MANHATTAN CLAM CHOWDER

YIELD: 4 to 6 servings | PREP TIME: 20 minutes, plus time to cure | STOVETOP: 40 minutes • 3 pounds (1361 g) cherrystone, quahog, or littleneck clams, well rinsed • ½ pound slab bacon or salt pork, cut into small dice • 1 medium onion, cut into small dice • 2 medium carrots, cut into small dice • 2 celery ribs, cut into small dice • 1 red, orange, or yellow bell pepper, cut into small dice • 2 cloves garlic, minced • ½ teaspoon red pepper flakes • 3 sprigs fresh thyme • 2 bay leaves • 1 tablespoon (15 ml) tomato paste • 1 (28-ounce) can whole tomatoes or 2 pounds (907 g) fresh tomatoes • 1 large Yukon Gold potato, peeled and cut into small dice • ¼ cup chopped fresh parsley • Salt and ground black pepper 1. In a large pot, bring 1 quart of water to a boil. Add the clams, cover, and cook for 5 to 10 minutes, until the clams open. Discard any clams that do not open. Transfer the clams to a rimmed baking sheet and set aside to cool. Strain the broth through a fine-mesh strainer lined with cheesecloth to catch any sediment. Reserve the broth. 2. Once the clams are cool enough to handle, remove them from their shells and chop them into small pieces. Set aside. 3. Rinse out the pot and return it to the stovetop over medium heat. Add the bacon and cook until some of the fat has rendered, about 5 minutes. Add the onion, carrots, celery, and bell pepper to the pot. Cook over medium heat for 8 to 10 minutes, until the vegetables have softened. 4. Add the garlic, red pepper flakes, thyme, bay leaves, and tomato paste. Cook for another minute, then add the tomatoes, potato, and clam broth. Bring to a simmer and cook, partially covered, until the chunks of potato are tender, 15 to 20 minutes. 5. Stir in the clams and parsley and remove the pot from the heat. Set aside at room temperature for up to an hour to allow the flavors to develop. Taste the broth and season with salt and pepper, if needed. Reheat before serving. Lower-Carb Modification: Use celery root instead of a potato.

• Tortilla Less Soup
• FISH STEW
• Beef stew

Manhattan clam chowder is the tomato-based cousin of the creamy classic: briny clams, smoky bacon, and a garden of diced vegetables in a bright, savory broth. Red pepper flakes and thyme give it warmth, while potatoes make each bowl properly hearty. Let it rest before serving and the flavors only get deeper.

Pro Tips for Success

• Steam the clams just until they open — 5 to 10 minutes — and discard any that stay shut. Strain the broth through cheesecloth to keep grit out of the soup.
• Render the slab bacon slowly before adding the vegetables; the rendered fat cooks the onion, carrots, and celery into a proper flavor base.
• Let the finished chowder sit off the heat for up to an hour before reheating and serving. Manhattan chowder always tastes better after the flavors have melded.
• For a lower-carb pot, use celery root in place of the potato — the recipe's own modification, and it soaks up the tomato broth beautifully.

Frequently Asked Questions

Why is Manhattan clam chowder red?

It is built on tomatoes rather than cream, giving the broth its signature red color and a bright, acidic backbone against the briny clams.

Can I use canned clams instead of fresh?

Fresh is far better for this recipe since the clam broth is the soup's base. If you must use canned, add the clams at the end and use bottled clam juice for the broth.

How long does Manhattan clam chowder keep?

Up to 3 days in the fridge. Reheat gently so the clams don't overcook and turn tough.

What should I serve alongside this chowder?

A simple green salad and some crusty grain-free bread make it a full meal, though the potato-loaded chowder is nearly a meal on its own.