📝 About This Recipe
Unlike its creamy New England cousin, Manhattan Clam Chowder is a bold, tomato-based masterpiece that celebrates the briny essence of the Atlantic. This recipe features a savory, herb-infused broth packed with tender clams, smoky bacon, and a colorful medley of garden vegetables. It is the perfect balance of acidity and sea-salt sweetness, offering a lighter yet deeply satisfying alternative for seafood lovers.
🥗 Ingredients
The Clam Base
- 24 pieces Fresh Cherrystone or Littleneck Clams (scrubbed clean and purged of sand)
- 13 ounces Canned Chopped Clams (with their liquid reserved)
- 16 ounces Bottled Clam Juice (to supplement the fresh liquor)
The Aromatics and Vegetables
- 4 slices Thick-cut Bacon (diced into small bits)
- 1 large Yellow Onion (finely diced)
- 2 stalks Celery (chopped into 1/4 inch pieces)
- 2 medium Carrots (peeled and diced)
- 1 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 canned tomatoes)
- 2 tablespoons Tomato Paste (for depth of flavor)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Red Pepper Flakes (optional, for a subtle kick)
- 1/4 cup Fresh Parsley (chopped, for garnish)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crispy, about 6-8 minutes.
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2
Using a slotted spoon, remove the crispy bacon bits and set them aside on a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
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3
Add the onion, celery, carrots, and green pepper to the pot. Sauté over medium heat for 7-9 minutes until the vegetables are softened and the onions are translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells fragrant.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the wine simmer for 2 minutes.
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6
Add the cubed potatoes, crushed tomatoes, bottled clam juice, and the liquid from the canned clams. Stir to combine.
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7
Season with the dried oregano, thyme, bay leaves, red pepper flakes, and black pepper. Bring the mixture to a gentle boil.
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8
Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the potatoes are fork-tender.
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9
Gently place the scrubbed fresh clams into the simmering broth. Cover the pot and cook for 5-8 minutes. As soon as the clams open, use tongs to remove them to a bowl so they don't overcook.
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10
Discard any clams that did not open after 10 minutes.
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11
Stir the canned chopped clams and the reserved crispy bacon bits into the soup. Let them heat through for 2 minutes.
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12
Taste the broth. It may not need extra salt due to the clam juice and bacon, but adjust if necessary. Stir in the fresh parsley just before serving.
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13
Ladle the chowder into deep bowls, ensuring each serving gets several fresh clams in the shell for a beautiful presentation.
💡 Chef's Tips
Always purge your fresh clams in cold salted water for 30 minutes before cooking to ensure no sand ends up in your soup. Don't overcook the clams; remove them from the pot the moment they pop open to keep them tender and juicy. For the best flavor, make this chowder a day in advance; the tomato base develops much deeper complexity after a night in the fridge. If you prefer a thicker broth, mash a few of the cooked potato cubes against the side of the pot with your spoon. Use Yukon Gold potatoes because they hold their shape better than Russets and provide a buttery texture.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or classic oyster crackers for dipping. A side of crisp Caesar salad provides a fresh contrast to the savory tomato broth. Pair with a chilled glass of dry Riesling or a crisp Pilsner beer. Offer extra hot sauce or a wedge of lemon on the side for guests who like more brightness. Top with a tiny drizzle of high-quality extra virgin olive oil just before serving.