Manhattan Clam Chowder
4.4
(29)
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Active Time
30 minutes
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Total Time
45分钟
Ingredients
Makes 1 serving
Step 1
Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Step 2
Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
Chowder, without clams or parsley, can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.
Leave a Review
Reviews (29)
Back to TopAt about $5 a pound for clams , this recipe for one serving costs almost $15!!..I might as well make lobster bisque
malcolmxxx86
Bellport, NY
8/12/2018
So easy and excellent. Comfort food or company food! We are salt-sensitive, so I added 1 cup of homemade veg broth and omitted the final shake called for in recipe. I also substituted a diced carrot for the potato. Turkey bacon reduces the fat, but you then need a spray of evoo while sauteeing.
ruymann
Boston, MA
12/13/2016
I made the recipe as written except maybe I had another 1/2 clams. As for the rest of it, i used quality ingredients (including Bar Harbor brand clam juice which I find much more flavorful and less salty than some). Tomatoes were either Hunts or Muir Glen. I like the flavor a lot and it struck me and my wife as very good rendition of clam chowder. I will make it again.
jimpan
Connecticut
2/14/2016
I thought this soup was lackluster until this year when I became a vegetarian and was forced to make some substitutions. Now, I love it. Instead of bacon, I sauteed the chopped veggies in a generous pour of olive oil combined with a BIG heap of smoked paprika. The other critical substitution is Muir Glen Organic Diced Fire-Roasted tomatoes rather than plain. (I've tried other brands and they don't hold a candle to Muir Glen.) I quadrupled the recipe and the result was SPECTACULAR. That said, I'm giving the recipe 3-stars because that's how I'd rate the unaltered original -- good, but not great.
kakaufman1
New York
1/22/2016
I thought this soup was lackluster until this year when I became a vegetarian and was forced to make some substitutions. Now, I love it. Instead of bacon, I sauteed the chopped veggies in a generous pour of olive oil combined with a BIG heap of smoked paprika. The other critical substitution is Muir Glen Organic Diced Fire-Roasted tomatoes rather than plain. (I've tried other brands and they don't hold a candle to Muir Glen.) I quadrupled the recipe and the result was SPECTACULAR. That said, I'm giving the recipe 3-stars because that's how I'd rate the unaltered original -- good, but not great.
kakaufman1
New York
1/22/2016
My wife and I were in Wellfleet and dug our own clams for this recipe. The clams had just come out of the bay and straight into the pot, so we had high hopes and were very disappointed. Simple, yes, but also flavorless and boring. Salt with a hint of green pepper, parsley and celery, that is what you taste in a watery one-dimensional broth. Of course, the clams themselves were delicious, but what a waste of good clams. Save them for wine, garlic or a better a Manhattan clam chowder recipe. But if you want to salvage this recipe, add more potatoes, carrots, bay leaves, anything to add more body, sweetness for balance and interest.
robinlhunter
Arlington, MA
8/27/2012
Really excellent. Even though I cheated a little. Substituted some smoked clams for bacon for a meatless soup -- sauteed vegetables in olive oil and juice from the smoked clams and added in the clams themselves just long enough before serving to heat through. A huge hit. Will definitely make again.
Anonymous
CT
6/4/2012
I loved this. Yes, you better not reheat this or you will get tough and chewy clams. I may experiment with adding a bit of other veggies as some readers suggest. And a dash of fish sauce. But really, this is great as is.
Anonymous
Seattle, WA
3/12/2010
Superb. Better not add too much pepper though
littlemissrock
8/7/2009
What? No carrots? I make this recipe with a few small carrots. I used Italian seasoning insted of parsley. I like my trinity/mirepoix browned so I cooked it with the bacon. Since I used turkey bacon, I added some olive oil and left out the potato.
Anonymous
3/20/2009
Excellent! Really the perfect Manhattan chowder. I was raised by a New Englander, but I always preferred a tomato-based chowder (which is not to say I dislike the creamy variety). I increase the amounts by about 50% and it makes two BIG bowls, great for a really hearty lunch. For a slightly sweeter flavor, you can sub in red bell pepper and shallot for the green pepper and onion; this is my preferred method. Also delicious with mussels, and a splash of sherry added just before you put the liquids in.
themorse
The Netherlands
3/13/2009
Can substitute olive oil for bacon if you're a pescaterian/European vegetarian. I found that a shot of fish sauce was really helpful in giving that extra savory kick.
diablofoodie
nyc
3/5/2009
This came out excellently. I made part of it ahead as outlined. I wouldn't recommend making more than can be eaten in one sitting because it does not keep well, but it was delicious.
koombyahh
upstate ny
9/6/2008
Quick, easy and delish! A nice change from New England clam chowder, which is what's predominant here. Will definitely make again.
Anonymous
Seattle, WA
5/19/2008
Excellent! Only change that I made was to add a tsp. of red chili pepper flakes with the veggies for some spice!
tartar
Santa Barbara Ca
4/1/2008
