Manhattan Clam Chowder
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings
- 24medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
- 1tablespoon unsalted butter
- ¼pound slab bacon or salt pork, diced
- 1large Spanish onion, diced
- 2cloves garlic, peeled and minced
- 2large ribs celery, cleaned and diced
- 1medium-size green pepper, diced
- 2medium-size carrots, peeled and diced
- Red-pepper flakes, to taste
- 3large Yukon Gold potatoes, cubed
- 3sprigs thyme
- 1bay leaf
- 128-ounce can whole peeled tomatoes in juice, crushed or roughly diced
- Freshly ground black pepper to taste
- ¼cup chopped parsley.
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
243 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 9 grams protein; 630 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
- Step 2
Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Step 3
Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
- Step 4
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
- Step 5
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
- Step 6
When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
- Step 7
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Private Notes
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Cooking Notes
Joyce
I liked this recipe, because I was just able to slam it together. I added a can of Muir Glen Fire roasted tomatoes at the same time as the chicken broth and clam broth, after sauteeing the veggies. I just sauteed them all together, adding the potatoes after a bit. Simmering everything now...and oh, I'm just using canned baby clams, will add them once the brothy part is done. So, sue me. This is a great recipe with the right flavors, and even someone like me can make a great clam chowder!
Marc C.
I use this recipe, minus the clams, for fish chowder. Just prepare the chowder without clams and add diced fish in the last 3 to 5 minutes. Striped bass works best but I have used scallops and shrimp too.
Len from Sonoma
Wonderful chowder.
As good as the old Lundy's in Sheepshead Bay.
Add 1/2 pound chopped clams, if your fish market carries them.
Makes the chowder very luxurious.
Eleanor
I never add the green pepper. Its bitterness dominates the taste of the entire dish. Otherwise, it's my favorite chowder recipe.
rumpole31
My spouse is allergic to shell fish. I substituted porcici mushrooms and used vegtable broth. Results were great.
MJ
Was really good with these substitutes: 2 (5 oz) cans of baby clams, 8 oz bottled clam juice and about 1 1/2 C of chicken stock for the base. Skipped the bacon, green pepper and celery since I didn't have any of it and subbed celery salt and Old Bay. Delish!
Roger
Well, yeah, that's what Wikipedia says about chowder but it's not true. Manhattan clam chowder wasn't invented last week or 50 years ago. In fact, the original NE clam chowder didn't contain any dairy or roux. Cf. Fanny Farmer's 1803 cookbook. Clams, onion, potatoe, salt pork and a buerre manie. The milk came much later. Now it's akin to wallpaper paste.
Marilyn Armbruster
Great recipe. The flavor matures and improves on the second day. Next time, I will prepare the chowder the day before serving if at all possible. We don't eat bacon, so, to make up for its absence, some adjustments were made. Cooked vegetables in 2 tblsp unsalted butter, instead of bacon fat. In step 6, I added hot smoked paprika and kosher salt to taste.
John Andrechak
my father would take me to a hole-in-wall bar in the near north side of Chicago in the early seventies; we both worked at CMH, a graphics art house at Wells and Wacker and would walk across the Chicago River;; great martinis, I had to believe him, I was 17; the Manhatten chowder's signature ingredient was okra; spoiled me; I have since always felt New England Chowder was a poor excuse
Roger
Very, very good recipe. I added 10 sprigs of fresh thyme and punched it up some more with ~a tsp of dried. This must sit, cool and get reheated to taste best. Wise to remove "intestinal tract" before chopping clams.
Leilani
Made this as a fish chowder (cod and shrimp) and no pork due to my pescetarians. Instead of parsley I chopped cilantro stems finely and the leaves coarsely and added with the broth. This added a wonderful richness to the soup. I'll definitely make again.
Nancy
Years ago, Mimi Sheraton (pretty sure she was the author) wrote an article about Manhattan clam chowder claiming that one of the essential ingredients was thyme - She was absolutely right.
Ellen
used half the tomatoes and thought it was great. Also used fish stock not clam juice. Bought frozen clams from my fishmonger--much better than canned and didn't bother with fresh quahog steps. Huge success with my family
Les
I added a pinch of old bay seasoning,smoked paprika and some hickory salt..
Carole
Awesome flavor. We like things spicy so added chili flakes.
Jill
I didn't really like this. Something about the flavor profile of the spice mixture was off, and there was way too much tomato.
F
I never follow a recipe to the T, turned out pretty good.
Ingrid
Similar to my mother-in-law’s recipe. She adds marjoram after all the vegetables are cooked. It is very good.
Denis
Good stuff. Sub diced fennel bulb for celery and ground chorizo for bacon, sweet potato for Youkon Golds. Carry on.
Charlie A.
I’ve been making this for years exactly as written. It’s cold and rainy spring day up here in Western New York. I made it, and I have served it with warmed up ciabatta bread. It was perfect.
margot
Loved it. Added fish and shrimp. Will make again
Barry
I can't agree more with Eleanor. Green pepper gives a flavor that you either love or hate... I think the bay leaf and thyme are very important. I add two cups of chopped greens (e.g., amaranth, chard) to the soup toward the end. It adds that herbal note that parsley does with significant nutritional value as well.
john anderson
go easy on the red pepper flakes...
David
Great recipe. It is difficult to mess this one up. I always have a problem browning bacon in my crock pot so I bake it for about 15 minutes at 375 degrees on a tinfoil lined baking sheet, then pur the grease from the sheet into the crock pot to start the recipe. Watch the bacon so it doesn't cook too much.
cathy
Made without butter oil or bacon. Used 2 6oz cans of whole baby clams (did not mince), 4 x 8 oz bottles clam juice. No water or other broth. Large can tomatoes. Fresh thyme and parsley Liked it slot. So did gary
Janet
Delicous although too salty with salt pork. I would use bacon the next time.
Janet
This chowder is delicious! I made it with the salt pork but next time would just use bacon. Hopefully that would result in a less salty soup. Also, good with mussels too.
Zoe
Omitted clams. Omitted bell pepper Added a few Serrano Chili’s to the veggies Sautéed in pancetta fat butter Added cumin, chipotle & Ancho chili powders, oregano Added tomatoes for 40 minutes Added fish broth Then potatoes salt, pepper Once soft, added 1lb cubed cod, 8oz crab meat, more salt Adding frozen shrimp as I reheat so they don’t overcook Let all sit in fridge overnight REALLY good. Gumbo vibes. Mexican profile is great
Zoe
Omitted clams Omitted bell pepper but added two Serrano. Chili Sauté veggies in pancetta fat and butter; add cumin, ancho, chipotle chili, oregano, bay Add tomatoes for 40 minutes; then fish stock, potatoes; when softened add 1lb cod cubed, 8oz crabmeat and then shrimp as I reheat; refrigerate overnight then eat! Mexican gumbo vibes. Very tasty.
Zoe
Omitted clams
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