Manhattan Clam Chowder

How to Make Manhattan Clam Chowder

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1. Cook the bacon in a large, heavy pot over medium heat for 6 to 8 minutes until crisp. Lift it out with a slotted spoon and leave about 2 tablespoons of the fat in the pot.

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2. Add the onion, celery and carrots to the pot and cook for 8 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.

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3. Add the tomatoes, clam juice, the juice from the tins of clams, the water, potatoes, bay leaves, thyme and pepper and bring to the boil.

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4. Reduce the heat and simmer for 20 minutes, stirring now and then, until the potatoes are tender.

   Mark done Start 20 min timer

5. Stir in the clams and the bacon and simmer for 5 minutes, just to heat the clams through.

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6. Remove the bay leaves, taste and add salt only if it needs it, since the clam juice and bacon are salty. Stir in the parsley and serve hot.

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Tips for Making Manhattan Clam Chowder

• Add the clams at the end. Cooked for more than a few minutes, they turn from tender to rubbery.
• Taste before you salt. Bottled clam juice and bacon both bring plenty of salt, and it is easy to oversalt at the beginning.
• Use waxy potatoes. They hold their shape in the soup, while floury potatoes break down and cloud the broth.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Manhattan Clam Chowder

• Oyster crackers
• Crusty bread
• A green salad

Storing & Reheating Manhattan Clam Chowder

Keeps in the fridge for up to 3 days and the flavour improves overnight. Freezes well for up to 3 months, though the potatoes soften. Reheat gently so that the clams stay tender.

Manhattan Clam Chowder FAQ: Common Questions

Manhattan Clam Chowder Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.