Trego Family Manhattan Clam Chowder
Dive into the heartwarming flavors of coastal tradition with the Trego Family Manhattan Clam Chowder, a vibrant take on a classic seafood soup. This hearty, tomato-based chowder is brimming with tender littleneck or cherrystone clams, wholesome vegetables like celery, carrots, and red potatoes, and a medley of aromatic spices, including thyme, paprika, and red pepper flakes for a subtle kick. The addition of homemade clam broth and clam juice ensures every spoonful is packed with rich, briny goodness. Easy to prepare in under an hour, this recipe is perfect for serving six hungry guests and pairs beautifully with crusty sourdough bread. Garnished with fresh parsley, this Manhattan clam chowder recipe is a flavorful, hearty dinner option that will transport your taste buds straight to the shores of New England.
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Recipe Information
Ingredients
- 3 pounds fresh clams (littleneck or cherrystone)
- 4 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 large cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium red potatoes, diced
- 28 ounces crushed tomatoes (canned)
- 2 cups clam juice
- 1 whole bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Scrub the clams under cold running water to remove any grit. Discard any clams that are cracked or do not close when tapped.
In a large pot, heat water over medium-high heat. Add the clams, cover, and steam for 8-10 minutes until the clams open. Discard any that remain closed. Strain the clam broth through a fine-mesh sieve and reserve. Remove the clam meat from the shells and chop into bite-sized pieces. Set aside.
In a large soup pot, heat olive oil over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add minced garlic and diced red bell pepper. Cook for another 2 minutes until fragrant.
Stir in the diced potatoes, crushed tomatoes, clam juice, reserved clam broth, bay leaf, dried thyme, paprika, red pepper flakes, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, stirring occasionally, until the potatoes are tender.
Stir in the chopped clam meat and simmer for an additional 5 minutes to heat through.
Remove and discard the bay leaf. Taste and adjust seasoning if necessary.
Ladle the chowder into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 47.9 g | ||
| Protein | 205.2 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1696 mg | 130% | |
| Iron | 204.4 mg | 1136% | |
| Potassium | 6554 mg | 139% | |
*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.
