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Manhattan Clam Chowder
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Savor the flavors of tangy tomatoes, hearty potatoes, and crispy bacon paired with a mix of canned and fresh clams in this delightful Manhattan clam chowder.
Ingredients:
  • 2 slices bacon (can sub with 2 more Tbsp extra virgin olive oil)
  • 1 tablespoon extra virgin olive oil
  • 2 carrots, peeled and sliced
  • 2 celery stalks, chopped
  • 1 onion, chopped
  • 1 large garlic clove, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon celery seed
  • 2 bay leaves
  • 12 ounces of tomato juice, strained tomatoes or crushed tomatoes
  • 1 14-ounce can of clam broth or juice*
  • 2 10-ounce cans of baby clams, juice reserved*
  • 1 pound waxy potatoes, peeled and cut into 2-inch chunks
  • A dozen or so live small clams, such as littlenecks or Manila clams
  • Salt and black pepper to taste
  • Tabasco or other hot sauce
Instructions:
  • Fry the bacon in olive oil over medium heat until crispy and the fat has rendered. Chop the cooked bacon and set aside.
  • Rapidly saute the carrots, celery, onion, and garlic: Increase the heat to medium-high and cook the carrots, celery, and onion until soft and translucent, about 4 to 5 minutes. Make sure not to brown them. Stir in the garlic and cook for an additional minute. Add back the chopped bacon.
  • Stir in thyme, celery seed, bay leaves, tomato juice, clam broth, and juice from the canned clams. Add potatoes and simmer covered for 30 to 40 minutes until potatoes are tender.
  • Gently introduce the clams: Once the potatoes are tender, introduce the canned clams and fresh clams in their shells into the pot. Cover and simmer until the fresh clams open, around 5 to 10 minutes. Season with hot sauce, salt, and black pepper. Discard bay leaves before serving, placing a clam or two in their shells in each bowl.

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