📝 About This Recipe
Unlike its creamy New England cousin, this Manhattan-style chowder is a vibrant, tomato-based masterpiece that celebrates the briny sweetness of the Atlantic. This recipe features a deep, savory broth infused with smoky pancetta, aromatic herbs, and a touch of spice, making it a robust and healthful alternative to heavier soups. It is the ultimate tribute to New York's culinary history, offering a sophisticated balance of garden-fresh vegetables and tender, ocean-fresh clams.
🥗 Ingredients
The Clam Base
- 24 pieces Fresh Cherrystone or Littleneck Clams (scrubbed clean)
- 16 ounces Bottled Clam Juice (to supplement fresh liquor)
- 13 ounces Canned Chopped Clams (with liquid reserved)
Aromatics and Vegetables
- 4 ounces Pancetta or Thick-cut Bacon (finely diced)
- 1 large Yellow Onion (small dice)
- 2 stalks Celery (diced small)
- 2 medium Carrots (peeled and diced small)
- 1 medium Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
The Broth and Seasoning
- 28 ounces Crushed Tomatoes (high-quality San Marzano style)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 2 teaspoons Fresh Thyme (leaves only, chopped)
- 1 teaspoon Dried Oregano
- 2 pieces Bay Leaves (whole)
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon Red Pepper Flakes (optional for heat)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, steam the fresh scrubbed clams with 1/2 cup of water over medium-high heat. Cover and cook for 5-7 minutes until they open. Discard any that remain closed.
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2
Remove the clams from the pot. Strain the cooking liquid through a fine-mesh sieve lined with a coffee filter to remove grit; reserve this precious clam liquor.
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3
Once cool enough to handle, remove the clam meat from the shells and roughly chop. Set aside with the canned chopped clams.
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4
Wipe out the pot and add the diced pancetta. Cook over medium heat until the fat has rendered and the pancetta is golden and crispy (about 5-8 minutes).
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5
Add the onion, celery, carrots, and green pepper to the pot with the pancetta fat. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.
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7
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any browned bits (fond) from the bottom. Let the wine simmer until reduced by half.
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8
Add the diced potatoes, crushed tomatoes, reserved clam liquor, bottled clam juice, Old Bay seasoning, and bay leaves. Stir well to combine.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, partially covered, for 20-25 minutes or until the potatoes are fork-tender.
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10
Once the potatoes are cooked, stir in all the chopped clam meat (both fresh and canned). Simmer for just 3-5 minutes to heat the clams through without making them rubbery.
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11
Taste the broth. Adjust seasoning with salt and black pepper as needed. Note: Clam juice is naturally salty, so you may not need much extra salt.
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12
Remove the bay leaves. Ladle the hot chowder into deep bowls and garnish generously with fresh chopped parsley.
💡 Chef's Tips
Always scrub fresh clams thoroughly and soak them in cool salted water for 20 minutes to purge any sand before cooking. Use Yukon Gold potatoes because they hold their shape well and provide a creamy texture without falling apart like Russets. If the chowder feels too thick, splash in a little more clam juice or water to reach your desired consistency. For the best flavor, make the soup a day in advance; the tomato base develops much more complexity after a night in the fridge. Never boil the soup once the clams have been added back in, as high heat will make the seafood tough and chewy.
🍽️ Serving Suggestions
Serve with classic Oyster Crackers or a crusty piece of sourdough bread for dipping. Pair with a crisp, chilled glass of Albariño or an off-dry Riesling to complement the acidity of the tomatoes. A simple side Caesar salad provides a nice creamy contrast to the bright, acidic broth. Provide a bottle of Tabasco or your favorite hot sauce on the table for those who want an extra kick. Offer a wedge of lemon on the side to squeeze over the bowl just before eating to brighten the flavors.