Manhattan Clam Chowder Recipe
A robust and flavorful chowder brimming with tender clams, smoky bacon, fresh vegetables, and hearty potatoes, all enveloped in a rich tomato-infused broth. Ideal as a warming starter or a satisfying main course.
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Servings: 6
Ingredients
- 1 bay leaf
- 2 8- ounce bottles clam juice
- 1/2 teaspoon dried thyme
- 6 slices bacon chopped
- 2 tablespoons chopped parsley
- 10- ounce can whole baby clams drained
- 28- ounce can diced tomatoes undrained
- 2 cups chicken broth
- 1/4 cup tomato paste
- 2 carrots peeled, quartered, and sliced
- 1 pound Russet potatoes peeled and diced into 1/2-inch cubes
- 1/2 cup onion diced
- 1/2 cup celery sliced
- 2 teaspoons minced garlic
- Salt and pepper to taste
- Oyster crackers and additional cooked bacon for serving (optional)
Instructions
- Warm a large pot over medium heat and render the bacon until crisp, stirring occasionally. Lift the bacon pieces from the pot and set aside on paper towels to drain. Introduce the diced onions, sliced carrots, and celery into the pot, seasoning with salt and pepper as needed. Sauté, stirring now and then, for about 6–8 minutes until the vegetables soften. Add the minced garlic and cook for an additional 30 seconds until fragrant. Incorporate the tomato paste, dried thyme, bay leaf, clam juice, chicken broth, and diced potatoes. Blend thoroughly and bring the mixture to a gentle simmer. Let it cook for 10–15 minutes, or until the potatoes yield to a fork. Fold in the diced tomatoes and drained baby clams, adjusting the seasoning with salt and pepper if necessary. Allow the chowder to simmer for 5 minutes more, then stir in the reserved bacon. Garnish with chopped parsley, add oyster crackers and extra bacon if desired, and serve piping hot.
Notes
Serve with crusty bread for an even heartier meal, if preferred.