📝 About This Recipe
Unlike its creamy New England cousin, Manhattan Clam Chowder is a vibrant, tomato-based masterpiece that celebrates the briny essence of the Atlantic. This hearty stew features a sophisticated balance of smoky bacon, aromatic mirepoix, and tender clams swimming in a rich, herb-infused broth. It is a robust, healthful classic that perfectly captures the bold spirit of East Coast coastal dining.
🥗 Ingredients
The Flavor Base
- 4 ounces Salt pork or thick-cut bacon (finely diced)
- 2 tablespoons Unsalted butter
- 1 large Yellow onion (finely diced)
- 2 pieces Celery stalks (diced small)
- 2 medium Carrots (peeled and diced small)
- 1 small Green bell pepper (seeded and diced)
- 4 pieces Garlic cloves (minced)
The Broth and Vegetables
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
- 3 cups Clam juice (bottled or fresh)
- 28 ounces Crushed tomatoes (high-quality canned San Marzano style)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1/2 teaspoon Dried thyme
- 2 pieces Bay leaves (whole)
- 1/4 teaspoon Red pepper flakes (optional for a subtle kick)
The Seafood and Finishing
- 12-18 pieces Fresh Littleneck clams (scrubbed clean)
- 13 ounces Canned chopped clams (with their liquid reserved)
- 1/4 cup Fresh parsley (finely chopped)
- 1 teaspoon Worcestershire sauce
- to taste Black pepper (freshly cracked)
- to taste Sea salt (use sparingly as clam juice is salty)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot over medium heat, add the diced bacon or salt pork. Cook until the fat has rendered and the bits are golden brown and crispy, about 6-8 minutes.
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2
Use a slotted spoon to remove the crispy bacon bits and set them aside on a paper towel. Leave the rendered fat in the pot; if there is less than 2 tablespoons, add the butter.
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3
Add the onion, celery, carrots, and bell pepper to the pot. Sauté over medium heat for about 8-10 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 another 2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
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5
Add the dried oregano, thyme, and red pepper flakes. Stir for 30 seconds to wake up the dried herbs.
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6
Pour in the clam juice, the liquid from the canned clams, and the crushed tomatoes. Add the bay leaves and the cubed potatoes.
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7
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
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8
Once the potatoes are ready, gently place the whole scrubbed Littleneck clams into the simmering broth. Cover and cook for 5-7 minutes.
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9
Remove the lid and check the clams. Discard any clams that have not opened. Stir in the chopped canned clams and the reserved crispy bacon bits.
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10
Add the Worcestershire sauce and fresh parsley. Simmer for just 2 more minutes to heat the canned clams through without making them rubbery.
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11
Taste the chowder. Season with freshly cracked black pepper. Add salt only if necessary, as the clam juice and bacon provide significant sodium.
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12
Remove the bay leaves and serve hot in deep bowls, ensuring each guest gets a few whole clams for a beautiful presentation.
💡 Chef's Tips
Use Yukon Gold potatoes because they hold their shape well and provide a buttery texture compared to Russets. If you can't find fresh Littleneck clams, you can double the amount of canned chopped clams, but the fresh shells add significant depth to the broth. Always scrub fresh clams under cold running water to remove any sand; soaking them in salted water for 20 minutes beforehand helps them 'purge' grit. Avoid overcooking the clams once they are added; they should be tender, not chewy. For a deeper flavor, make the soup base a day in advance and add the clams just before serving.
🍽️ Serving Suggestions
Serve with classic oyster crackers or a thick slice of crusty sourdough bread for dipping. A crisp, chilled glass of Sauvignon Blanc or a light pilsner beer balances the acidity of the tomatoes. Offer a few dashes of Tabasco or your favorite hot sauce at the table for those who like extra heat. A simple side salad with a lemon vinaigrette cleanses the palate between spoonfuls of the rich stew.