Manhattan Clam Chowder – a delicious soup, loaded with diced clams in a savory tomato base. Unlike its cousin New England Clam Chowder, it is low in calories and high in fiber. This recipe makes a large kettle of delicious clam chowder. Freeze the leftovers for a fast lunch or dinner soup.
Which Type Of Chowder Do You Like?
Red vs. White? Manhattan vs. New England. No, it isn’t a sports contest – just a couple of bowls of soup. However, some are as passionate about which type of clam chowder they love – as they are about their sports teams. Don’t try to convince New England Clam Chowder lovers that Manhattan Clam Chowder is just as good, and vice versa! So for all you Manhattan Clam Chowder lovers, this recipe is for you!
What Makes Manhattan Clam Chowder So Delicious?
Homegrown ingredients make this clam chowder extra tasty. Did I hear you say, “I don’t have those homegrown ingredients? Not to worry. You can still make tasty and fabulous clam chowder with ingredients from the grocery store. So here is what you will need. Lots of clams with extra clam juice. Canned diced tomatoes with garlic, onion, and Italian seasonings added. Potatoes, bacon (optional if you’re watching your calories), onion, herbs, and tomato paste. Salt and pepper to taste. That’s it.
How Do I Make Manhattan Clam Chowder?
Add the clams, clam juice, tomatoes, and tomato paste to a large kettle (8-quart size). Chop and then cook the bacon until it is crispy. Add it to the kettle. Discard all but a tsp. of the bacon fat. Dice and fry the onion in the bacon fat until it’s translucent and add the onion to the kettle. Add the seasonings and simmer for at least 30 minutes. Taste, add salt and pepper to taste, serve, and enjoy with an artisan baguette.
This recipe makes about 16 cups of Manhattan Clam Chowder. So invite a crowd over for dinner, or freeze the leftovers.
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- 8 quart kettle
- 51 ounces diced clams in broth (see notes)
- 1 quart clam juice (see notes)
- 2 quarts diced tomatoes with basil, garlic, and oregano (4 -14.5 ounce cans)
- 1 can tomato paste
- 1 cup fried bacon (½ lb uncooked)
- 1 large onion finely diced
- 2 lbs potatoes diced ½ inch pieces
- 2 tbsp Italian seasoning
- 2 tbsp oregano
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
- Add the clams, clam juice, tomatoes, tomato paste, and herb seasonings to an 8-quart kettle. Cook on medium heat.
- Dice and fry the bacon until crispy, add to the kettle. see notes
- Saute the diced onions until translucent in 1 tsp. of the bacon fat or vegetable oil. Add to the kettle.
- Add the potatoes and simmer for 30 minutes.
- Season with salt and pepper to taste.