This Manhattan Clam Chowder recipe consists of the basic ingredients, but I've added some red pepper flakes to jazz it up just a bit.
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This Manhattan Clam Chowder recipe consists of the basic ingredients, but I've added some red pepper flakes to jazz it up just a bit. And I've swapped out a couple other traditional ingredients just because I can't get them here in Costa Rica.
New England and Manhattan chowder styles
Manhattan is the lesser known cousin to the ever-popular New England style.
The biggest visible difference between the two is the broth. The New England version has a creamy broth, but Manhattan Clam Chowder has a tomato-based broth.
The flavors are wildly different, too. The Manhattan version has bacon, and it uses more vegetables, including tomato, celery and carrots. The most widely used herb is thyme, which is responsible for the broth's unique, distinctive flavor. If you've ever had Campbell's Manhattan Clam Chowder, you know what I mean.
Using canned clams is a common practice when making this soup, and it gives the added bonus of using the clam juice to flavor the broth, too. When you used canned clams, make sure you don't buy smoked clams.
My next batch of this chowder is going to include okra. Okay, okay, I know, it's a Southern thing and a far cry from New York, but it sure seems like it would make a great addition.
How to make Manhattan Clam Chowder
Ingredients
- Bacon
- Diced carrots (try this veggie dicer - you're gonna love it)
- Celery, sliced
- Diced onion
- Garlic
- Tomato paste
- Dried thyme
- Crushed red pepper flakes
- Bay leaf
- Diced russet potatoes
- Mott's Clamato tomato cocktail
- Chicken broth
- Canned diced tomatoes and ½ the juice from the can
- Canned baby clams
Instructions
- Prep all the ingredients and have them ready to go.
- In a large soup pot or Dutch oven, cook the bacon, then remove the bacon and drain on paper towels.
- Saute the onion, carrots and celery and cook in the bacon grease until almost tender.
- Add the garlic and cook until it's aromatic.
- Add the tomato paste, thyme, and bay leaf and cook for about 2 minutes, stirring constantly so the tomato paste doesn't scorch.
- Add the Clamato, chicken broth and potatoes, bring it to a simmer and cook until the tomatoes are tender - about 10-12 minutes.
- Add the bacon, tomatoes, the retained tomato juice (about ½ of the original full amount of drained juice,) and the clams with their juice.
- Test the chowder broth, adding salt and pepper to taste.
- Simmer for 5-8 minutes to heat everything through, then serve.
Love soup? If you like Manhattan Clam Chowder, try these recipes too...
A big bowl of hearty soup is so good for the body and soul! If you're a fan of a great bowl of soup, after you try this Manhattan Clam Chowder, check out my Spicy Chicken and Potato Soup. For a lighter and brighter soup, Lemon Chicken Orzo Soup is a yummy option.
📖 Recipe
Manhattan Clam Chowder
Ingredients
- 4 slices thick-cut bacon chopped
- 2 carrots peeled and diced to ½-inch pieces (try this veggie dicer - you're gonna love it)
- 1½ cup celery halved lengthwise and sliced
- 1 cup onion diced
- 2 teaspoons garlic minced
- ¼ cup tomato paste
- 1 Tablespoon dried thyme
- ⅓ teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 pound russet potatoes peeled and diced to ½-inch
- 2 cups Mott's Clamato tomato cocktail
- 2 cups chicken broth
- 28 ounces canned diced tomatoes drained, but keep about half the juice
- 10 ounces canned baby clams undrained, or 10 ounces shelled clams fresh or frozen
Instructions
- Prep all the ingredients and have them ready to go.
- In a large soup pot or dutch oven, fry the bacon over medium heat until crisp, stirring occasionally. Remove the bacon and drain on paper towels.
- Into the pot with the bacon grease, add the onion, carrots and celery and saute until almost tender, stirring occasionally.
- Add the garlic and cook for 15 seconds or so, until it's aromatic.
- Add the tomato paste, thyme, and bay leaf and cook for about 2 minutes, stirring constantly so the tomato paste doesn't scorch.
- Add the Clamato, chicken broth and potatoes, bring it to a simmer and cook until the potatoes are tender - about 10-12 minutes.
- Add the bacon, tomatoes, the retained tomato juice (about ½ of the original full amount of drained juice,) and the clams with their juice. Stir well and test the broth, adding salt and pepper to taste.
- Simmer for 5-8 minutes to heat everything through, then serve.
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