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Ina Garten Manhattan Clam Chowder with bacon, clams, onions, carrots, celery, garlic, tomato paste, thyme, bay leaf, potatoes, clam juice, chicken broth, diced tomatoes, and parsley. This easy Manhattan Clam Chowder Recipe creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.
- Soups
- 269
- American
- Overview
- Ingredients
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Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Canned soup was one of my childhood staples. It was often served for lunch, dinner, and sometimes both. It was usually something brothy, like chicken noodle, chicken rice, or beef barley. Every once in a while, though, we'd get to enjoy a creamy bowl of New England clam chowder.
2 (10 ounce) cans whole baby clams, undrained
2 (6.5 ounce) cans chopped clams, undrained
4 strips thick-cut bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
1 cup bottled clam juice
2 medium carrots, cut into 1/2 inch pieces
Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
- John Mitzewich
- 375
- Lunch
Thanks to your fine recipe, I made my very first Manhattan clam chowder tonight and it more than lived up to its billing! Simmered all those ingredients for about 45 minutes and the added shrimp was a nice complement to the clams.
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Feb 23, 2023 · A Manhattan clam chowder recipe with a hearty blend of vegetables, clams, and a little added spice. Tastes even better the next day.
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Give it a try! Contents [ show] Why Manhattan Clam Chowder? This article may contain affiliate links. We earn from qualifying purchases at no cost to you. Thank you for your generous support! This Manhattan Clam Chowder recipe is fantastic if you’re looking to up your soup skills.
- Dinner, Lunch
- 250
- American
Jul 23, 2024 · Manhattan clam chowder is a clam and potato soup made with a tomato-based broth and other vegetables. New England clam chowder also contains clams and potatoes but features a rich, creamy base made with milk and heavy cream. Both styles offer comforting ways to enjoy the sweet, succulent taste of clams.
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Feb 21, 2024 · How To Make Chef John’s Manhattan Clam Chowder. This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer.
