Tasty Manhattan Clam Chowder
Dive into a bowl of vibrant and hearty Tasty Manhattan Clam Chowder, a savory twist on the classic chowder tradition. This tomato-based seafood soup is packed with tender clams, crispy bacon, and a medley of fresh vegetables, including red potatoes, carrots, and celery, creating a delicious blend of textures and flavors. Enhanced with aromatic garlic, thyme, and a hint of black pepper, this chowder brims with comforting warmth in every bite. Perfect for seafood lovers, it’s an easy one-pot recipe that’s ready in just about an hour, making it ideal for weeknight dinners or impressing guests. Serve it piping hot, garnished with fresh parsley, alongside crusty bread for dipping or a handful of oyster crackers for the ultimate cozy meal experience. Keywords: Manhattan clam chowder recipe, tomato-based clam chowder, easy seafood chowder, hearty soup, one-pot meal.
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Recipe Information
Ingredients
- 2 pounds Fresh clams (or canned clams with juice)
- 2 cups Clam juice
- 4 slices Bacon
- 1 medium Yellow onion, diced
- 2 Celery stalks, diced
- 2 medium Carrots, diced
- 3 Garlic cloves, minced
- 3 medium Red potatoes, diced
- 1 28-ounce can Crushed tomatoes
- 2 cups Chicken stock (or fish stock)
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
If using fresh clams, scrub them clean under cold running water. In a large pot, steam the clams with 1 cup of water over medium heat until they open, about 5-7 minutes. Discard any clams that remain closed. Remove clams from the shells, chop into small pieces, and set aside. Strain and reserve the cooking liquid.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
Add the diced onion, celery, and carrots to the pot with the bacon fat. Sauté for 5-7 minutes until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced potatoes, canned crushed tomatoes, clam juice, chicken stock, reserved clam steaming liquid (if using fresh clams), thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender.
Add the chopped clams and crumbled bacon to the pot. Simmer for an additional 5 minutes to heat the clams through.
Taste and adjust the seasoning, if needed. Remove the bay leaf before serving.
Ladle the Manhattan clam chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 12684 mg | 551% | |
| Total Carbohydrate | 182.4 g | 66% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 45.2 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 878 mg | 68% | |
| Iron | 163.8 mg | 910% | |
| Potassium | 7765 mg | 165% | |
*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.
