Manhattan Clam Chowder

Manhattan clam chowder has a creamy tomato base, with tender potatoes, clams, and bits of bacon throughout. It's easy to make, and the perfect soup for any time of the year!

Prep: 15

Cook: 40

Total: 55

Yield:6 servings

Equipment

dutch oven or other heavy bottomed pot, 4-quart or 6-quart
Large wooden spoon

Ingredients

For the Manhattan Clam Chowder

6 strips thick-cut bacon diced into ½-inch pieces
1 tablespoon olive oil
3 cloves garlic minced
1 cup diced yellow onion
1 large celery rib diced
2 medium carrots diced
½ tablespoon tomato paste
1 cup bottled clam juice
2 cups chicken broth or more clam juice
1 ½ pounds diced yukon gold potatoes 3-4 potatoes, depending on size
1 28-ounce can diced tomatoes
½ cup heavy cream at room temperature
2 10-ounce cans chopped baby clams drained, juice reserved
reserved juice from cans of clams
3 pinches cayenne pepper
2 tablespoons freshly chopped parsley
salt to taste
freshly cracked black pepper to taste

Serving Suggestions (All Optional)

saltine crackers
oyster crackers

Instructions

Place large dutch oven on stovetop over low heat. When pot is warm, add 6 strips thick-cut bacon. Once bacon has rendered a few tablespoons of fat, increase heat to medium. Cook bacon until crisp and golden brown.
Discard all but 1 tablespoon of bacon fat, keeping bacon in pot. Add 1 tablespoon olive oil, and 3 cloves garlic to pot. Stir constantly, 30 to 60 seconds, until fragrant.
Add 1 cup diced yellow onion, 1 large celery rib, and 2 medium carrots to pot. Stir to incorporate, then sauté ingredients 10 minutes or until vegetables have softened.
When vegetables have softened, add ½ tablespoon tomato paste, 1 ½ pounds diced yukon gold potatoes, 1 cup bottled clam juice, reserved clam juice, and 2 cups chicken broth. Stir to incorporate, making sure to scrape bottom of pot to loosen any ingredients that may have stuck during sauté. Note: Increase amount of broth as needed so that broth just barely covers potatoes
Increase heat to medium, bring mixture to boil. Once boiling, cover and cook potatoes vigorously, 10 minutes, until soft on outside and firm in center.
After 10 minutes, ff broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release starch.
Once broth has thickened, add 1 28-ounce can diced tomatoesStir to incorporate, then simmer for 5 more minutes.
Remove pot from heat. Add ½ cup heavy cream, 2 10-ounce cans chopped baby clams, 3 pinches cayenne pepper, and 2 tablespoons freshly chopped parsley, adjusting seasonings to taste. Add more salt and freshly cracked black pepper as needed.
Serve warm, with saltine crackers or oyster crackers, if desired.

Notes

Make it Dairy Free: Use unsweetened canned coconut cream instead of heavy cream.

Nutrition

Recipe By:Cheryl Malik