This Manhattan Clam Chowder is a tasty twist on the classic soup! It’s packed with tender clams, fresh vegetables, and a rich tomato broth that’s both warm and comforting.
I love how vibrant the colors are with the peppers and tomatoes. It’s perfect for chilly days or anytime you need a cozy meal. Plus, it’s super easy to whip up for a quick dinner!
Key Ingredients & Substitutions
Bacon: This adds a savory depth to the chowder. If you’re looking for a healthier or vegetarian option, try using smoked paprika instead to get that smoky flavor without the meat.
Clams: Canned clams are convenient and easy to use. You can substitute with fresh clams if you prefer, just make sure they are cleaned and cooked before adding them to the chowder.
Potatoes: I recommend using Yukon Gold or Russets for creaminess. If you want fewer carbs, try cauliflower or a medley of root vegetables like turnips.
Bell Peppers: Both green and red peppers bring sweetness and color, but if you don’t have them, you can use chopped carrots or zucchini instead.
Tomatoes: Diced canned tomatoes add moisture and acidity. If you want a fresh touch, you can use chopped fresh tomatoes instead when they are in season.
How Do You Achieve the Perfect Chowder Consistency?
The key to a lovely chowder is balancing the thickness while ensuring it’s not too watery. Here are some tips:
- Cooking the flour with vegetables keeps the chowder thick. Stir continuously for 2 minutes to avoid lumps.
- Let the chowder simmer uncovered so it reduces a bit; this thickens as the potatoes break down.
- Always taste and adjust the seasoning at the end! A bit more salt or herbs can elevate the flavors.
Trust your taste buds and enjoy crafting this delicious chowder!
Manhattan Clam Chowder
Ingredients You’ll Need:
- 4 slices bacon, diced
- 1 medium onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cans (6.5 oz each) chopped clams with juice
- 2 cups clam juice (from canned clams or bottled)
- 4 cups seafood or vegetable broth, bottled or homemade
- 1 (14.5 oz) can diced tomatoes
- 4 large potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 2 tablespoons fresh chives, chopped (for garnish)
- Optional: Hot sauce, to taste
How Much Time Will You Need?
This Manhattan Clam Chowder will take about 15 minutes of prep time and around 40 minutes of cooking. In total, you’re looking at about 55 minutes from start to finish, which is quick for such a delicious soup!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. This adds a wonderful smoky flavor! Once cooked, remove the bacon pieces with a slotted spoon and set them aside, leaving the delicious bacon fat in the pot.
2. Sauté the Vegetables:
Now, add the diced onion, celery, and both bell peppers to the pot. Cook over medium heat, stirring occasionally, for about 5-7 minutes until the vegetables soften up nicely. This will enhance their flavors!
3. Add Garlic:
Next, stir in the minced garlic and cook for about 1 minute until it’s fragrant. You’ll love the aroma wafting through your kitchen!
4. Make the Base:
Sprinkle the flour over the sautéed vegetables and mix well to coat everything evenly. Cook this mixture for 2 minutes, stirring constantly to eliminate any raw flour taste.
5. Add Liquids:
Slowly pour in the clam juice and broth while stirring to prevent any lumps from forming. Be patient, and mix it thoroughly!
6. Incorporate Remaining Ingredients:
Add the diced tomatoes (with their juice), potatoes, thyme, basil, oregano, salt, pepper, and bay leaf. Bring this delightful mix to a boil, then reduce the heat and let it simmer uncovered for about 20 minutes, or until the potatoes are fork-tender.
7. Final Touches:
It’s time to add the chopped clams and cooked bacon you set aside earlier. Stir everything to combine and heat through for about 5 minutes. Don’t forget to remove the bay leaf!
8. Season and Garnish:
Stir in the fresh parsley, taste your chowder, and adjust the seasoning if needed. If you like a bit of spice, add hot sauce to your liking.
9. Serve:
Ladle the chowder into bowls, and garnish with fresh chives and extra parsley for a pop of color.
10. Enjoy!
Serve hot with crusty bread or oyster crackers on the side. Enjoy the hearty and flavorful Manhattan Clam Chowder with family and friends — it’s sure to warm their hearts!
Can I Use Fresh Clams Instead of Canned?
Absolutely! If you prefer fresh clams, make sure to thoroughly clean them and cook them until they open. Add them to the chowder towards the end of cooking for the best flavor and texture.
What Can I Substitute for Bacon?
If you’re looking for a healthier option or a vegetarian version, you can replace bacon with smoked paprika to achieve a similar smoky flavor or use diced mushrooms for a savory taste.
How Long Will Leftovers Last?
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess.
Can I Freeze This Chowder?
Yes, you can freeze Manhattan Clam Chowder! Allow it to cool completely before transferring to a freezer-safe container. It will keep for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.
