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–+ servings
Overhead view of Manhattan clam chowder in a large white soup bowl with chunks of diced potatoes and chopped clams.

Manhattan Clam Chowder

mylifeinbalancegroup.com/manhattan-clam-chowder/
Manhattan clam chowder has a creamy tomato base, with tender potatoes, clams, and bits of bacon throughout. It's easy to make, and the perfect soup for any time of the year!
Prep 15 minutes
Cook 40 minutes
Total 55 minutes
Recipe Makes (Approximate): 6 servings

Equipment

  • dutch oven or other heavy bottomed pot, 4-quart or 6-quart
  • Large wooden spoon

Ingredients

For the Manhattan Clam Chowder

  • 6 strips thick-cut bacon (diced into ½-inch pieces)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1 cup diced yellow onion
  • 1 large celery rib (diced)
  • 2 medium carrots (diced)
  • ½ tablespoon tomato paste
  • 1 cup bottled clam juice
  • 2 cups chicken broth (or more clam juice)
  • 1 ½ pounds diced yukon gold potatoes (3-4 potatoes, depending on size)
  • 1 28-ounce can diced tomatoes
  • ½ cup heavy cream (at room temperature)
  • 2 10-ounce cans chopped baby clams (drained, juice reserved)
  • reserved juice from cans of clams
  • 3 pinches cayenne pepper
  • 2 tablespoons freshly chopped parsley
  • salt (to taste)
  • freshly cracked black pepper (to taste)

Serving Suggestions (All Optional)

  • saltine crackers
  • oyster crackers

Instructions

  • Place large dutch oven on stovetop over low heat. When pot is warm, add 6 strips thick-cut bacon. Once bacon has rendered a few tablespoons of fat, increase heat to medium. Cook bacon until crisp and golden brown.
  • Discard all but 1 tablespoon of bacon fat, keeping bacon in pot. Add 1 tablespoon olive oil, and 3 cloves garlic to pot. Stir constantly, 30 to 60 seconds, until fragrant.
  • Add 1 cup diced yellow onion, 1 large celery rib, and 2 medium carrots to pot. Stir to incorporate, then sauté ingredients 10 minutes or until vegetables have softened.
  • When vegetables have softened, add ½ tablespoon tomato paste, 1 ½ pounds diced yukon gold potatoes, 1 cup bottled clam juice, reserved clam juice, and 2 cups chicken broth. Stir to incorporate, making sure to scrape bottom of pot to loosen any ingredients that may have stuck during sauté. Note: Increase amount of broth as needed so that broth just barely covers potatoes
  • Increase heat to medium, bring mixture to boil. Once boiling, cover and cook potatoes vigorously, 10 minutes, until soft on outside and firm in center.
  • After 10 minutes, ff broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release starch.
  • Once broth has thickened, add 1 28-ounce can diced tomatoesStir to incorporate, then simmer for 5 more minutes.
  • Remove pot from heat. Add ½ cup heavy cream, 2 10-ounce cans chopped baby clams, 3 pinches cayenne pepper, and 2 tablespoons freshly chopped parsley, adjusting seasonings to taste. Add more salt and freshly cracked black pepper as needed.
  • Serve warm, with saltine crackers or oyster crackers, if desired.

Recipe Notes

  • Make it Dairy Free: Use unsweetened canned coconut cream instead of heavy cream.

Nutrition Information (Approximate)

Serving Size: 1servingCalories: 378calProtein: 13gFat: 25gSaturated Fat: 10gTrans Fat: 0.05gCholesterol: 74mgSodium: 892mgPotassium: 729mgTotal Carbs: 28gFiber: 4gSugar: 4gErythritol: 0gSugar Alcohols: 0gNet Carbs: 24gVitamin A: 4030IUVitamin C: 28mgCalcium: 73mgIron: 5mg
Recipe By: Cheryl Malik
https://mylifeinbalancegroup.com/manhattan-clam-chowder/