📝 About This Recipe
A vibrant departure from its creamy New England cousin, this Manhattan Clam Chowder is a celebration of the Mid-Atlantic coast, featuring a robust, tomato-based broth infused with aromatic herbs and briny essence. This sophisticated soup balances the sweetness of garden vegetables with the salty snap of fresh clams and a hint of smoky bacon. It is a lighter, soul-warming classic that perfectly captures the culinary spirit of old-school New York City seafood houses.
🥗 Ingredients
The Base
- 4 ounces Salt Pork or Thick-cut Bacon (finely diced)
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely chopped)
- 3 stalks Celery (diced small)
- 2 medium Carrots (peeled and diced)
- 1 medium Green Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
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 canned)
- 1 tablespoon Tomato Paste
- 1/2 cup Dry White Wine (such as Sauvignon Blanc)
- 1 teaspoon Dried Thyme
- 2 pieces Bay Leaves
- 1/4 teaspoon Red Pepper Flakes (optional for a subtle kick)
The Seafood and Finishing
- 12-18 pieces Fresh Littleneck Clams (scrubbed clean)
- 2 cups Chopped Sea Clams (fresh or high-quality canned, drained)
- 1/4 cup Fresh Parsley (finely chopped)
- to taste Black Pepper (freshly ground)
- 1 teaspoon Worcestershire Sauce
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot over medium heat, add the diced salt pork or bacon. Render the fat until 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 and add the 2 tablespoons of butter.
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3
Add the onion, celery, carrots, and green bell pepper to the pot. Sauté the vegetables for 8-10 minutes until they 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 turns a deep rust color and smells fragrant.
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5
Deglaze the pot by pouring in the white wine. Use a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom of the pot. Let the wine reduce by half.
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6
Pour in the clam juice, crushed tomatoes, dried thyme, bay leaves, and red pepper flakes. Bring the mixture to a gentle simmer.
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7
Add the cubed potatoes to the broth. Reduce the heat to low-medium, cover the pot, and simmer for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
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8
Gently add the whole littleneck clams to the simmering broth. Cover and cook for 5-7 minutes. As soon as the clams open, use tongs to remove them to a bowl so they don't overcook and become rubbery.
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9
Discard any clams that failed to open after 8-10 minutes.
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10
Stir the chopped sea clams and the Worcestershire sauce into the pot. Let them heat through for just 2-3 minutes.
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11
Return the whole littleneck clams and the reserved crispy bacon bits to the pot. Stir in the fresh parsley.
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12
Taste the chowder before adding salt, as the clam juice and bacon are naturally salty. Season with freshly ground black pepper and additional salt if needed. Serve piping hot.
💡 Chef's Tips
For the best flavor, make the base a day in advance; the tomato broth deepens and matures overnight in the fridge. Always scrub fresh clams under cold running water to remove any sand or grit before cooking. If using canned chopped clams, reserve the liquid in the can and use it as part of your clam juice measurement for extra briny punch. Do not overcook the clams; they should be tender and succulent, so add them at the very end of the process. Use Yukon Gold potatoes because they hold their shape better than Russets and provide a buttery texture to the soup.
🍽️ Serving Suggestions
Serve with classic oyster crackers or a thick slice of crusty sourdough bread for dipping. Pair with a crisp, chilled glass of Pinot Grigio or a light pilsner to cut through the acidity of the tomatoes. A simple side salad with a lemon vinaigrette provides a refreshing contrast to the hearty soup. Offer a bottle of hot sauce on the side for those who enjoy an extra kick of heat. Garnish with an extra sprinkle of fresh parsley and a lemon wedge for a bright, citrusy finish.