Manhattan Clam Chowder
Manhattan Clam Chowder is a hearty and flavorful seafood soup that combines the briny taste of clams with the richness of bacon and the freshness of vegetables. With its robust tomato base and a hint of spice, this chowder is perfect for anyone craving comfort food with a coastal twist.
Ingredients
- 1 Tbsp. butter ⓘ
- 2 slices bacon ⓘ
- 2/3 c. onion, diced ⓘ
- 1/2 c. celery, diced ⓘ
- 2 tsp. green bell pepper, finely minced ⓘ
- 1 clove garlic, minced ⓘ
- 1 c. potatoes, peeled and cubed
- 1 tsp. salt ⓘ
- 1/4 tsp. black pepper, freshly ground ⓘ
- 1 bay leaf ⓘ
- 2 c. boiling water ⓘ
- 2 c. tomatoes, stewed or canned ⓘ
- 1 Tbsp. catsup ⓘ
- 2 c. clams, chopped fine (with liquid) ⓘ
- 1/4 tsp. dried thyme ⓘ
- 1/8 tsp. cayenne pepper ⓘ
- 1 tsp. parsley, minced ⓘ
Instructions
- Melt butter and slowly fry the bacon in a Dutch oven until golden.
- Remove and save the bacon. Add the onion, celery, bell pepper, and garlic.
- Sauté until the onion is transparent.
- Add potatoes, bay leaf, and boiling water.
- Simmer for 10 minutes.
- Add tomatoes and catsup. Simmer until potatoes are soft.
- Add clams, thyme, cayenne pepper, parsley, and bacon. Simmer for 3 minutes.
- Remove the bay leaf, adjust seasoning, and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine when sautéing the vegetables. If you don't have clams, canned tuna or shrimp can be used as a substitute. For a thicker chowder, mash some of the potatoes before adding the clams. Fresh herbs can elevate the dish; try using fresh thyme instead of dried. This dish is reminiscent of other American recipes like Cheddar Chowder.
Serving Suggestions
Serve the Manhattan Clam Chowder hot, garnished with additional minced parsley for a pop of color. This chowder pairs beautifully with crusty bread or oyster crackers for a delightful crunch. For a complete meal, consider serving alongside a fresh salad or a side of Cabbage Patch Stew to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to maintain the chowder's consistency. Gently warm on the stove over low heat, stirring occasionally to prevent sticking. Avoid microwaving if possible, as it can make the chowder grainy.
Nutrition & Diet Analysis (per serving)
Each serving of Manhattan Clam Chowder contains roughly 814 calories, with 55g protein, 152g carbohydrates, and 15g fat. It is an excellent source of vitamin C (293% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (188% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2332mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, you can use fresh clams if they are available. Ensure they are cleaned and steamed before adding them to the chowder. Adjust the cooking time accordingly, as fresh clams will cook faster than canned ones. Just be careful not to overcook them to maintain their tender texture.
Is it necessary to use bacon in this recipe?
While bacon adds a smoky flavor to the chowder, you can omit it for a lighter version or substitute with turkey bacon for a healthier option. If you're vegetarian, try using smoked paprika to achieve that smoky essence without the meat.
Can I freeze the chowder?
Freezing the chowder is not recommended due to the texture of the clams and potatoes after thawing. However, if you must, leave out the clams and add them fresh when reheating. Store in a freezer-safe container for up to 2 months, but expect some texture changes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).