Manhattan Clam Chowder is a tasty soup filled with clams, tomatoes, and veggies. It’s a bit different from the creamy New England style but just as flavorful!
When I make this chowder, the smell of tomatoes and clams fills the kitchen, and I can’t resist a big bowl. Pair it with some crusty bread, and you’re all set for a cozy meal!
Key Ingredients & Substitutions
Bacon: Bacon adds a nice smoky flavor to the chowder. If you want a lighter option, turkey bacon or even a plant-based bacon can work. Just be sure to adjust cooking times as these may crisp up quickly.
Clam Juice: While clam juice gives a rich flavor, vegetable or chicken broth can be used as substitutes if needed. This also works well for those avoiding shellfish.
Potatoes: I love using Yukon Gold potatoes for their creaminess. However, any waxy potato like red potatoes will do. You can also swap in sweet potatoes for a different twist!
Fresh Herbs: Fresh thyme and parsley elevate the flavor. If you have dried thyme, that’s a good substitute. Dried herbs are concentrated, so use about one-third the amount!
How Do I Get the Bacon Just Right?
Getting the bacon crisp is key to adding that great flavor. Start with a cold pot on medium heat to allow the fat to render out slowly. Here’s how:
- Diced bacon should be cooked for about 5-7 minutes until it’s crispy.
- Stir occasionally and make sure it doesn’t burn. You want golden brown!
- Remove it with a slotted spoon, leaving behind some fat for cooking the veggies.
This not only makes the chowder tastier but also keeps the bacon crispy for garnishing later!
How Can I Make Sure My Clams Stay Tender?
Adding clams at the right time is essential for tenderness. Here’s what I do:
- Add the canned clams and their juice during the last 5 minutes of cooking.
- Avoid boiling them as this can make them tough.
- Just warm them through, and they’ll be perfect!
With these tips, your Manhattan Clam Chowder will be a hit—hearty and full of flavor!
Manhattan Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, diced
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, peeled and diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (28 oz) can diced tomatoes with juice
- 3 cups clam juice (from canned clams or bottled)
- 2 cups water
For Flavor:
- 2-3 sprigs fresh thyme or 1 tsp dried thyme
- 2 bay leaves
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
For Finishing Touches:
- 2 (6.5 oz) cans chopped clams with juice
- 2 tbsp fresh parsley, chopped
- Fresh chives or rosemary for garnish (optional)
How Much Time Will You Need?
This delicious Manhattan Clam Chowder takes about 45 minutes to prepare, including cooking time. You’ll spend around 10 minutes chopping ingredients and 35 minutes cooking everything until it’s perfect. It’s a great meal that warms you up on a chilly day!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat. Stir occasionally until the bacon is nice and crispy, which should take about 5-7 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside, leaving the delicious bacon fat behind for the next steps.
2. Sauté the Veggies:
Now it’s time to add flavor! Toss in the chopped onion, celery, and carrots into the pot. Sauté them for about 5 minutes, stirring often until the veggies soften up and the onion becomes translucent.
3. Add Garlic:
Next, add the minced garlic and cook for another minute. Keep stirring until you can smell that wonderful garlic aroma filling your kitchen!
4. Combine the Base:
Time to add the heart of the chowder! Pour in the diced potatoes, diced tomatoes with their juice, clam juice, and water. Give everything a good stir to combine the ingredients well.
5. Add Herbs:
If you have fresh thyme, tie the sprigs and the bay leaves together with kitchen twine, or place in a small herb sachet. Add them to the pot along with the red pepper flakes if you’d like a little heat. This step will fill the chowder with flavor!
6. Let it Simmer:
Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it simmer for about 20 minutes, or until the potatoes are tender and cooked through. Stir occasionally as it bubbles away!
7. Remove the Herbs:
After simmering, carefully remove the herb sachet or the thyme sprigs and bay leaves from the pot. No one wants that in their bowl!
8. Add the Clams:
Stir in the canned clams (with their juice) and the previously cooked bacon. Gently stir the chowder and let it simmer for another 5 minutes, but avoid boiling to keep the clams tender.
9. Season it Up:
Now it’s time to taste! Add salt and freshly ground black pepper to taste. Remember, you can always add more but can’t take it away!
10. Final Touch:
Just before serving, stir in the chopped fresh parsley for a pop of color and freshness.
11. Serve and Enjoy:
Ladle the chowder into bowls and garnish with chopped chives or rosemary if you like. Serve it hot with some crusty bread or oyster crackers on the side for a lovely meal!
This Manhattan Clam Chowder is a wonderful blend of flavors and textures, making it a hearty and comforting dish for any occasion. Enjoy your cozy meal!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If using fresh clams, be sure to clean them thoroughly and steam them open before adding them to the chowder. You’ll want to save the cooking liquid to use instead of clam juice for added flavor!
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, you can use olive oil or coconut oil instead. For a smoked flavor, try using smoked paprika or liquid smoke. If you want a meat alternative, turkey bacon or pancetta works well, though cooking times may vary slightly.
How Do I Store Leftovers?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat or in the microwave. If it thickens too much, add a splash of clam juice or water to loosen it.
Can I Make This Chowder Vegan?
Yes! To make a vegan version, replace the bacon with olive oil, use vegetable broth instead of clam juice, and omit the clams. You can add chickpeas or mushrooms for protein and texture instead!
