Manhattan Clam Chowder
Bright, hearty, and brimming with coastal flavor, Manhattan Clam Chowder is a tantalizing tomato-based seafood soup that’s perfect for any season. This classic recipe combines the smoky richness of crispy bacon with a medley of fresh vegetables like celery, carrots, and green bell pepper, all simmered in a savory broth of clam juice, chicken stock, and crushed tomatoes. Tender red potatoes give it a hearty texture, while a touch of dried herbs and red pepper flakes add aromatic depth and a gentle spice. Packed with succulent clams and finished with fresh parsley, this comforting chowder is a seafood lover's dream. Serve it hot, topped with bacon bits and paired with crusty bread or oyster crackers for the ultimate New England-inspired dining experience.
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Recipe Information
Ingredients
- 4 slices bacon
- 1 medium, diced yellow onion
- 2 stalks, diced celery stalks
- 2 medium, peeled and diced carrots
- 2 medium, diced red potatoes
- 1 medium, diced green bell pepper
- 3 cloves, minced garlic cloves
- 28 oz can crushed tomatoes
- 16 oz (2 bottles) clam juice
- 2 cups, minced or chopped cooked clams
- 2 cups chicken broth
- 1 leaf bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot and discard the rest.
Add the diced onion, celery, carrots, and green bell pepper to the pot with the bacon grease. Sauté the vegetables over medium heat for 5 minutes or until they start to soften.
Add the minced garlic and sauté for another minute, stirring frequently to avoid burning.
Stir in the diced potatoes, canned crushed tomatoes (with their juice), clam juice, and chicken broth. Add the bay leaf, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer the chowder for 20 minutes, or until the potatoes are tender when pierced with a fork.
Add the minced or chopped clams to the pot and stir well. Simmer for an additional 5 minutes to warm the clams through.
Taste the chowder and adjust the seasoning if needed. Remove and discard the bay leaf before serving.
Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers on the side.
Nutrition Facts
Calories |
247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.3 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1377 mg | 29% | |
*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.
