Manhattan Clam Chowder Recipe

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that’s easy to make and perfect when served as an appetizer or main course option.

When I’m looking to serve a pot of piping hot soup on a cold night, I whip up a batch of hamburger soup, cabbage soup or this Manhattan style red clam chowder.

If you’re a seafood lover, you’ll adore this Manhattan clam chowder. It’s loaded with clams, veggies and potatoes, and is a lighter way to get your clam chowder fix as opposed to the creamy New England version.

This recipe starts with bacon, which cooks in the pot until it’s crispy and browned. The bacon is removed from the pan, and the vegetables cook in the leftover bacon fat. The next step is to add tomato paste, clam juice, broth, potatoes and seasonings. The soup simmers until the potatoes are tender, then tomatoes and clams are stirred into the pot. Add the bacon back to the pot, along with some chopped parsley, then serve and enjoy!

Manhattan Clam Chowder

Prep: 0 15min0

Total: 0 40min0

Yield: 4 to 6 first-course servings (

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 342, Fat 6g, Saturated Fat 1g, Carbohydrate 27g, Fiber 5g, Sugar 6g, Protein 46g, Cholesterol 61mg, Sodium 1647mg

Ingredients:

• 1 1/2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1 1/2 celery stalks, chopped
• 7 cloves garlic, minced
• Pinch crushed red pepper
• 1/4 cup tomato paste
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 large waxy-style potato (about 3/4 pound), diced
• 5 cups clam juice (five 8-ounce bottles clam juice)
• One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
• 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
• 1 tablespoon kosher salt or to taste
• Freshly ground black pepper
• 2 tablespoons chopped parsley for garnish

Instruction:

1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
2. Copyright 2001 Television Food Network, G.P. All rights reserved

Manhattan Clam Chowder

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that’s easy to make and perfect when served as an appetizer or main course option.

Prep: 20min

Total: 65min

Serving Size: 1 serving

Nutrition Facts: calories 244 kcal, Carbohydrate 35 g, Protein 6 g, Fat 9 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 761 mg, Fiber 3 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 6 slices bacon (chopped)
• 1/2 cup onion (diced)
• 2 carrots (peeled, quartered and sliced)
• 1/2 cup celery (sliced)
• 2 teaspoons minced garlic
• 1/4 cup tomato paste
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 pound Russet potatoes (peeled and diced into 1/2 inch cubes)
• 2 8 ounce bottles clam juice
• 2 cups chicken broth
• 28 ounce can diced tomatoes (do not drain)
• 10 ounce can whole baby clams (drained)
• salt and pepper to taste
• 2 tablespoons chopped parsley
• oyster crackers and cooked bacon for serving (optional)

Instruction:

1. Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.
2. Remove the bacon from the pot and drain on paper towels.
3. Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.
4. Add the garlic and cook for 30 seconds.
5. Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.
6. Cook for 10-15 minutes or until potatoes are tender.
7. Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.
8. Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.

Manhattan Clam Chowder – Better than New England? – Food Wishes

FAQ

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