Tasty Manhattan Clam Chowder

Dive into a bowl of vibrant and hearty Tasty Manhattan Clam Chowder, a savory twist on the classic chowder tradition. This tomato-based seafood soup is packed with tender clams, crispy bacon, and a medley of fresh vegetables, including red potatoes, carrots, and celery, creating a delicious blend of textures and flavors. Enhanced with aromatic garlic, thyme, and a hint of black pepper, this chowder brims with comforting warmth in every bite. Perfect for seafood lovers, it’s an easy one-pot recipe that’s ready in just about an hour, making it ideal for weeknight dinners or impressing guests. Serve it piping hot, garnished with fresh parsley, alongside crusty bread for dipping or a handful of oyster crackers for the ultimate cozy meal experience. Keywords: Manhattan clam chowder recipe, tomato-based clam chowder, easy seafood chowder, hearty soup, one-pot meal.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 pounds Fresh clams (or canned clams with juice)
• 2 cups Clam juice
• 4 slices Bacon
• 1 medium Yellow onion, diced
• 2 Celery stalks, diced
• 2 medium Carrots, diced
• 3 Garlic cloves, minced
• 3 medium Red potatoes, diced
• 1 28-ounce can Crushed tomatoes
• 2 cups Chicken stock (or fish stock)
• 1 teaspoon Dried thyme
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

If using fresh clams, scrub them clean under cold running water. In a large pot, steam the clams with 1 cup of water over medium heat until they open, about 5-7 minutes. Discard any clams that remain closed. Remove clams from the shells, chop into small pieces, and set aside. Strain and reserve the cooking liquid.

Step 2

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.

Step 3

Add the diced onion, celery, and carrots to the pot with the bacon fat. Sauté for 5-7 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the diced potatoes, canned crushed tomatoes, clam juice, chicken stock, reserved clam steaming liquid (if using fresh clams), thyme, bay leaf, salt, and black pepper.

Step 6

Bring the mixture to a boil, then lower the heat to a simmer. Cover the pot and cook for 20-25 minutes, or until the potatoes are tender.

Step 7

Add the chopped clams and crumbled bacon to the pot. Simmer for an additional 5 minutes to heat the clams through.

Step 8

Taste and adjust the seasoning, if needed. Remove the bay leaf before serving.

Step 9

Ladle the Manhattan clam chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread or oyster crackers.

Nutrition Facts

Serving size	3621.8 grams (3621.8g)

Amount per serving	% Daily Value*
Calories	1683

Total Fat 26.10g	33%
Saturated Fat 6.50g	33%
Polyunsaturated Fat 2.00g
Cholesterol 415mg	138%
Sodium 12684mg	551%
Total Carbohydrate 182.40g	66%
Dietary Fiber 26.40g	94%
Total Sugars 45.20g
Protein 180.10g	360%

Vitamin D 5IU	26%
Calcium 878mg	68%
Iron 164mg	910%
Potassium 7765mg	165%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.9%

Protein: 42.8%

Carbs: 43.3%