There’s nothing quite like a warm and hearty bowl of Manhattan clam chowder on a cold winter day. This savory seafood soup is a classic dish that’s easy to make and oh-so satisfying. We’ve gathered two of our favorite recipes to share with you, so grab a spoon and get ready to dive in!
Manhattan Clam Chowder Recipe #1
Ingredients:
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, peeled and chopped
- 1 can diced tomatoes (14.5 oz.)
- 1 bottle clam juice (8 oz.)
- 1 cup water
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 lbs. littleneck clams, scrubbed
- Salt and pepper, to taste
- Fresh parsley, chopped
Instructions:
- Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, celery, and carrot. Cook until the vegetables have softened, about 5 minutes.
- Add the diced tomatoes with their juices, clam juice, water, bay leaves, and thyme. Bring to a simmer and cook for 20 minutes.
- Add the clams and cover the pot. Cook until the clams open, about 5-10 minutes. Discard any clams that do not open.
- Season the soup with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Manhattan Clam Chowder Recipe #2
Ingredients:
- 2 bacon slices, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14.5 oz.)
- 2 bottles clam juice (16 oz. total)
- 1 thyme sprig
- 2 bay leaves
- 1/4 tsp. dried red pepper flakes
- 2 lbs. littleneck clams, scrubbed
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions:
- Cook the bacon in a large pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside.
- Add the onion and garlic to the pot with the bacon drippings and cook until softened, about 5 minutes.
- Add the green and red bell peppers, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes.
- Stir in the diced tomatoes, clam juice, thyme, bay leaves, and red pepper flakes. Bring to a simmer and cook for 20 minutes.
- Add the clams to the pot and cover. Cook until the clams open, about 5-10 minutes. Discard any clams that do not open.
- Season the soup with salt and pepper to taste. Serve hot, garnished with the reserved bacon and chopped parsley.
So there you have it, two delicious recipes for Manhattan clam chowder that are sure to warm you up this winter. Whether you choose recipe #1 with its bright tomato base, or recipe #2 with its flavorful blend of bacon and spices, you can’t go wrong. Enjoy!
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