Manhattan Clam Chowder is a hearty soup filled with tender clams, fresh vegetables, and a tangy tomato base. It’s a cozy dish that warms you right up!
I love this chowder for its bright flavors and how easy it is to make. Just toss everything in a pot, and you’re almost there! It’s perfect for a chilly day. 😊
Key Ingredients & Substitutions
Bacon: This brings a lovely smoky flavor. If you prefer a lighter option, turkey bacon or even olive oil can work. I love using bacon for its richness, but feel free to skip it for a vegetarian chowder!
Clams: Fresh clams are ideal, but canned clams are a great substitute. Just remember to drain them and add them towards the end of cooking to prevent overcooking. I often use a mix of both for variety.
Potatoes: Russets or Yukon Golds work great for their creamy texture. If you need a low-carb option, cauliflower can be a great substitute—just keep the cooking time in mind!
Tomatoes: If you’re out of fresh or canned tomatoes, try using tomato sauce or paste. Just adjust the liquid slightly since these are thicker. I prefer diced tomatoes for texture in chowder.
How Do You Make Sure Your Clams Are Perfectly Tender?
Cooking clams without toughening them requires just the right timing. Here’s how to get it right:
- Start with fresh clams and scrub them well to remove any grit.
- Chop half the clams for the chowder, and reserve some whole for garnish.
- When adding the chopped clams, cook for only 5-7 minutes after they’re stirred in. This ensures they stay tender.
- Keep an eye on them; once they start to open, they’re done!
This gentle cooking method keeps clams soft and juicy, creating a delightful chowder experience!
Manhattan Clam Chowder
Ingredients You’ll Need:
Base Ingredients:
- 4 strips of bacon, chopped
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 3 cloves garlic, minced
Soup Ingredients:
- 2 cups diced tomatoes (canned or fresh)
- 4 cups clam juice (or seafood stock)
- 2 cups water
- 2 lbs fresh clams, scrubbed and chopped (reserve some whole for garnish if desired)
- 3 medium potatoes, peeled and diced
Seasonings:
- 1 tsp dried thyme
- 1 tsp dried parsley (plus extra for garnish)
- 1/2 tsp crushed red pepper flakes (optional, for a bit of heat)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
Additional Ingredients:
- 2 tbsp olive oil
- Fresh parsley for garnish
- Oyster crackers or crusty bread for serving (optional)
How Much Time Will You Need?
This delicious Manhattan Clam Chowder takes about 15 minutes to prep and 30 minutes to cook. You’ll have it ready in just about 45 minutes, making it a perfect choice for a quick meal that feels special!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, add the chopped bacon over medium heat. Cook until it’s nice and crispy, stirring occasionally to avoid burning. Once done, use a slotted spoon to transfer the crispy bacon to a bowl and set it aside, leaving the delicious bacon fat in the pot.
2. Sauté the Vegetables:
Add the diced onion, celery, and carrot to the pot with the bacon fat. If there isn’t enough fat, drizzle in some olive oil. Sauté the veggies for about 5-7 minutes until they’re softened and fragrant.
3. Add the Garlic and Tomatoes:
Next, stir in the minced garlic and cook it for another minute—this will make your kitchen smell amazing! Then, add the diced tomatoes and let them cook down for about 3 minutes to enhance their flavor.
4. Create the Soup Base:
Now, pour in the clam juice, water, thyme, parsley, bay leaves, and the optional crushed red pepper flakes for a little kick. Bring the mixture to a simmer so all those flavors can meld together.
5. Cook the Potatoes:
Once simmering, add in the diced potatoes. Cook for about 15 minutes, or until the potatoes are just tender. You’ll want them to hold their shape but be easily pierced with a fork!
6. Add the Clams:
It’s time for the clams! Stir in the chopped clams and the reserved bacon. Let everything simmer together for another 5-7 minutes. This will ensure the clams are perfectly cooked but still tender!
7. Final Touches:
Give your chowder a taste, and season with salt and black pepper as needed. Don’t forget to remove the bay leaves before serving.
8. Serve It Up:
Ladle the chowder into bowls and garnish with fresh parsley. If you reserved whole clams, add them on top for an added touch. Serve it up with oyster crackers or crusty bread on the side for a complete meal.
Enjoy the vibrant, tangy flavors of this classic Manhattan Clam Chowder! It’s sure to warm your heart and fill your belly!
Can I Use Frozen Clams for This Soup?
Yes, frozen clams can be used! Just thaw them overnight in the refrigerator before using them in the recipe. If using canned clams, add them at the end of cooking to avoid overcooking.
What Can I Substitute for Bacon?
If you’re looking for a healthier option, turkey bacon or even smoked paprika can heighten flavor without the grease. You can also omit it entirely for a vegetarian version!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove or in the microwave. Add a splash of broth if it thickens too much during storage!
Can I Make This Chowder Gluten-Free?
Absolutely! This recipe is naturally gluten-free. Just ensure that any broth or clam juice you use is certified gluten-free, and you’re good to go!
