If you love clam chowder but want to try something lighter and packed with vibrant flavors, Manhattan clam chowder is the perfect choice. Unlike its creamy New England cousin, Manhattan clam chowder features a brothy tomato base that lets the fresh clams and vegetables shine. Ready to learn how to make this hearty, comforting soup? Let’s dive in!
What Makes Manhattan Clam Chowder Special?
Manhattan clam chowder is known for its clear, red broth made from tomatoes and clam juice, rather than cream or milk. This gives it a bright, tangy flavor that’s both refreshing and satisfying. It’s loaded with fresh vegetables like carrots, celery, onions, and potatoes, making it a wholesome meal in a bowl. A bit of smoky bacon adds depth, and fresh herbs like thyme or parsley bring it all together.
Ingredients You’ll Need
Here’s a typical ingredient list to get you started:
– Bacon (4 to 6 slices, diced)
– Onion (1 large, diced)
– Carrots (2-3, diced)
– Celery stalks (2, diced)
– Garlic (2 cloves, minced)
– Potatoes (2 medium, diced; Yukon Gold or red potatoes work best)
– Canned diced tomatoes (28 ounces)
– Clam juice (2 to 3 bottles, 8 ounces each)
– Fresh or canned clams (about 1 pound fresh or 2 cans drained)
– Tomato paste (1-2 tablespoons)
– Fresh thyme or dried thyme (1-2 teaspoons)
– Bay leaf (1)
– Worcestershire sauce (optional, 1-2 tablespoons for extra umami)
– Salt and pepper to taste
– Fresh parsley for garnish
– Oyster crackers for serving (optional)
Step-by-Step Guide to Making Manhattan Clam Chowder
1. Cook the Bacon
Start by heating a large pot over medium heat. Add the diced bacon and cook until it’s crispy and golden. Remove the bacon with a slotted spoon and set it aside, leaving the flavorful bacon fat in the pot.
2. Sauté the Vegetables
Add the diced onion, carrots, and celery to the pot with the bacon fat. Season lightly with salt and pepper. Cook for about 6-8 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Build the Broth
Stir in the tomato paste, dried thyme, and bay leaf. Pour in the clam juice, chicken broth (if using), and canned diced tomatoes with their juice. Add the diced potatoes and bring the mixture to a simmer.
4. Simmer Until Tender
Let the chowder simmer gently for about 15 minutes or until the potatoes are tender but not falling apart.
5. Add Clams and Bacon
Stir in the drained clams and the reserved crispy bacon. Let the chowder simmer for another 5-10 minutes to let the flavors meld. If you like, add a splash of Worcestershire sauce for an extra savory kick.
6. Final Touches
Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley and serve hot with oyster crackers or crusty bread.
Tips for the Best Manhattan Clam Chowder
– Use good quality clam juice for a rich, authentic flavor.
– Don’t overcook the clams; add them near the end to keep them tender.
– Potatoes should be firm but cooked through—avoid mushy potatoes.
– Feel free to add other veggies like zucchini or bell peppers for extra texture and nutrition.
– Leftovers taste even better the next day as the flavors deepen.
Variations to Try
– Add a splash of dry sherry or white wine for complexity.
– Mix in other seafood like shrimp, scallops, or crab for a seafood medley chowder.
– For a vegetarian version, skip the bacon and use vegetable broth instead of clam juice, adding smoked paprika for a smoky flavor.
Manhattan clam chowder is a versatile, flavorful soup that’s easy to make and perfect for any season. Its bright tomato base and fresh ingredients make it a lighter alternative to creamy chowders without sacrificing heartiness or taste. Whether you’re cooking for family or entertaining guests, this chowder will warm hearts and satisfy appetites.
Enjoy your homemade Manhattan clam chowder with a side of oyster crackers or crusty bread for dipping. It’s a bowl of comfort that’s sure to become a favorite!