Manhattan Clam Chowder
Ingredients
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- 3 pounds littleneck clams – scrubbed (~181.5 small littleneck clams)
- 1 cup water
- 4 ounces bacon – diced
- 1 tbsp olive oil
- 8 ounces onion – chopped (~1.5 medium onions)
- 2 ribs celery – chopped
- 6 ounces carrot – chopped (~3 medium carrots)
- 1 medium green bell pepper – chopped
- 3 cloves garlic – minced
- 1 tbsp tomato paste
- 28 ounces canned whole peeled tomatoes – crushed by hand
- 24 ounces bottled clam juice
- 2 leaves bay leaves
- 4 sprigs thyme sprigs
- 1/4 tsp crushed red pepper flakes
- 1 1/4 pounds yukon gold potatoes – peeled and 0.5-inch diced (~3.5 medium yukon gold potatos)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup flat-leaf parsley – chopped (~0.5 n/a parsleys)
Instructions
1. Scrub the littleneck clams under cold running water, discarding any with cracks. Place clams and 1 cup water in a large pot, cover, and steam over medium-high heat until they just open, 6–8 minutes, transferring clams to a bowl as they open.
2. Strain the pot liquid through a fine-mesh strainer lined with a paper towel to remove grit; reserve the strained liquor. Remove clams from shells and coarsely chop into 0.5-inch pieces; set aside.
3. In a large heavy pot over medium heat, cook the diced bacon until the fat renders and edges begin to crisp, 6–8 minutes. Add the olive oil.
4. Add the chopped onion, celery, carrot, and green bell pepper. Cook, stirring, until softened but not browned, 8–10 minutes.
5. Stir in the minced garlic and crushed red pepper flakes; cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it darkens slightly, 1–2 minutes.
6. Add the crushed tomatoes with their juices, the bottled clam juice, and all of the reserved strained clam liquor. Add the bay leaves and thyme sprigs. Bring to a boil, then reduce to a lively simmer.
7. Stir in the diced potatoes. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 15–20 minutes; skim any foam.
8. Add the chopped clams and simmer gently until just heated through and barely firm, 1–2 minutes. Remove and discard the bay leaves and thyme sprigs.
9. Season with the kosher salt and black pepper to taste, then stir in the chopped parsley.
10. Let the chowder rest 5 minutes to marry flavors. Ladle into warm bowls and serve hot.
Manhattan Clam Chowder is a bright, briny, tomato-forward soup layered with the sweetness of clams and the savory backbone of aromatics. Its broth is light yet robust, with tender potatoes and a distinct green bell pepper note adding freshness. A little smokiness from pork and a clean herbal finish make it hearty without being heavy, perfect for showcasing the natural salinity of shellfish.
Emerging in New York in the late 19th and early 20th centuries, the chowder reflects the city’s immigrant influences, especially Italian and Portuguese, who favored tomatoes in seafood stews. It stands in friendly contrast to the creamy New England style, sparking a long-running regional debate—famously, a tongue-in-cheek 1939 Maine bill sought to ban tomatoes in chowder. Over time, Manhattan’s red broth, vegetables, and late-added clams became the defining hallmarks of this enduring coastal classic.