Manhattan Clam Chowder Recipe
A classic Manhattan Clam Chowder Recipe made with tomatoes, clams, potatoes, vegetables, and herbs simmered into a bright, savory soup with tender clams and a richly flavored broth.
6 Servings
Ingredients
Base Ingredients
- 2 slices bacon or substitute with 2 tablespoons extra virgin olive oil
- 1 tablespoon extra virgin olive oil
- 2 carrots peeled and sliced
- 2 ribs celery chopped
- 1 onion chopped
- 1 large garlic clove minced
Seasonings & Aromatics
- 1/2 teaspoon dried thyme
- 1/4 teaspoon celery seed
- 2 bay leaves
Liquids & Clams
- 1 1/2 cups canned tomato juice strained tomatoes, or crushed tomatoes
- 1 14-ounce can clam broth or clam juice
- 2 10-ounce cans baby clams, juices reserved
- Approximately 12 small live clams such as littleneck or Manila, cleaned
Additional Ingredients
- 1 pound waxy potatoes peeled and cut into 2-inch chunks
- Tabasco or other hot sauce to taste
- Kosher salt and freshly ground black pepper to taste
Instructions
Cook the Bacon
- Place the bacon and olive oil in a large pot over medium heat. Cook slowly until the bacon becomes crisp and the fat has rendered. Remove the bacon, chop it into small pieces, and set aside.
Sauté the Vegetables
- Increase heat to medium-high. Add the carrots, celery, and onion to the rendered fat. Sauté for 4 to 5 minutes, or until the vegetables are softened and translucent, ensuring they do not brown. Add the minced garlic and cook for an additional minute. Return the chopped bacon to the pot.
Add Herbs, Liquids, and Potatoes
- Add the dried thyme, celery seed, and bay leaves. Stir in the tomato juice, clam broth, and reserved canned clam juice. Add the potato chunks and mix well. Bring the mixture to a simmer. Cover and cook gently for 30 to 40 minutes, or until the potatoes are tender.
Add the Clams
- Once the potatoes are cooked, add the canned clams and the cleaned live clams. Cover the pot and simmer for 5 to 10 minutes, or until the fresh clams fully open. Discard any clams that remain unopened after cooking.
Season and Serve
- Taste and season with salt, black pepper, and hot sauce. Remove the bay leaves. Ladle the chowder into bowls, placing one or two clams in their shells in each serving.
Notes
This Manhattan Clam Chowder Recipe is naturally gluten-free with minor considerations:
- Ensure the clam broth, canned clams, and tomato products are certified gluten-free, as some brands may contain additives or cross-contamination.
- Verify that hot sauce and dried seasonings do not contain gluten derivatives.
- Serve with gluten-free bread or crackers if desired.