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Chef John's Manhattan Clam Chowder
Chef John's Manhattan Clam Chowder
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Prep Time:
35 minutes
Cook Time:
60 minutes
Total Time:
95 minutes
Indulge in a rich and flavorful Manhattan clam chowder loaded with plenty of juicy clams and a touch of flour for extra creaminess.
Ingredients:
  • 2 (10 ounce) cans whole baby clams, undrained
  • 2 (6.5 ounce) cans chopped clams, undrained
  • 4 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • kosher salt to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup bottled clam juice
  • 2 cups chicken broth
  • 2 medium carrots, cut into 1/2 inch pieces
  • 2 ribs celery, sliced into 1/2-inch pieces
  • 0.5 cup diced Italian tomatoes
  • freshly ground black pepper to taste
  • 3 pinches cayenne pepper
  • 3 cups peeled, diced Yukon Gold potatoes
  • 2 teaspoons minced fresh tarragon
  • 2 tablespoons chopped fresh Italian parsley
Instructions:
  • Separate the baby and chopped clams into a colander, saving the liquid in the refrigerator for later use. Keep the clams aside for now.
  • In a soup pot over medium-high heat, crisp up the bacon until well-browned and nearly crispy, which should take about 7 to 10 minutes. Then, add the onion, garlic, and a pinch of salt. Continue cooking and stirring until the onions become soft and translucent, about 5 to 7 minutes.
  • Stir in tomato paste and let it caramelize for 2 minutes, creating deep flavor. Embrace the bits that stick to the pot. Sprinkle in flour and cook for 2-3 minutes, enhancing the richness of the dish.
  • Add the reserved clam juice along with the bottled clam juice and chicken broth to the pot. Mix thoroughly with a spatula, making sure to scrape the bottom to incorporate any flavorful caramelized bits.
  • Combine the carrots, celery, clams, diced tomatoes, pepper, and cayenne in a pot. Stir well and bring the mixture to a boil. Lower the heat to medium-low and let it simmer for 15 to 20 minutes, optionally skimming off some bacon fat.
  • Cook diced potatoes until perfectly tender, around 20 minutes. Adjust seasoning with salt as necessary, then stir in fresh tarragon and parsley right before serving.

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