Recipe

Manhattan Clam Chowder Recipe

	55to64 / All my dishes 1 year, 3 months ago Red clam chowder that we eat as our main meal. Serve a salad and some crusty bread on the side. You can serve small bowls as an appetizer. Amounts on vegetables are approximations. I usually use more green pepper and celery because I like them! Prep:30m Cook:45m Servings:4	55to64
	maindishsoup delicious

Does this look good? Yeah! / Nope

Fans

chefelaine

otterpond

lacrenshaw

jo_jo_ba

pleclare

Ingredients

4 ounces bacon, cut into 1/3-inch dice

1 tablespoons olive oil

11/2 teaspoons fresh garlic, finely chopped

1/2 large onion (5 ounces), cut into 1/2-inch dice

1 stalk celery (2 ounces), cut into 1/3-inch dice

1/2 medium green bell pepper (3 ounces), cut into 1/2-inch dice

1 medium carrot (2 ounces), cut into 1/2-inch dice

2 dried bay leaves

1 teaspoons dried oregano

1/4 to 1/2 teaspoon crushed red-pepper flakes

3/4 pounds all-purpose potatoes, peeled and cut into 1/2-inch dice

2 1/2 cups clam broth (use juice from canned clams and add 1/2 to 3/4 cup more juice)

2 6-ounce cans diced clams

1 10-ounce can baby whole clams

1 14-ounce can petite (or regular) diced tomatoes in juice

1/8 cup chopped flat-leaf parsley

Coarse salt and freshly ground black pepper

Directions

Heat a 2- to 3-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.

Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.

Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn’t, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn’t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.

Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.

When ready to serve, reheat the chowder over low heat; don’t let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

chefelaine 1 year, 3 months ago said:
I love clam chowder, and this looks great! High five! Thanks for sharing :+D

pleclare 1 year, 3 months ago said:
I have a manhattan clam chowder on the site but like the looks of this one!

lacrenshaw 11 months, 3 weeks ago said:
Thanks so much for this post, 55! I have been searching for a great sounding clam chowder for my hubby for a long time.. your recipe is now MINE.. lol. You got my five and my thanks!
Lorraine

Add a Comment