How is a Manhattan clam chowder different from a regular chowder?
A clam chowder recipe is usually made with cream and has that lovely white creamy look and taste.
The Manhattan version of clam chowder is made without cream, using tomatoes to flavor the broth. Both are amazingly good. See which you prefer.
This version of the classic soup recipe uses bacon, onion, potatoes and green peppers in addition to the tomatoes to flavor the broth. Add a bay leaf to bring all the flavors together and stir in some butter at the end of the cooking time.
I use canned clams because they are easy and always available. If you use clam just as part of the cooking liquid, you end up with an even tastier clam broth for those succulent clam pieces to soak in. It’s really quite delicious.
This soup is so easy to make and comes together in just a few minutes.
I love quick and easy dinner recipes like this that really are 30 minute meals.
Just serve this wonderful soup with some crusty bread or a salad if you feel like making one. That’s it. Your easy dinner is ready to serve.
I hope you enjoy this wonderful soup recipe. Everyone I have ever made it for loves it.
Manhattan Clam Chowder
Ingredients
- 1 quart clams, quahog clams ideally, or 2 1/2 cups canned minced clams
- 3 cups water, or mix of clam juice and water
- 3 slices bacon, or 2" piece of salt pork
- 1 onion, large
- 3 tablespoons flour
- 2 cups potatoes, peeled and diced
- 3 cups tomatoes, cooked or canned
- 1/2 cup green pepper, diced, optional
- 1/2 bay leaf, optional
- 1/4 cup catsup, optional
- 3 tablespoons butter
- oyster crackers or saltines
Instructions
- If using fresh clams, wash them in 3 cups water then drain them through a cheesecloth. Reserve the liquid. Cut the hard part of the clams from the soft part. Finely chop the hard part of the clams, the salt pork (or bacon) and onion. If using canned clams, strain the juice. Add water to make 3 cups of liquid. Use this liquid in place of the water measurement given above.
- Sauté the salt pork very slowly. Remove and reserve the scraps. Add the minced onions and hard part of the clams to the pan, leaving the pork fat in the pan. Stir and cook slowly for 5 minutes. Sift the flour over them and stir until blended. Heat and stir in the reserved liquid.
- Add the potatoes, tomatoes, green pepper, bay leaf and catsup. Cover the pan and simmer the chowder until the potatoes are done, but still firm. Add the pork scraps, the soft part of the clams and the butter. Simmer for 3 minutes and season to taste with salt and pepper.
- Serve with oyster crackers or saltines.
- Makes 8 cups.
Nutrition
Sign up here and be the first to get new recipes and tips.
If you like this recipe, I’d love it if you would Pin it to Pinterest, Tweet about it, Like it on Facebook and add it to your Instagram. You can also share your comments and your own favorite recipes below the Pinterest image. Thanks. I really do appreciate it.