Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder
Serve with garlic-lemon Swiss chard saute and artisan bread- If you love tomato-based soups you'll want to give this clam chowder a try; and it's as authentic in taste as it comes. Nothing like the thick, creamy New England version but just as delicious in its own way. I've paired it with one of cool season's hearty greens, Swiss chard. It's bitter component is a nice complement to the sweet clams.
    Servings
    4-5people
    Cook Time
    40-45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Servings
    4-5people
    Cook Time
    40-45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2 slices bacon, chopped *
    • 2tablespoon olive oil, divided
    • 1 onion, chopped
    • 5 garlic cloves, chopped, divided
    • 2 carrots, chopped
    • 2 celery stalks, chopped
    • 1 1/2cup strained tomatoes or crushed tomatoes
    • 1 (14-ounce) can of clam broth or juice
    • 2 (10-ounce) cans of baby clams, juice reserved
    • 1teaspoon dried thyme
    • 1teaspoon celery seed
    • 2 bay leaves
    • 1pound waxy potatoes, cut into 2-inch chunks (peeling optional)
    • 12 live small clams, such as littlenecks or Manila clams
    • Sea salt and black pepper, to taste
    • 1teaspoon Tabasco or other hot sauce
    • 1 large bunch Swiss chard, coarsely chopped (including stems and ribs)
    • juice of 1/2 lemon
    Instructions
    1. Over medium heat, cook the bacon and 1 tablespoon olive oil together in a stockpot until bacon is crispy. Remove bacon with a slotted spoon to a plate covered with a paper towel. Set aside.
    2. Increase the heat to medium-high and add the chopped onions, 2 chopped garlic cloves and the following 2 ingredients (carrots and celery), sauting until onions are translucent (about 4 minutes). Add back in the cooked bacon with the strained or chopped tomatoes, the clam juice, reserved juice from the chopped clams and the dried herbs (thyme through bay leaves). Mix well and add in the potatoes. Bring to a quick simmer, reduce heat to a low simmer and cook until potatoes are done, about 20-25 minutes.
    3. Add in the chopped and live clams, cover the pot and simmer until the live clams open up, about 5 minutes. Taste and adjust for salt and black pepper; stir in the Tabasco sauce.
    4. To serve: ladle clam chowder into soup bowls with a few clam shells on top. Serve with side of Swiss chard and artisan bread.
    5. To prepare the Swiss chard (make while the live clams are opening up): heat 1 tablespoon of olive oil over medium-high heat in a saute pan. Add 3 tablespoons chopped garlic and quickly saute for 20 seconds, stirring constantly so as not to burn the garlic. Add in the Swiss chard and continue to saute until wilting. Season with salt and pepper and sprinkle with lemon juice. Serve immediately.
    Recipe Notes

    *To keep it meat-free you can use a total of 2-3 tablespoons olive oil instead of the combination of bacon and olive oil.

    Authentic Manhattan Clam Chowder is used with fresh chowder clams, its juices and broth made from them but I prefer the short cut of using good quality canned chopped clams (I love Bar Harbor's line of clams and clam juice; all preservative free). If you have access to chowder clams use them in place of the chopped clams adding them in with the little neck ones.

    Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island. By the 1930s, this tomato version had come to be called Manhattan clam chowder.

    Leave a Reply