How To Make Chef John’s Manhattan Clam Chowder
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 slices bacon, chopped
- 1 small onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 2 cups vegetable broth
- 2 cups clam juice
- 2 pounds fresh clams, scrubbed
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
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In a large pot, cook the chopped bacon over medium heat until crispy.
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Add the diced onion, celery, carrot, and garlic to the pot. Cook until vegetables are tender.
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Add the bay leaf, dried thyme, dried oregano, and red pepper flakes to the pot. Cook for another minute.
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Stir in the tomato paste until well combined.
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Add the diced tomatoes, vegetable broth, and clam juice to the pot. Bring to a simmer.
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Add the clams to the pot. Cover and cook for about 5-7 minutes, or until the clams open.
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Remove any clams that did not open. Season the chowder with salt and pepper to taste.
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Serve the Manhattan Clam Chowder hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 249kcal
- Total Fat : 7g
- Saturated Fat : 2g
- Cholesterol : 66mg
- Sodium : 1385mg
- Total Carbohydrates : 23g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 21g
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