Manhattan Clam Chowder
From 55to64 16 years ago
- 45 minutes to make
- Serves 4
Red clam chowder that we eat as our main meal. Serve a salad and some crusty bread on the side. You can serve small bowls as an appetizer. Amounts on vegetables are approximations. I usually use more green pepper and celery because I like them!
Ingredients
- 4 ounces bacon, cut into 1/3-inch dice shopping list
- 1 tablespoons olive oil shopping list
- 11/2 teaspoons fresh garlic, finely chopped shopping list
- 1/2 large onion (5 ounces), cut into 1/2-inch dice shopping list
- 1 stalk celery (2 ounces), cut into 1/3-inch dice shopping list
- 1/2 medium green bell pepper (3 ounces), cut into 1/2-inch dice shopping list
- 1 medium carrot (2 ounces), cut into 1/2-inch dice shopping list
- 2 dried bay leaves shopping list
- 1 teaspoons dried oregano shopping list
- 1/4 to 1/2 teaspoon crushed red-pepper flakes shopping list
- 3/4 pounds all-purpose potatoes, peeled and cut into 1/2-inch dice shopping list
- 2 1/2 cups clam broth (use juice from canned clams and add 1/2 to 3/4 cup more juice) shopping list
- 2 6-ounce cans diced clams shopping list
- 1 10-ounce can baby whole clams shopping list
- 1 14-ounce can petite (or regular) diced tomatoes in juice shopping list
- 1/8 cup chopped flat-leaf parsley shopping list
- coarse salt and freshly ground black pepper shopping list
How to make it
- Heat a 2- to 3-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.
- Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided
The Rating
Reviewed by 5 people-
I love clam chowder, and this looks great! High five! Thanks for sharing :+D
chefelaine
in Muskoka loved it
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I have a manhattan clam chowder on the site but like the looks of this one!
pleclare
in Framingham loved it
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Thanks so much for this post, 55! I have been searching for a great sounding clam chowder for my hubby for a long time.. your recipe is now MINE.. lol. You got my five and my thanks!
Lorraine
lacrenshaw
in Horsham loved it
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