A tomato-based clam chowder loaded with potatoes and vegetables, the red-broth rival to New England's cream-based version.
Manhattan clam chowder stands in deliberate contrast to its creamy New England cousin, built on a tomato-based broth that keeps the dish lighter while still delivering the briny depth that clam chowder is known for. Bacon renders first for its smoky fat, which forms the base for sauteing onion, celery and carrot before clam juice, tomatoes and potatoes go in to simmer together into a hearty, chunky soup. Fresh or canned clams are added only in the final few minutes, keeping them tender rather than rubbery, and the whole pot comes together into a soup that's brighter and more vegetable-forward than the cream-based chowders found further north.
Serves 4
Cook diced bacon in a large pot until crisp; remove with a slotted spoon, leaving the fat in the pot.
Cook onion, celery and carrot in the bacon fat until softened, about 8 minutes, then add garlic for 1 minute.
Drain the clams, reserving the juice, and add it along with clam juice or fish stock, crushed tomatoes, potatoes, thyme, bay leaves, salt and pepper.
Bring to a boil, then reduce heat and simmer 20-25 minutes until the potatoes are tender.
Stir in the chopped clams and cooked bacon, simmering just 3-4 minutes until heated through.
Add the clams only at the very end — extended cooking turns them tough and rubbery.
Remove bay leaves, garnish with parsley, and serve hot.
Add the clams only in the final few minutes of cooking — overcooked clams turn tough and chewy very quickly.
Use the reserved liquid from canned clams as part of the broth for extra briny flavor rather than discarding it.
Dice the vegetables uniformly so they cook evenly and the finished soup has a consistent texture.
Fresh clams, steamed open and chopped, can replace canned for a more elevated version.
Adding a diced green bell pepper along with the other vegetables is a common regional variation.
A spicier version adds a pinch of red pepper flakes to the broth.
Refrigerate up to 3 days in an airtight container; reheat gently on the stove, being careful not to overcook the clams further.
Manhattan clam chowder emerged in New York in the late 19th or early 20th century as a tomato-based alternative to the cream-based New England style, and the rivalry between the two versions remains a point of regional culinary pride along the northeastern coast.
Yes, steam them open, chop the meat, and use the strained cooking liquid in place of some of the clam juice for extra flavor.
Fish stock or a mix of chicken stock and a splash of the reserved canned clam liquid works as a substitute.
They were likely added too early and overcooked — stir them in only during the final few minutes of simmering.
Per serving (380g / 13.4 oz) · 4 servings total
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