Cozy Red-Hued Recipe: Ina Garten’s Manhattan Clam Chowder Magic

Soup lovers rejoice as this Manhattan clam chowder recipe brings a classic New England favorite straight to your kitchen.

Ina Garten’s take on this beloved dish combines fresh seafood and robust flavors in a way that feels both comforting and elegant.

The tangy tomato base sets this chowder apart from its creamy counterparts, delivering a bright and zesty profile that dances on your palate.

Every spoonful tells a story of coastal traditions and culinary craftsmanship.

Simmered with tender clams, hearty vegetables, and a perfect blend of herbs, this chowder promises warmth and satisfaction.

Professional chefs and home cooks alike will appreciate the simplicity and depth of this remarkable recipe.

Grab your pot and get ready to savor a bowl of pure maritime magic.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Calories: 250 kcal

Servings: 6

What You’ll Need for Manhattan Clam Chowder

• Bacon: Adds smoky depth and crispy texture, choose thick-cut for robust flavor and even rendering.
• Baby Clams: Delivers oceanic sweetness, select fresh or high-quality canned for consistent taste.

• Onions, Carrots, Celery: Creates classic flavor foundation, pick firm and bright-colored vegetables for maximum freshness.
• Garlic: Intensifies overall taste profile, choose firm bulbs without sprouting.

• Clam Juice: Enhances maritime essence, opt for pure, preservative-free brands.
• Chicken Broth: Provides rich underlying taste, select low-sodium versions for better control.
• Diced Tomatoes: Contributes tanginess and slight acidity, choose fire-roasted for deeper flavor.
• Tomato Paste: Concentrates umami notes, select tube packaging for easier storage.
• Bay Leaf: Introduces subtle herbal undertones, ensure leaves are fragrant and not stale.
• Thyme: Delivers earthy aromatics, fresh sprigs preferred over dried.
• Potatoes: Creates hearty texture, select waxy varieties like Yukon Gold for ideal consistency.
• Parsley: Offers fresh finishing touch, choose bright green leaves without wilting.
• Salt and Pepper: Fundamental seasoning, use freshly ground black pepper for best results.

Equipment Setup for Manhattan Clam Chowder

• Large pot: Essential for cooking bacon, sautéing vegetables, and simmering the chowder.
• Slotted spoon: Perfect for removing crispy bacon from the pot without excess grease.
• Paper towels: Used to drain excess bacon grease and keep bacon crisp.
• Cutting board: Needed for chopping bacon, vegetables, and parsley.
• Sharp knife: Crucial for dicing onions, carrots, celery, and chopping parsley.
• Measuring cups and spoons: Helpful for accurate ingredient measurements.
• Wooden spoon or spatula: Great for stirring and mixing ingredients while cooking.

Steps to Cook Manhattan Clam Chowder

• Bacon Preparation

Crisp up bacon in a large pot over medium heat until perfectly golden and crunchy. Remove bacon and set aside, keeping the delicious rendered fat in the pot.

• Vegetable Foundation

Sauté onions, carrots, and celery in the bacon drippings, seasoning with a pinch of salt and pepper until vegetables become soft and fragrant.

• Flavor Boosters

Introduce minced garlic and tomato paste, allowing them to bloom and release their rich, complex flavors into the base.

• Liquid Symphony

Pour in clam juice and chicken broth, adding potatoes, bay leaf, and thyme. Bring the mixture to a gentle simmer and let potatoes become tender.

• Seafood and Tomato Magic

Incorporate diced tomatoes and baby clams, stirring gently. Allow the chowder to simmer and develop deep, layered flavors.

• Finishing Touches

Sprinkle in crispy bacon bits and fresh parsley. Taste and adjust seasoning with salt and pepper as needed.

• Serving

Ladle the steaming chowder into bowls, garnishing with extra parsley and serving alongside crunchy oyster crackers for a perfect coastal-inspired meal.

Add-Ins and Tips for Manhattan Clam Chowder

• Swap regular bacon for pancetta or smoked bacon to add a deeper, richer flavor profile to your chowder.
• Replace baby clams with chopped fresh clams, littleneck clams, or even crab meat for a delightful twist on the classic recipe.
• Kick the heat by adding red pepper flakes, a dash of hot sauce, or diced jalapeños for those who love a spicy kick in their chowder.
• Convert this recipe to a vegetarian version by using vegetable broth, replacing clams with heart of palm or artichoke hearts, and omitting bacon for a plant-based alternative.
• Cool the chowder completely before storing in an airtight container. It keeps well in the refrigerator for 3-4 days and develops even more flavor overnight, making leftovers just as delicious as the first serving.

