Fulton Fish Market Chowder Manhattan Chowder
Dive into a bowl of pure coastal comfort with Fulton Fish Market Manhattan Clam Chowder, a seafood lover's dream brimming with bold flavors and wholesome ingredients. Featuring tender, fresh littleneck clams, hearty russet potatoes, and a medley of diced vegetables like celery, carrots, and red bell pepper, this tomato-based chowder is as vibrant as it is nourishing. Simmered with clam juice, dry white wine, and aromatic herbs like thyme and bay leaves, every spoonful is packed with rich, layered flavors. Perfectly balanced with a touch of paprika and finished with freshly chopped parsley, this chowder is an irresistible fusion of savory and briny notes. Serve it steaming hot with a side of crusty bread to soak up every last drop of this heartwarming dish, ideal for cozy weeknight dinners or entertaining seafood enthusiasts.
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Recipe Information
Ingredients
- 3 pounds fresh littleneck clams
- 4 cups water
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 large red bell pepper, diced
- 2 medium russet potatoes, peeled and diced
- 1 28-ounce can diced tomatoes (with juices)
- 2 cups clam juice
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 loaf crusty bread (optional, for serving)
Instructions
Scrub the clams under running water to remove sand or debris. Discard any clams that are cracked or remain open when tapped.
In a large pot, bring 4 cups of water to a boil. Add the clams, cover, and steam for about 6–8 minutes, or until the clams have opened. Remove the clams with a slotted spoon and set aside to cool. Discard any clams that did not open.
Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth to remove sand and reserve the liquid for later use.
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, celery, carrots, and red bell pepper, and sauté for 5–7 minutes or until softened.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the diced potatoes, canned tomatoes (with their juices), clam juice, white wine, reserved clam cooking liquid, bay leaves, thyme, paprika, salt, and black pepper to the pot. Stir to combine.
Bring the chowder to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, or until the potatoes are tender.
While the chowder simmers, remove the clam meat from the shells and roughly chop it. Discard the shells.
After the potatoes have cooked through, add the chopped clam meat to the pot and stir well. Simmer for 5 more minutes to allow the flavors to meld.
Remove the bay leaves from the pot and taste the chowder, adjusting the seasoning as needed.
Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread on the side, if desired.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.0 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
