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
- 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)
Instructions
- Bacon Preparation: Crisp bacon in a large stockpot over medium heat until golden, then remove and set aside, preserving the rendered fat.
- 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.
- Flavor Layering: Introduce minced garlic and tomato paste, toasting briefly to caramelize and intensify the chowder’s depth, creating a robust flavor profile.
- 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.
- Protein and Tomato Incorporation: Fold in diced tomatoes and baby clams, simmering to marry flavors and ensure even heating throughout the chowder.
- Final Embellishment: Reintroduce crispy bacon and fresh parsley, letting the ingredients harmonize for a few moments before serving.
- 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