Manhattan Clam Chowder Recipe
This Manhattan Clam Chowder builds savory depth with bacon, aromatics, and wine, then simmers tomatoes, potatoes, and tender clams into a bright, hearty broth finished with fresh parsley.
Servings: 4 servings
Ingredients
- 3 slices bacon
- 1 medium onion diced
- 2 ribs celery diced
- salt and pepper to taste
- 1 bay leaf
- 1 teaspoon dried herbs
- ½ cup white wine optional
- 1 cup clam juice
- 2 cups fish stock or chicken stock
- 16 ounces whole tomatoes canned
- 2 cups potato peeled and diced
- 2 cups clams chopped
- fresh parsley minced, for garnish
Instructions
Cook the Bacon
- Place the bacon in a heavy soup pot over medium heat. Cook slowly until crisp and the fat has rendered.
- Transfer the bacon to a paper towel–lined plate and crumble it once it is cool.Tip: Don’t rush this step. Slow rendering builds flavor and gives you clean, savory fat for the vegetables.
Sauté the Aromatics
- Leave about 2 tablespoons of bacon fat in the pot. Add the diced onion and celery. Season lightly with salt and pepper, then add the bay leaf and dried herbs.
- Cook over medium heat until the vegetables are soft and just beginning to turn golden at the edges, about 5 to 7 minutes.Tip: Properly sweating the vegetables properly removes any raw flavor and develops their natural sweetness.
Deglaze with Wine
- Return the crumbled bacon to the pot. Add the white wine (if using) and simmer until almost completely reduced.Tip: Reducing the wine concentrates flavor and cooks off harsh alcohol notes.
Build the Broth
- Pour in the clam juice, fish or chicken stock, and the canned tomatoes with their juice.
- Use the back of a wooden spoon to gently crush the tomatoes, leaving some larger pieces for texture.
- Bring to a gentle simmer and cook for about 20 minutes.Tip: Keep the simmer steady, not boiling. A rolling boil can make the broth cloudy and break down the vegetables too quickly.
Add the Potatoes
- Stir in the diced potatoes. Simmer for about 10 minutes, or until the potatoes are tender but still holding their shape.Tip: Cut potatoes into even pieces so they cook at the same rate.
Add the Clams
- Stir in the chopped clams and cook just until heated through, about 2 to 3 minutes.Tip: Add clams at the end to prevent them from becoming tough.
Final Seasoning & Serve
- Taste and adjust salt and pepper as needed. Remove the bay leaf.
- Ladle into bowls and garnish with fresh minced parsley before serving.Tip: If the tomatoes taste too sharp, a tiny pinch of sugar can gently round the acidity without making the soup sweet.
Notes
If you would like the soup to be a little thicker, simply mash some of the potatoes against the side of the pan and stir to blend.