Description
A hearty and flavorful Manhattan Clam Chowder, packed with fresh clams, tender potatoes, and a rich tomato-based broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery stalks, finely chopped
- 1 green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup tomato paste
- 1 (28 ounce) can crushed tomatoes
- 4 cups clam juice
- 2 cups chicken broth (or vegetable broth)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 3 pounds littleneck clams, scrubbed
- 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1/2 pound bacon, diced
- Fresh parsley, chopped
- Oyster crackers
- Hot sauce
Instructions
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes.
- Add Garlic and Spices: Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
- Incorporate Tomato Paste: Stir in the tomato paste and cook for another 2 minutes, stirring constantly.
- Deglaze with Tomatoes and Broth: Pour in the crushed tomatoes, clam juice, and chicken broth (or vegetable broth). Add the bay leaf. Bring the mixture to a simmer.
- Season and Simmer: Season the base with salt and freshly ground black pepper to taste. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour.
- Cook the Bacon: While the base is simmering, cook the diced bacon in a separate skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
- Sauté the Potatoes: Add the diced potatoes to the skillet with the reserved bacon fat. Cook, stirring occasionally, until the potatoes are slightly softened, about 8-10 minutes.
- Add Potatoes to the Base: Add the sautéed potatoes to the simmering chowder base. Stir to combine.
- Steam the Clams: In a separate large pot, add about 1 cup of water. Bring to a boil. Add the scrubbed littleneck clams to the pot. Cover and steam until the clams open, about 5-10 minutes. Discard any clams that do not open.
- Strain the Clam Broth: Carefully remove the clams from the pot using tongs. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand or grit. Reserve the strained clam broth.
- Chop the Clams: Once the clams are cool enough to handle, roughly chop them into bite-sized pieces.
- Add Clam Broth and Clams: Add the strained clam broth to the chowder pot. Stir in the chopped clams.
- Simmer and Thicken: Continue to simmer the chowder for another 15-20 minutes, or until the potatoes are tender and the flavors have fully melded. If you prefer a thicker chowder, you can mash a few of the potatoes against the side of the pot with a spoon.
- Adjust Seasoning: Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed.
- Stir in Bacon: Just before serving, stir in the cooked bacon. Reserve some bacon for garnish, if desired.
- Ladle and Garnish: Ladle the Manhattan Clam Chowder into bowls.
- Garnish (Optional): Garnish with fresh chopped parsley, crumbled bacon, and oyster crackers. You can also add a dash of hot sauce for extra heat.
- Serve Immediately: Serve the chowder immediately and enjoy!
Notes
- Use fresh littleneck clams for the best flavor.
- Don’t overcook the clams; steam them just until they open.
- Straining the clam broth is essential to remove any sand or grit.
- Adjust the thickness by mashing some potatoes or adding a cornstarch slurry.
- This chowder is great made ahead of time.
- Spice it up with more red pepper flakes or hot sauce.
- Feel free to add other vegetables like carrots, zucchini, or corn.
- Serve with crusty bread for dipping.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheating: Reheat on the stovetop or in the microwave until heated through.
- Prep Time: 30 minutes
- Cook Time: 90 minutes