Delicious Manhattan Clam Chowder Recipe You’ll Love

When you think of comfort food, there’s nothing quite like a steaming bowl of Manhattan clam chowder. Picture yourself nestled on the couch with a warm bowl in hand, the aroma of savory clams, smoky bacon, and fresh herbs wafting through the air. Each spoonful bursts with rich flavors, making your taste buds dance like they just won the lottery.

This delightful dish isn’t just about satisfaction; it tells a story. I remember the first time I made this recipe for my family during a chilly autumn evening. The smiles on their faces were priceless as they savored each bite, making me feel like a culinary superhero. Whether it’s a cozy night in or a bustling dinner party, this Manhattan clam chowder is sure to impress and warm hearts!

I still hear my cousin exclaiming how I should open a restaurant after tasting my chowder—it was definitely one of those moments where I felt like Gordon Ramsay (minus the yelling).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Clams: Look for littleneck or cherrystone clams; they provide sweet and tender bites that are essential for flavor.

• Bacon: Use thick-cut bacon for added smokiness and texture; trust me, it makes all the difference in this chowder.

• Onion: A sweet yellow onion works best here; chop it finely so it blends seamlessly into the chowder.

• Celery: Fresh celery adds crunch and depth; make sure you dice it into small pieces for even cooking.

• Carrots: Colorful carrots give sweetness and balance; slice them thinly to cook evenly with other veggies.

• Garlic: Fresh garlic cloves add aromatic magic; minced garlic infuses your chowder with wonderful flavor.

• Tomato Paste: This ingredient brings richness and depth; use high-quality tomato paste for the best results.

• Chicken Broth: Opt for low-sodium chicken broth so you can control the saltiness of your chowder.

• Dried Thyme: A pinch goes a long way; dried thyme adds an earthy note that complements seafood beautifully.

• Bay Leaves: Don’t skip these—they enhance the overall flavor profile with their unique aroma.

• Heavy Cream: Adds luscious creaminess; be prepared to fall in love at first sip!

• Fresh Parsley: Chopped parsley brightens up your finished dish and adds a pop of color on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preparing Your Clams: Start by rinsing your clams under cold water to remove any grit or sand. Place them in a bowl of cold water while you prep everything else—this helps them stay fresh.

Crisping Up Bacon: In a large pot over medium heat, cook your bacon until crispy. Use a slotted spoon to transfer the bacon to a plate lined with paper towels—this allows excess grease to drain.

Sautéing Veggies: In the same pot with rendered fat, add chopped onion, celery, and carrots. Cook until softened—about 5 minutes—stirring occasionally until fragrant.

Aromatic Boost: Add minced garlic and tomato paste to your sautéed veggies. Cook briefly until garlic is fragrant before adding chicken broth—the smell will be divine!

Add Clams & Spices: Toss in rinsed clams along with thyme and bay leaves. Cover and let steam until clams open—about 5-7 minutes—but remove any that don’t open.

The Creamy Finish: Stir in heavy cream along with crispy bacon crumbles. Simmer gently while stirring occasionally until heated through—don’t boil!

Serve hot in bowls garnished with fresh parsley while it’s still warm, inviting friends over to enjoy every delicious bite together.

Now go ahead and indulge in this delightful Manhattan clam chowder recipe! You’ll find comfort not only in its warmth but also in its robust flavors that bring everyone together around the table.

Perfecting the Cooking Process

Start by sautéing bacon until crisp, then add onions and celery before introducing clams and tomatoes. This sequence ensures every ingredient releases its flavor.

Add Your Touch

Feel free to swap canned clams for fresh ones or add your favorite herbs like thyme for extra flavor. Customize the heat level by adding a dash of hot sauce.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, stirring frequently to maintain texture.

Cooking this Manhattan clam chowder recipe reminds me of cozy family dinners where laughter filled the room, and everyone fought over the last bowl.

FAQ

What makes Manhattan clam chowder different from New England style?

Manhattan chowder uses tomatoes, while New England style is creamy and white.

Can I use frozen clams for this recipe?

Yes, frozen clams work well, but ensure they are properly thawed before cooking.

How can I thicken my clam chowder?

You can thicken it by adding a cornstarch slurry or mashing some of the potatoes.

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Manhattan Clam Chowder

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• Author: Mia
• Total Time: 40 minutes
• Yield: Serves approximately 6 people 1x

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Description

Indulge in a bowl of Manhattan clam chowder, a flavorful blend of sweet, tender clams and smoky bacon, all simmered with fresh vegetables. This comforting dish is perfect for chilly evenings or lively dinner parties, bringing warmth and joy to your table. Each spoonful is a delightful experience that combines rich flavors and vibrant colors, making it an unforgettable meal for family and friends.

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Ingredients

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• 2 pounds fresh littleneck clams
• 6 strips thick-cut bacon
• 1 medium yellow onion, finely chopped
• 2 stalks celery, diced
• 2 medium carrots, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup heavy cream
• Fresh parsley, chopped (for garnish)

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Instructions

1. Rinse clams under cold water to remove grit. Soak in cold water while preparing other ingredients.
2. In a large pot over medium heat, cook bacon until crispy. Transfer to a paper towel-lined plate to drain excess grease.
3. In the same pot, add onion, celery, and carrots; sauté until softened (about 5 minutes).
4. Stir in minced garlic and tomato paste; cook briefly until fragrant. Add chicken broth and bring to a simmer.
5. Add rinsed clams, thyme, and bay leaves; cover pot and steam until clams open (5–7 minutes). Discard any unopened clams.
6. Stir in heavy cream and crispy bacon; simmer gently without boiling until heated through. Serve hot garnished with fresh parsley.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 2g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 12g
• Cholesterol: 60mg