When it comes to classic American comfort foods, Manhattan Clam Chowder has a particular place in many people's hearts and stomachs. This substantial and filling soup combines the briny flavor of clams, the richness of tomatoes, and the soothing warmth of fragrant herbs and vegetables. This tomato-based clam chowder will warm your heart while leaving you wanting more. Give it a go, and you'll discover that Manhattan Clam Chowder's strong and savory tastes are an enticing treat for the taste buds. Nothing beats it on a chilly night with a few pieces of crusty bread to soak up all that goodness.
- 4 (6.5 oz) cans of chopped clams with juice
- 8 slices of bacon, diced (you could also use salt pork)
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4 celery stalks, diced
- 4 medium sized carrots, diced
- 1 can (28 oz) diced fire roasted tomatoes
- 3 cups tomato juice
- 1 cup clam juice
- 4 cups diced potatoes
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (to taste)
- Kosher Salt and freshly ground black pepper (season to taste)
- Garnish with chopped fresh parsley or thyme
1. Cook the chopped bacon in a large saucepan or Dutch oven over medium heat until it turns crispy. With a slotted spoon, remove the bacon and lay it on a paper towel to drain. Keep 1-2 tablespoons of bacon grease in your pan for the next step.
2. To the saucepan or Dutch oven, add your chopped onions, garlic, celery, and carrots. Cook until veggies are crisp soft and onions are translucent around 5-8 minutes.
3. Add your diced potatoes and spices to your pan. Stir everything together well, then toss in your chopped tomatoes (with liquid), your tomato juice and clam juice. Bring the mixture to a slow boil and continue to cook for 20-25 minutes, or until the potatoes are cooked.
4. Lastly add in your clams with their liquid and the majority of your bacon (reserving some for garnish on top if you wish). Simmer for a further 5-7 minutes to thoroughly heat. Allow all your flavors to meld into a delicious broth.
5. Season the chowder with salt and black pepper to taste. Because clam juice and bacon may be salty, taste before adding salt.
6. Remove and discard the bay leaves.
7. Ladle the Manhattan Clam Chowder into bowls to serve. Garnish each serving the crispy bacon pieces you set aside and some fresh parsley or thyme.
8. Serve your homemade Manhattan Clam Chowder with fresh crusty bread or oyster crackers (or both!).
Enjoy Friends! ❤️