Manhattan Clam Chowder

You ever have those moments where you are craving something? I’m sure you have, we all get cravings, and I had cravings for clams for some time now. I have no idea why, most likely from the cold weather we have been having in Wisconsin, but clams of all things, really? I think I have had my mind on clams casino for some time now, and hence why I’ve been thinking of them, or maybe it was the fried clam po-boy I made some time ago, but I was leaning more on the side of a chowder, a great clam chowder at that. When I was going to make my clam chowder, I decided to put a halt on it, and go with something different, hence this Manhattan clam chowder.

Manhattan Clam Chowder Recipe

Now if you have never heard of Manhattan clam chowder, well, you are basically getting all of the wonderful seafood flavor from the clams and stock, but not using the heavy cream and milk, which I preferred this time around to safe on some of those calories. The result is the same, comforting bowl of soup you would expect in a clam chowder but with a tomato based broth which is to die for.

Let’s get started.

  • 5 slices of bacon, diced, and cooked, fat reserved
  • 1 whole onion, diced
  • 1 large carrot, diced (about 1 1/2 cups)
  • 4 ribs of celery, diced
  • 12 oz tomato juice
  • 4 large yukon gold potatoes, peeled, and cubed
  • 5 cloves of garlic, minced
  • 2 whole bay leaves
  • 4 cups of shrimp stock (or clam or seafood)
  • 28 oz can of crushed tomatoes
  • 28 oz chopped sea clams
  • 1/2 tsp thyme
  • 1/2 tsp cracked black pepper
  • salt to taste
  • dash of worchestershire sauce
  • dash of Tabasco or your favorite hot sauce

Begin by cooking your bacon on medium heat in a large skillet. During this time, prepare your vegetables.

Once the bacon is cooked, remove the bacon with a slotted spoon and set aside to drain on a paper towel. Reserve two tablespoons of the bacon fat, and return back to medium heat. Toss in the onions, carrots, and celery, cooking for about 5 minutes to sweat the vegetables. Toss in the garlic, cooking for a couple of more minutes, then toss the bacon back into the mixture, giving it a good toss.

Next, get a large pot on the stove, and bring that up to medium heat.

How to make Manhattan Clam Chowder

Add the vegetable mixture from skillet into the soup pot, then toss in the potatoes, giving those a good stir. Add in the bay leaves, thyme, tomato juice, crushed tomatoes, clams, and stock, giving that a good stir.  Season with a pinch of salt, and the cracked black pepper. Add the Tabasco and worchestershire sauce, give another stir, and bring to a boil.

Once boiling, reduce the heat to simmer, and cook for about an hour or until the potatoes are fork tender.

Ladle into a bowl, and you are all set with some delicious Manhattan clam chowder. This one might have you thinking about all of that heavy cream in the traditional one. Packed with tons of flavor, and loaded with all of those delicious vegetables and clams, this chowder is a winner. I hope you enjoy.

Manhattan Clam Chowder
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 5 slices of bacon, diced, and cooked, fat reserved
  • 1 whole onion, diced
  • 1 large carrot, diced (about 1½ cups)
  • 4 ribs of celery, diced
  • 12 oz tomato juice
  • 4 large yukon gold potatoes, peeled, and cubed
  • 5 cloves of garlic, minced
  • 2 whole bay leaves
  • 4 cups of shrimp stock (or clam or seafood)
  • 28 oz can of crushed tomatoes
  • 28 oz chopped sea clams
  • ½ tsp thyme
  • ½ tsp cracked black pepper
  • salt to taste
  • dash of worchestershire sauce
  • dash of Tabasco or your favorite hot sauce
Instructions
  1. Begin by cooking your bacon on medium heat in a large skillet. During this time, prepare your vegetables.
  2. Once the bacon is cooked, remove the bacon with a slotted spoon and set aside to drain on a paper towel. Reserve two tablespoons of the bacon fat, and return back to medium heat. Toss in the onions, carrots, and celery, cooking for about 5 minutes to sweat the vegetables. Toss in the garlic, cooking for a couple of more minutes, then toss the bacon back into the mixture, giving it a good toss.
  3. Next, get a large pot on the stove, and bring that up to medium heat.
  4. Add the vegetable mixture from skillet into the soup pot, then toss in the potatoes, giving those a good stir. Add in the bay leaves, thyme, tomato juice, crushed tomatoes, clams, and stock, giving that a good stir. Season with a pinch of salt, and the cracked black pepper. Add the Tabasco and worchestershire sauce, give another stir, and bring to a boil.
  5. Once boiling, reduce the heat to simmer, and cook for about an hour or until the potatoes are fork tender.
  6. Ladle into a bowl, and you are all set with some delicious Manhattan clam chowder. This one might have you thinking about all of that heavy cream in the traditional one.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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