Manhattan Clam Chowder
A vibrant, tomato-based clam chowder loaded with clams, potatoes, celery, and carrots - the bolder, broth-forward East Coast alternative to the cream-based New England style.
Ingredients
- 4 cans canned chopped clams (with juice)
- 2 tbsp olive oil
- 4 slices thick-cut bacon, chopped
- 1 yellow onion, diced
- 3 celery stalks, sliced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1 lb Yukon Gold or red potatoes, 1/2-inch dice
- 2 cups canned crushed tomatoes
- 2 cups bottled clam juice
- 1/2 tsp dried thyme
- 2 bay leaves
- 1 tsp Old Bay seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Drain 4 cans canned chopped clams (with juice), reserving all the juice from the cans.
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2
Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 slices chopped thick-cut bacon and cook until lightly crisp, about 4 minutes. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
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3
Add 1 diced yellow onion, 3 sliced celery stalks, and 2 diced medium carrots to the pot. Cook, stirring occasionally, until softened, about 6 minutes. Add 3 minced garlic cloves and cook 1 minute more.
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4
Stir in 1 lb 1/2-inch dice Yukon Gold or red potatoes, 2 cups canned crushed tomatoes, the reserved clam juice from the cans, and 2 cups bottled clam juice. Add 1/2 tsp dried thyme, 2 bay leaves, 1 tsp Old Bay seasoning, 1/2 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
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5
Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15-18 minutes.
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6
Add the reserved clams and the cooked bacon back to the pot. Simmer for 3-4 minutes until clams are heated through. Remove bay leaves.
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7
Taste and adjust seasoning. Ladle into bowls and top with 2 tbsp chopped fresh flat-leaf parsley.