1/1 Photo of Manhattan Clam Chowder
1 hr 45 mins
Jeff Hixson's Note:
Originally posted by Mean Chef.
My Private Note
Units: US | Metric
- 4 ounces thick slab bacon, unsliced rind removed and cut into 1/3 inch dice
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped (1 tbl)
- 1 large onion, cut into 1/2 inch dice (10 ounces)
- 2 stalks celery, cut into 1/3 inch dice (4 ounces)
- 1 medium green bell pepper, cut into 1/2 inch dice (6 ounces)
- 2 medium carrots, cut into 1/2 inch dice (4 ounces)
- 2 dried bay leaves
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
- 5 cups clam broth
- 2 cups diced clams
- 1 (28 ounce) can whole peeled tomatoes with juice, cut into 1/2 inch dice
- 1/4 cup chopped flat leaf parsley
- coarse salt
- fresh ground black pepper
- 1Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
- 2Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
- 3Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- 4Add the olive oil and garlic, and cook for 30 seconds.
- 5Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
- 6Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- 7Add the potatoes and clam broth.
- 8The broth should just barely cover the potatoes; if it doesn‘t, add enough water to cover.
- 9Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- 10If the broth hasn‘t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- 11Add the tomatoes, and simmer 5 minutes more.
- 12Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
- 13If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- 14Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- 15When ready to serve, reheat the chowder over low heat; don‘t let it boil.
- 16Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.
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Nutritional Facts for Manhattan Clam Chowder
Serving Size: 1 (3984 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 207.5
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 2.0 g
- Cholesterol 19.1 mg
- Sodium 586.9 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 6.4 g
- Sugars 3.2 g
- Protein 9.5 g