Manhattan Clam Chowder
Experience the vibrant flavors of Manhattan Clam Chowder, a tomato-based soup that stands out from its creamy New England cousin. This version, enriched with homemade clam juice, offers authenticity and depth with every spoonful, making it perfect for those who appreciate a heartier, broth-based soup.
Recipe Video
Recipe Ingredients
For the Clam Juice:
- 1 Onion roughly chopped
- 4/5 sprigs of Fresh Thyme
- 4/5 cloves Garlic
- 3/4 bottle White Wine like a Chardonnay or Pinot Grigio
- 2 dozens Clams
- Sea Salt & Cornmeal for purging clams
For the Chowder:
- 1/2 pound Bacon, diced
- 1 large Onion, diced small
- 4 cloves Garlic, minced
- 1 tablespoon Tomato Paste
- 1 1/2 tablespoons Fresh Thyme, chopped
- 2 teaspoons Tarragon, chopped
- 1.5 cups Celery, diced
- 1.5 cups Carrots, diced (use purple carrots for a unique touch if available)
- 1.5 cups Nouvelle (waxy) Potatoes, diced
- 1 can 28 oz Peeled Tomatoes, hand-crushed
- 60 ounces or 7.5 cups Chicken Stock
- Cayenne Pepper, to taste
- Salt & Pepper, to taste
- Parsley, for garnish
- Tapioca Powder or Cornstarch optional, for thickening
Recipe Instructions
Prepare the Clam Juice (if you have time):
- Soak clams in cold water with cornmeal and sea salt for a day to help them purge sand.
Cook the Claims:
- In a pot large enough to host your clams, combine onion, garlic, fresh thyme, and white wine.
- Add clams and steam until they open.
- Reserve the clams and strain the broth through a fine mesh to remove any sand, yielding homemade clam juice.
- Chop most of the steamed clams and save a few whole clams in their shell for decoration.
Making the Chowder:
- Render Bacon: Slowly cook bacon until the fat renders out.
- In the bacon fat, sauté diced onion until caramelized.
- Add garlic and tomato paste, cooking until fragrant. And the tomato paste is becoming very fragrant.
- Add thyme, tarragon, celery, carrots, potatoes and tomatoes, strained clam juice and chicken stock and bring to a simmer.
- Adjust with salt, pepper, and a hint of cayenne for a gentle kick.
- If desired, thicken the chowder with tapioca powder or cornstarch mixed with a little water, add to the simmering soup.
- Garnish & Serve: Ladle the chowder into bowls. Garnish with whole clams and parsley. Offer alongside crusty bread for a fulfilling meal.
