Manhattan Clam Chowder
The great debate between Manhattan Clam Chowder made with tomatoes and New England Clam Chowder made with cream have their purist fans. We love both! And mostly the clams!
Manhattan Clam Chowder
This soup is so easy to make and lovely on a cool rainy fall day.We use canned clams and clam nectar, but you can purchase shell on clams, cook them, remove the meat, and save the stock if you wish. For company we do put a dozen clams and shells in at the end to cook and for presentation, but I’m on foot this week and there is no fishmonger nearby.This recipe will serve 2 or 3 for a meal and 5 or 6 if servings as a small appetizer. Easily doubles for a crowd.
Ingredients
- 2 strips bacon (40 gr), cooked and chopped
- 2 TBSP butter divided
- ½ cup (55 gr) celery, chopped
- ½ cup (66 gr) carrots, chopped
- ½ cup (60 gr) red pepper chopped
- ¼ cup (30 gr) red onion, chopped
- 1 cup (160 gr) potato, chopped
- 1 can (142 gr) Ocean’s Baby Clams, drained, juice reserved
- 1 can (398 ml) whole tomatoes with juice (4 CHO/125 ml)
- 1 can (284 ml) clam nectar
- 1 Bay leaf
- 2 Thyme sprigs
- ½ tsp. Kosher salt
- ¼ tsp. pepper
- 2 TBSP parsley chopped to garnish
Instructions
- Cook bacon and set aside on paper towels.
- Chop all vegetables and prepare herbs.
- Heat 1 TBSP butter in the bottom of a medium saucepan and then add celery, carrots, onion, and peppers. Sauté without browning for 5 minutes.
- Next add cubed potatoes, remaining TBSP of butter, salt, and pepper. Stir and sauté 5 more minutes without browning.
- Add reserved clam juice and nectar. This should be 1.75 – 2 cups of liquid.
- Crush or break down the tomatoes somewhat and add to the saucepan, along with thyme sprigs and Bay leaf. Bring to a boil, reduce heat, and gently simmer for 10 minutes. (Add fresh clams to garnish at this point, if serving soon).
- Next add drained clams and bacon. Return to a boil, reduce heat, and let simmer 2 – 3 minutes.
- Remove from heat and fish out thyme sprig and Bay leaf.
- Let soup rest 10 minutes or longer before serving. Reheat, if necessary, very gently, keeping the shape of all the vegetables.
- Stir in parsley and serve with oyster crackers if you can find them or crusty bread.
- Soups and stews really do improve after resting or served the next day.
Notes
Manhattan Clam Chowder loves a French Beaujolais, or least we did! Beaujolais is very food friendly, light and yet balancing tannins and acidity.
We keep the whites with New England Clam Chowder.
- We’ve paired: Domaine Anita Beaujolais-Villages 2019 ($30.00)