Manhattan Clam Chowder With Bacon

posted by Krystle on March 9, 2016 2 Comments »
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Manhattan Clam Chowder: Tender clams and hearty vegetables  in a flavorful tomato broth. Comforting and healthier than its New England counterpart. 

 

Manhattan Clam Chowder


 

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This Manhattan Clam Chowder is full of rich flavors.

 

Unlike the cream based new england clam chowder this soup has a tomato broth.

 

Manhattan Clam Chowder

 

The soup itself is chock full of hearty vegetables, and delicate clams.

 

It reminds me of vegetable soup but with a gourmet twist.

 

Manhattan Clam Chowder

Manhattan Clam Chowder Recipe

Adapted via Brown Eyed Baker

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Manhattan Clam Chowder With Bacon
Author: 
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 Servings
 
Manhattan Clam Chowder: Tender clams and hearty vegetables in a flavorful tomato broth. This easy soup is comforting and healthier than its New England counterpart.
Ingredients
  • 4 Slices Thick Cut Bacon, Chopped into ~1/4 Inch Pieces
  • 1 Sweet Onion, Diced
  • 1 Red Bell Pepper, Diced
  • 1 Carrot, Diced
  • 1 Stalk Celery, Diced
  • 4 Cloves of Garlic, Minced
  • 1 Teaspoon Oregano, Dried
  • ½ Cup Dry White Wine
  • 3 (8-ounce) Bottles Clam Juice
  • 5 (6½-ounce) Cans Chopped Clams, Drained Juice Reserved
  • 1½ Pounds Yukon Gold Potatoes,Peeled and Diced in ~1/4 Inch Pieces
  • 1 Bay Leaf
  • 1 (28 Ounce) Can Diced Tomatoes
  • 2 Tablespoons Fresh Parsley, Roughly Chopped
Instructions
  1. In a large Dutch Oven, fry bacon until crispy (~7 minutes).
  2. Add onion, pepper, carrot, and celery to bacon grease. Cook for 10-12 minutes or until softened. Add in garlic and oregano and cook for 1 more minute.
  3. Pour in wine. Increase heat to high, bring to a boil. Continue until it reduces by about half (~2-3 minutes). Pour in clam juice, reserved clam juices, potatoes, and bay leaf.
  4. Bring to boil, reduce to simmer. Simmer for ~8-10 minutes or until the potatoes are tender.
  5. Pour in diced tomatoes, cook for ~5 more minutes.
  6. Discard bayleaf. Remove from heat and stir in clams. Season with salt and pepper to taste.
  7. Garnish with parsley if desired.

 

Manhattan Clam Chowder Shopping Tips:

  1. You can find Clam juice near the canned fish/tuna pouches at your grocery store.
  2. I like using Chicken of the Sea’s chopped clams in this recipe.

Manhattan Clam Chowder Trivia Tidbit:

This tomato based broth was originally made by Portuguese immigrants in Rhode Island.

Manhattan Clam Chowder

Craving more soup?

 

Beef and Guinness Stew

 

Beef and Guinness Stew

 

Buffalo Chicken Soup

 

Buffalo Chicken Soup

 

Cheesy Potato Soup

Cheesy Potato AKA Queso Soup

 

Chowder Recipes From Blogs I Heart:

Nacho Potato Chowder via Inside Bru Crew Life

Shrimp and Corn Chowder via Grandbaby Cakes

Boston Clam Chowder via Mels’ Kitchen Cafe

What do you think of this Manhattan Clam Chowder recipe?

Manhattan Clam Chowder collage 2

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