clam-chowder/