Manhattan Clam Chowder Recipe
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.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Course Soup
Cuisine American
Servings 6
Calories 230 kcal
- 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)
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.
Calories: 230kcal
Keyword Manhattan Clam Chowder Recipe