Clam Chowder Manhattan Style

Manhattan clam chowder skips the cream for a bright tomato broth, a New York take that lets the ocean shine through. Bacon, tender vegetables, and briny clams simmer together into a lighter, soupier bowl built for lunch.

Serves 4

Estimate for one serving

• 280 cal
• 14.5g protein
• 32g carbs
• 9g fat
• 5.2g fiber

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Ingredients

• 2 (6.5 oz) cans canned chopped clams
• 1 (8 oz) bottle clam juice
• 4 slices bacon
• 1 medium yellow onion
• 2 celery stalks
• 2 medium carrots
• 2 medium red potatoes
• 2 garlic cloves
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. 1Drain the clams, reserving the juice from the cans. Combine the reserved clam juice with the bottled clam juice and set aside. Rinse clams and set aside.
2. 2Dice the bacon into small pieces. In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. 3Dice the onion, celery, and carrots into 1/4-inch pieces. Add them to the pot with the bacon fat and sauté until softened, about 6-8 minutes.
4. 4Mince the garlic and add it to the vegetables; cook for 1 minute until fragrant.
5. 5Add the tomato paste and stir for 1 minute to lightly caramelize.
6. 6Pour in the crushed tomatoes (with their juice), the combined clam juice, and the broth. Stir well to combine.
7. 7Dice the potatoes into 1/2-inch cubes and add them to the pot along with the thyme, bay leaf, salt, and pepper.
8. 8Bring the soup to a boil, then reduce to a simmer. Cover partially and cook for 20-25 minutes until the potatoes are tender.
9. 9Stir in the reserved clams and the cooked bacon. Simmer gently for 5 more minutes to heat through. Do not boil after adding clams.
10. 10Remove the bay leaf. Taste and adjust seasoning with more salt or pepper if needed.
11. 11Chop the fresh parsley and stir half into the soup. Use the remaining parsley for garnish.
12. 12Ladle into bowls and serve hot with crusty bread or oyster crackers.