I usually associate clam chowder with New England, and I love the creamy goodness, but the Manhattan version is a delicious alternative. The tomato base is a refreshing change of pace, plus it tends to be more colorful and a bit lighter than the dairy-based version. Manhattan clam chowder typically contains bacon or salt pork, tomatoes, clam liquids, a variety of diced vegetables, and chopped clams.
The chowder probably originated in New York or Rhode Island, but the reason it is named “Manhattan” is unknown.
Recipe Variations
- Corn: Add 1/2 to 1 cup of corn to the chowder.
- Seafood: Add some shrimp, scallops, or fish near the end of the cooking time.
- Spicy Manhattan Clam Chowder: Add a splash of hot sauce or some crushed red pepper for a spicy kick.
- Garnishes: Garnish with Parmesan cheese, chopped parsley, sliced green onion tops, or crumbled cooked bacon.
Manhattan Clam Chowder
Tomato-based Manhattan clam chowder is a great alternative to dairy-based New England style. It’s a great change of pace!
- Prep Time: 15
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soups
- Cuisine: American
Ingredients
Scale
- 6 strips bacon, diced (or 3 ounces salt pork)
- 1 1/2 cups chopped onions
- 1 medium carrot, diced
- 1 cup diced celery
- 1 green bell pepper, diced, optional
- 1 14.5-ounce can tomatoes with juice, chopped
- 1 cup diced potatoes, optional
- 3 cups clam juice
- 1/4 teaspoon dried leaf thyme
- 1 small bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 6.5-ounce cans clams, minced or chopped, with liquids
Instructions
- Cook the bacon in a Dutch oven or large saucepan over medium heat until crisp. Using a slotted spoon, remove the bacon pieces to paper towels to drain.
- Add the onions, carrot, celery, and bell pepper to the drippings and cook until the onions are translucent, 3 to 4 minutes.
- Add the tomatoes, potatoes, clam juice, thyme, and bay leaf to the pot and season to taste with salt and pepper. Bring the mixture to a simmer; reduce the heat to low, cover the pan, and cook for 15 minutes, or until the potatoes are tender.
- Add the clams and continue to cook for 2 minutes. Taste and adjust the seasonings.
- Remove the bay leaf and serve hot.
