Manhattan Clam Chowder Recipe
30 min
45 min
4 to 6
Soup / Stew
American
Light and brothy with just a hint of tomato, some purists might not even consider this chowder. Where ever you stand on the issue, whether you’re team Manhattan or team New England — or even team Rhode Island which is neither tomato-y nor creamy — this chowder is undeniably delicious. Plus you can serve it with crusty garlic bread for full effect.
Ingredients
- 3 thick-cut slices smoky bacon, cut into ½-inch pieces (4 ounces)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 celery stalks, thinly sliced
- 1 medium yellow onion, finely chopped
- 1 medium carrot, thinly sliced
- 2 large garlic cloves, minced
- One 14-ounce can diced tomatoes, drained, liquid reserved separately
- 4 cups bottled clam juice or fish stock
- 1 pound fingerling potatoes, cut into ½-inch rounds
- 1 tablespoon fresh thyme leaves or
- 1 teaspoon dried thyme
- 1 dried bay leaf
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground pepper
- 8 ounces shucked clams, coarsely chopped with their liquid or 12 ounces lean white fish such as cod, rockfish, or lingcod (or any combination) cut into 1-inch pieces
- 2 tablespoons chopped fresh tender herbs such as flat-leaf parsley, chives, or dill (optional)
- Crusty garlic bread for serving
Directions
Cook the aromatics
To a medium pot or Dutch oven over medium-high heat, add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp and browned, about 5 minutes. Spoon off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the olive oil to the pot along with the celery, onion, carrot, and garlic, and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the strained diced tomatoes and cook, stirring occasionally until any liquid is evaporated and the tomatoes are just beginning to darken, 2 to 3 minutes.
Build the Chowder
Stir in the reserved tomato liquid, clam juice, potatoes, thyme, bay leaf, and pepper flakes, and bring to a boil. Reduce the heat to medium, season lightly with salt and pepper, and cook, stirring occasionally, until slightly thickened and the potatoes are tender, 10 to 12 minutes.
Finish and Serve
Add the clams (or white fish) and simmer until just cooked through, 2 to 3 minutes. Stir in the herbs and season with salt and pepper to taste. Ladle the chowder into bowls, drizzle with olive oil and serve with crusty garlic bread.
Pro tips
Beverage Pairings
To balance the robust flavors and refresh the palate, look for white, red, or rosé wines with some acidity, minerality, or bright fruit. Champagne, Provence rosé, schiava, and unoaked chardonnay are all good choices.
Ingredient Swaps
Any fish or shellfish or combination of several would be equally delicious here. For a southwest-inspired version, use fire-roasted tomatoes, a small can of diced mild green chiles, and a pinch of chipotle powder.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
