Manhattan Quahog Chowder
A hearty New England-style clam chowder featuring tender quahogs, smoky salt pork, and a rich tomato base, perfect for seafood lovers and comfort food enthusiasts.
Ingredients
Instructions
- In a large saucepan, cook salt pork over low heat until the fat is rendered.
- Remove salt pork if desired.
- Add chopped onion and celery to the saucepan and cook until softened.
- Add diced potatoes, thyme, and boiling water.
- Simmer until potatoes are tender.
- Stir in pureed tomatoes and chopped quahogs.
- Season with salt and pepper to taste.
- Cook until quahogs are heated through and flavors meld.
Tips & Substitutions
For a richer flavor, consider using smoked bacon instead of salt pork. If quahogs are unavailable, clams can be a suitable substitute. Adjust the thickness by adding more or less water based on your preference. To enhance the dish, a dash of hot sauce or Worcestershire sauce can add depth. This chowder can be made ahead of time and tastes even better the next day.
Serving Suggestions
Serve the Manhattan Quahog Chowder with crusty bread or crackers for a satisfying meal. A light green salad or a side of coleslaw pairs beautifully for a refreshing contrast. For additional flavor, sprinkle fresh parsley or chives on top before serving. This hearty chowder is perfect for a cozy dinner or as part of a New England-inspired feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally. Avoid boiling, as it may toughen the quahogs. If the chowder thickens too much, add a splash of water or broth to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Manhattan Quahog Chowder contains roughly 336 calories, with 10g protein, 46g carbohydrates, and 18g fat. It is an excellent source of vitamin C (235% of the Daily Value), iron (123% of the Daily Value), and dietary fiber (73% of the Daily Value). Note that it is relatively high in sodium, at 1558mg per serving (68% 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 quahogs instead of frozen?
Yes, fresh quahogs can enhance the flavor and texture of the chowder. Just be sure to clean and prepare them properly before adding them to the soup. Fresh quahogs will cook more quickly, so add them towards the end of the cooking process.
Is it possible to make this chowder vegetarian?
Absolutely! To make a vegetarian version, omit the salt pork and use vegetable broth instead of water. You can also add more vegetables, such as carrots or corn, for added flavor and texture. Consider using a plant-based alternative for a creamy texture, if desired.
How can I make this chowder spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes when cooking the onions and celery. For a flavor twist, a few dashes of your favorite hot sauce or a sprinkle of cayenne pepper can elevate the dish without overpowering the other flavors.
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).