Manhattan Clam Chowder

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

Diana

Tomato-based Manhattan clam chowder is a great alternative to dairy-based New England style. It’s a great change of pace!

No ratings yet

Servings 6 servings

Print Recipe Pin Recipe

Course Soups

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Ingredients

  

1x2x3x

• 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.

Keyword manhattan clam chowder

Tried this recipe?Let us know how it was!