Manhattan Clam Chowder
Warm up with a bowl of Manhattan Clam Chowder a hearty, tomato-based classic packed with tender clams, fresh vegetables, and bold, savory flavor. This lighter, broth-style chowder is a delicious twist on the traditional, offering a rich taste without the cream.
Ingredients
- 4 slices bacon, chopped (optional, for flavor)
- 2 tablespoons olive oil (or butter)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 green bell pepper, diced
- 3 medium potatoes, peeled and diced
- 1 can (14 oz / 400 g) diced tomatoes
- 4 cups clam juice (or fish stock)
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 2 cups chopped clams (fresh or canned)
- 2 tablespoons fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Cook the Bacon (Optional): In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving a little fat in the pot.
- Sauté Vegetables: Add olive oil to the pot with the bacon fat. Add onion, carrots, celery, and bell pepper. Sauté for 5–6 minutes until softened. Stir in garlic and cook for another minute.
- Add Base Ingredients: Stir in potatoes, diced tomatoes, clam juice, bay leaves, thyme, and red pepper flakes (if using). Bring to a boil, then reduce to a simmer.
- Simmer: Cook for about 20–25 minutes, until the potatoes are tender.
- Add Clams: Stir in chopped clams and cook for just 3–5 minutes. Avoid overcooking, as clams can become tough.
- Finish: Remove bay leaves. Stir in fresh parsley and adjust seasoning with salt and pepper.