Serving Up Manhattan Clam Chowder Just Right

• Pair with Crusty Bread: Slice a fresh baguette or sourdough and toast it lightly to create the perfect dipping companion for this rich, flavorful chowder.
• Enhance with Fresh Toppings: Sprinkle extra crispy bacon bits, chopped green onions, or a dollop of sour cream on top to add texture and depth to the chowder.
• Create a Complete Meal: Serve alongside a crisp green salad with a light vinaigrette to balance the hearty and robust flavors of the Manhattan clam chowder.
• Elevate with Wine Pairing: Choose a crisp white wine like Sauvignon Blanc or Pinot Grigio to complement the briny clam and tangy tomato notes in the dish.

Tips for Saving Leftover Manhattan Clam Chowder

• Refrigerate Smartly: Store leftover chowder in airtight containers within 2 hours of cooking. Keep refrigerated for up to 3-4 days to maintain optimal flavor and safety.
• Freeze for Later: Transfer cooled chowder to freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Potatoes might slightly change texture but taste remains delicious.
• Reheat with Care: Warm chowder gently on stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if mixture seems too thick. Avoid boiling to prevent separating ingredients.
• Meal Prep Tip: Chop vegetables and cook bacon ahead of time. Store separately in refrigerator for quick assembly when ready to make chowder. Ingredients stay fresh for 1-2 days before cooking.

Hearty Ina Garten Manhattan Clam Chowder Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 45 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Manhattan clam chowder showcases New York’s coastal culinary heritage with fresh clams, tomatoes, and aromatic herbs. Hearty ingredients blend seamlessly, offering you a delicious taste of seaside comfort in each spoonful.

---

Ingredients

Scale 1x2x3x

• 6 slices bacon, chopped
• 10 oz (283 g) whole baby clams, drained
• 1 lb (454 g) russet potatoes, peeled and diced into ½-inch cubes
• ½ cup (80 g) onion, diced
• 2 carrots, peeled, quartered, and sliced
• ½ cup (60 g) celery, sliced
• 2 teaspoons garlic, minced
• ¼ cup (60 g) tomato paste
• 1 bay leaf
• 16 oz (473 ml) clam juice
• 2 cups (473 ml) chicken broth
• 28 oz (794 g) tomatoes, diced, undrained
• ½ teaspoon thyme, dried
• salt and freshly ground black pepper, to taste
• 2 tablespoons parsley, chopped, plus more for garnish
• oyster crackers (optional)
• additional cooked bacon (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bacon Preparation: Crisp bacon in a large stockpot over medium heat until golden, then remove and set aside, preserving the rendered fat.
2. Vegetable Foundation: Sauté onions, carrots, and celery in bacon drippings, seasoning with salt and pepper until vegetables become soft and translucent, developing a rich aromatic base.
3. Flavor Layering: Introduce minced garlic and tomato paste, toasting briefly to caramelize and intensify the chowder’s depth, creating a robust flavor profile.
4. Liquid Integration: Pour in clam juice and chicken broth, adding potatoes, bay leaf, and thyme. Bring to a gentle simmer, allowing potatoes to tenderize without breaking down completely.
5. Protein and Tomato Incorporation: Fold in diced tomatoes and baby clams, simmering to marry flavors and ensure even heating throughout the chowder.
6. Final Embellishment: Reintroduce crispy bacon and fresh parsley, letting the ingredients harmonize for a few moments before serving.
7. Presentation: Ladle into warm bowls, garnishing with additional parsley, bacon crumbles, and serving alongside oyster crackers for a classic maritime dining experience.

Notes

• Bacon Brilliance: Render bacon slowly to extract maximum flavor and create a crispy topping that adds texture and depth to the chowder.
• Vegetable Timing: Sauté mirepoix until translucent to build a robust flavor foundation without burning or overcooking the delicate vegetables.
• Potato Precision: Cook potatoes just until tender to maintain their structure and prevent turning the chowder into a mushy consistency.
• Flavor Layering: Caramelize tomato paste and toast garlic briefly to unlock intense, complex flavor notes that elevate the entire dish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 5 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Protein: 12 g
• Cholesterol: 20 mg