Description
Savory Manhattan Clam Chowder is a classic tomato-based seafood soup featuring tender clams, diced vegetables, and aromatic herbs. Unlike creamy chowders, this version offers a light, flavorful broth that perfectly balances the fresh taste of clams with the heartiness of potatoes and the sweetness of tomatoes, making it a comforting and satisfying dish.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
Soup Ingredients
- 1 can (14 oz) diced tomatoes
- 2 cups clam juice
- 2 cups chopped potatoes
- 2 cans (6 oz each) chopped clams, drained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil and cook bacon: In a large pot over medium heat, warm the olive oil and add the chopped bacon. Cook until the bacon is crispy, rendering out its fat for flavor.
- Sauté vegetables: Add the diced onion, carrot, and celery to the pot. Cook these aromatics until they are softened and fragrant, which usually takes about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional minute, taking care not to burn it to preserve its bright flavor.
- Combine tomatoes and liquids: Pour in the canned diced tomatoes along with their juices, the clam juice, and add the chopped potatoes to the pot.
- Season and simmer: Add dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Let it simmer gently for 20 minutes or until the potatoes are tender.
- Add clams and finish cooking: Stir in the drained chopped clams and cook for another 5 minutes to meld the flavors and heat the clams through.
- Garnish and serve: Remove the chowder from heat, sprinkle chopped parsley on top for freshness, and serve hot. Enjoy with crusty bread or oyster crackers for a traditional experience.
Notes
- Use fresh clams if available to enhance the depth of flavor in the chowder.
- Serving the chowder with crusty bread or oyster crackers complements the soup well.
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days for best taste and safety.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
