Manhattan Clam Chowder
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Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This is the lighter cousin of New England clam chowder which has a delicious heavy cream base. Manhattan clam chowder has a tomato/clam juice base, enhanced with onion, bacon, sweet carrot, celery, bell pepper, garlic, and spices! Diced potatoes add richness and thickness and the baby clams are added at the end. To finish, add a little Worcestershire and hot sauce, this soup is incredible! Serve with crusty french bread or oyster crackers!
Ingredients
  • 4 strips of applewood bacon, finely diced
  • 2 Tbs. vegetable oil
  • 1 medium/large yellow onion, finely diced (1-1/2 cups)
  • ¾ cup of diced carrot
  • 2 ribs of celery, finely diced (about ½ cup)
  • 1 medium green bell pepper, stemmed, seeded, and finely diced
  • 2 garlic cloves, minced
  • 1 (14.5-oz.) can diced tomatoes, with juice
  • 1 (10.75-oz.) can tomato purée
  • 2 bay leaves
  • 2 - 3 fresh thyme sprigs
  • 2 scant tsp of sugar
  • 1 large Yukon gold potato, diced
  • 1 tsp of kosher salt
  • ½ tsp of black pepper
  • 2 (8oz) bottles of clam juice
  • 2 (10-oz.) cans baby clams in juice
  • a few dashes of Tabasco sauce, or to taste
  • 4 dashes of Worcestershire sauce, or to taste
Instructions
  1. Place a heavy soup pot over medium-high heat. When hot, add the bacon. When it starts to brown lower the heat to medium and cook for a few more minutes until most of the fat cooks off. Now add in the onions, carrots, celery, and green bell peppers. Sauté, stirring occasionally until the veggies just start to soften, 4 - 5 minutes. Add the garlic and sauté for 1 more minute.
  3. Add the diced and puréed tomatoes, bay leaves, thyme, sugar, potatoes, and the salt & pepper.
  5. Add the clam juice to the pot, give it a good stir and bring to a boil over high heat, then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Add the clams with their juice and the Tabasco and Worcestershire, taste and add more salt if needed. Simmer a few more minutes and then you're all done!
  8. Ladle into bowls and serve with crusty bread or crackers. Enjoy!
Recipe by Cabin In The Woods at https://cabininthewoodsblog.com/manhattan-clam-chowder/