Manhattan Clam Chowder

Recipe by Jeff Hixson
READY IN: 1hr 45mins
YIELD: 13 cups




  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
  • Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
  • Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
  • Add the olive oil and garlic, and cook for 30 seconds.
  • Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
  • Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
  • Add the potatoes and clam broth.
  • The broth should just barely cover the potatoes; if it doesn‘t, add enough water to cover.
  • Increase 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.
  • If 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.
  • Add the tomatoes, and simmer 5 minutes more.
  • Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
  • If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
  • Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
  • When ready to serve, reheat the chowder over low heat; don‘t let it boil.
  • Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.