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This Manhattan clam chowder transforms simple pantry ingredients into a hearty, flavorful meal that's become my go-to comfort food on chilly evenings. Unlike its creamy New England cousin, this tomato-based version offers a lighter yet equally satisfying experience.
I discovered this recipe during a coastal vacation where I was introduced to Manhattan-style chowder. After several attempts to recreate that memorable restaurant experience, this version finally captured the perfect balance of briny clams and tangy tomatoes.
Ingredients
- Bacon (chopped): Adds a smoky foundation and richness that elevates the entire soup
- Yellow onion (chopped): Creates aromatic sweetness when cooked with bacon
- Baby clams (undrained): The star ingredient provides oceanic flavor; use the liquid for extra depth
- White potatoes (unpeeled): Adds heartiness and natural starch to slightly thicken the broth
- Fresh thyme: Provides earthy herbal notes that complement seafood beautifully
- Diced tomatoes (undrained): Delivers the signature Manhattan style tanginess and vibrant color
Step-by-Step Instructions
- Build the Flavor Base:
- Cook bacon and onion over medium heat until the bacon becomes crisp and the onions turn translucent and slightly golden. This crucial step creates the foundation of flavor for your chowder; about 8 minutes. The fat rendered from the bacon will infuse everything with a subtle smokiness.
- Add Main Ingredients:
- Stir in clams with their juice, potatoes, and water, bringing the mixture to a gentle boil. This combination creates the primary flavor profile of your chowder. Reduce heat, cover, and simmer for approximately 20 minutes until the potatoes become fork tender but not mushy.
- Finish and Serve:
- Once potatoes are tender, add remaining ingredients including tomatoes, thyme, salt, and pepper. Bring back to a boil while stirring occasionally to integrate flavors. The soup should be vibrant red with visible chunks of potato, bacon, and clams. Serve immediately while piping hot.
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My personal secret with this chowder is using the highest quality canned tomatoes possible. The difference between standard and premium tomatoes completely transforms this soup from good to exceptional. My grandmother always used tomatoes she canned herself which gave the chowder an incredible depth of flavor.
The History Behind the Chowder
Manhattan clam chowder originated in the early 1900s when Italian immigrants in New York added tomatoes to traditional clam soup recipes. The resulting dish became so popular it sparked a friendly rivalry with New England chowder enthusiasts. Some purists considered adding tomatoes to chowder so controversial that a 1939 Maine legislature actually proposed a bill making it illegal to add tomatoes to chowder!
Storage and Reheating
This chowder stores beautifully in the refrigerator for up to three days in an airtight container. The flavors actually intensify overnight as the ingredients have time to meld together. When reheating, gently warm on the stovetop over medium low heat, stirring occasionally. Add a splash of water if needed to restore the original consistency. For longer storage, freeze portions in airtight containers for up to two months.
Perfect Pairings
Serve this vibrant chowder with a crusty sourdough bread for dipping or oyster crackers sprinkled on top for added texture. For a complete meal, pair with a simple green salad dressed with lemon vinaigrette. The acidity in both the chowder and salad creates a refreshing contrast. On special occasions, I serve small cups of this chowder as a starter before a seafood main course, creating a themed dinner experience.
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Frequently Asked Questions
- → Can I use fresh clams instead of canned?
Yes, fresh clams can be used. Steam them beforehand, and ensure you reserve the fresh clam juice for the broth.
- → What type of potatoes work best?
White potatoes or Yukon Gold work best as they hold their shape and texture well when simmered.
- → Can this soup be made ahead of time?
Yes, the flavors deepen if made a day ahead. Store it in an airtight container in the refrigerator and reheat gently before serving.
- → What can I substitute for bacon?
You can substitute pancetta, turkey bacon, or omit it entirely for a vegetarian version (use vegetable broth).
- → Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely, then store in an airtight container in the freezer for up to 3 months.