Manhattan Clam Chowder – Tomato-Based Seafood Soup
Bright, tomato-based, and packed with flavors, Manhattan Clam Chowder is a comforting, hearty soup perfect for chilly days or whenever you're craving a seafood fix. With tender clams, savory vegetables, and a hint of herbs, this recipe offers a refreshing alternative to creamy New England chowder. It’s light yet satisfying, easy to make, and will fill your kitchen with the aroma of the sea!
Ingredients
- 4 oz bacon, diced
- 1 medium onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup red bell pepper, diced
- 2 cloves garlic, minced
- 4 cups clam juice
- 1 can (14.5 oz) diced tomatoes
- 1 lb potatoes, peeled and diced
- 1 bay leaf
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and black pepper, to taste
- 1 1/2 lbs fresh clams, shucked (or two 6.5 oz cans of clams with juice)
- Fresh parsley, chopped, for garnish
- Hot sauce, optional
Directions
Cook the Bacon. In a large pot over medium heat, cook the diced bacon until it’s crisp. Remove the bacon and set aside on a paper towel, leaving the bacon fat in the pot for extra flavor.
Sauté the Vegetables. Add the onions, celery, carrots, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent. Add garlic and cook for another minute.
Build the Base. Pour in the clam juice and canned tomatoes with their juices. Stir well to combine.
Add Potatoes and Herbs. Add the diced potatoes, bay leaf, thyme, and oregano. Season with salt and black pepper. Bring the chowder to a boil, then reduce the heat to a simmer and cook for 20-25 minutes until the potatoes are tender.
Add Clams. If using fresh clams, stir them in during the last 5-7 minutes of cooking. For canned clams, add them and their juices just before serving to prevent them from becoming tough.
Serve. Ladle the chowder into bowls, sprinkle with the crisped bacon and fresh parsley. Add hot sauce if you like a little heat. Enjoy with a side of crusty bread!
Recipe tips
For extra depth, add a splash of dry white wine before adding the clam juice. If using fresh clams, scrub them well and steam separately until they open, then add to the soup for added texture and flavor. A dash of hot sauce or crushed red pepper flakes can give the chowder a spicy kick. For a thicker broth, mash a few of the potatoes once cooked and stir them back in.
Nutrition Facts (per serving)
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