Manhattan Clam Chowder Recipe

Manhattan clam chowder
Spencer Jones / Getty Images
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: About 12 cups (12 servings)

The basic difference between Manhattan chowder and New England clam chowder is the tomatoes in the Manhattan version and the cream in New England. Bacon adds additional flavor and depth to this recipe.

What You'll Need

  • 5 cups water
  • 3 dozen clams (chowder (quahog) or​ cherrystone clams, scrubbed)
  • 5 slices bacon, finely chopped
  • 1 large onion (12 ounces) (finely chopped)
  • 2 large carrots (peeled and finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 pound all-purpose potatoes (3 medium) (peeled and finely chopped)
  • 1/2 bay leaf
  • 1-1/4 teaspoons dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 can (28 ounces) plum tomatoes
  • 2 tablespoons fresh parsley (chopped)

How to Make It

  1. In a nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.
  2. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through a sieve lined with paper towels into the bowl.
  1. In the same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.
  2. Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with the side of spoon. Simmer 10 minutes longer.
  3. Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.

Per Serving: about 117 calories, 5g protein, 12g carbohydrates, 6g total fat (2g saturated), 12 mg cholesterol, 342mg sodium

Recipe Source: (Hearst Books)

Reprinted with permission.