Manhattan Clam Chowder Recipe is probably one of the most famous seafood dishes in America. The best part of clam chowder is all of the tasty, hearty goodness, served in a simple and fresh-tasting soup. It’s one of those dishes that can be prepared using fresh ingredients, or frozen. Clam Chowder is one of those dishes that people simply love and crave.
Manhattan Clam Chowder is a classic American dish, and it’s one of the easiest and most delicious chowders that you can make. It’s perfect for those days when you want to cook dinner and you don’t want to heat up the kitchen. It’s also very easy to make yourself. This Manhattan Clam Chowder will ensure that you have a delightful feast for your family and friends.
Manhattan Clam Chowder is a thick, creamy soup that is very filling and sure to warm you up on a cold day. The clam chowder recipe is an easy and delicious way to prepare seafood. I love the smoky flavor and of course, I like the way they make my mouth water.
How To Make Manhattan Clam Chowder
Manhattan Clam Chowder is a simple, hearty, and delicious dish that is perfect for cold weather or at the end of a long day. It’s a simple recipe that can be made in less than an hour. It’s a little bit sweet and creamy, but also savory with a hint of garlic and hot sauce.
Ingredients
- 2 slices bacon (can sub with 2 more tablespoons extra virgin olive oil)
- Extra virgin olive oil, 1 tablespoon
- 2 carrots (peeled and sliced)
- 2 ribs celery (chopped)
- 1 onion (chopped)
- 1 large clove of garlic (minced)
- Dried thyme, 1/2 teaspoon
- Celery seed, 1/4 teaspoon
- 2 bay leaves
- Canned tomato juice (strained tomatoes), 1 1/2 cups
- Clam broth or juice, 1 (14-ounce) can
- Baby clams (juice reserved), 2 (10-ounce) cans
- 1 pound of waxy potatoes, peeled and cut into 2-inch chunks
- About 12 small live clams, such as littlenecks or Manila clams, cleaned
- Tabasco or other hot sauce (to taste)
- Kosher salt and freshly ground black pepper (to taste)
How To Make Manhattan Clam Chowder
Step 1
On medium heat, cook the bacon in the olive oil until it is crispy and the fat is rendered. Remove the bacon, chop, and set aside.
Step 2
Cook the carrots, celery, and onion at medium-high heat for 4 to 5 minutes until soft and translucent. Avoid browning the vegetables. Stir in the garlic and cook for another minute. Add the bacon back to the pot.
Step 3
In a bowl, combine the tomato juice, clam broth, celery seed, bay leaves, thyme, and the juice from the canned clams.
Step 4
Sprinkle the potatoes on top. Bring to a simmer, cover, and simmer for about 30 to 40 minutes or until the potatoes are cooked.
Step 5
Add the canned clams and live clams in their shells after the potatoes are tender, cover the pot, and simmer until the live clams open up about 5 to 10 minutes.
Step 6
Season with salt, black pepper, and hot sauce to taste.
Step 7
When serving, remove the bay leaves and place a clam in a shell or two in each bowl.
Conclusion
We hope you enjoyed our clam chowder recipe! It is a very easy dish to prepare, as you are about to find out. The taste is rich and delicious and the best part is that it’s quite versatile so feel free to experiment with it a little bit just to see what you can come up with. We know that you can make this recipe with ease, and we hope you will share it with your friends and family. Thank you for reading!
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Manhattan Clam Chowder Recipe
Ingredients
- 2 slices bacon (can sub with 2 more tablespoons extra virgin olive oil)
- 1 tablespoon Extra virgin olive oil
- 2 carrots (peeled and sliced)
- 2 ribs celery (chopped)
- 1 onion (chopped)
- 1 large clove of garlic (minced)
- ½ teaspoon Dried thyme
- ¼ teaspoon Celery seed
- 2 bay leaves
- 1 1/2 cups Canned tomato juice (strained tomatoes)
- 1 (14-ounce) can Clam broth or juice
- 2 (10-ounce) cans Baby clams (juice reserved)
- 1 pound of waxy potatoes, peeled and cut into 2-inch chunks
- About 12 small live clams, such as littlenecks or Manila clams, cleaned
- Tabasco or other hot sauce (to taste)
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- On medium heat, cook the bacon in the olive oil until it is crispy and the fat is rendered. Remove the bacon, chop, and set aside.
- Cook the carrots, celery, and onion at medium-high heat for 4 to 5 minutes until soft and translucent. Avoid browning the vegetables. Stir in the garlic and cook for another minute. Add the bacon back to the pot.
- In a bowl, combine the tomato juice, clam broth, celery seed, bay leaves, thyme, and the juice from the canned clams.
- Sprinkle the potatoes on top. Bring to a simmer, cover, and simmer for about 30 to 40 minutes or until the potatoes are cooked.
- Add the canned clams and live clams in their shells after the potatoes are tender, cover the pot, and simmer until the live clams open up about 5 to 10 minutes.
- Season with salt, black pepper, and hot sauce to taste.
- When serving, remove the bay leaves and place a clam in a shell or two in each bowl.
