Manhattan Clam Chowder
A comforting and flavorful clam chowder that is both hearty and satisfying. This recipe combines the briny flavors of clams with bacon, leeks, potatoes, and a hint of garlic in a rich and creamy base. Perfect for cozy nights in or when you want to impress guests with a delicious homemade meal. Serve with some crusty bread or chowder crackers for a delightful meal.
— Constant Cookbook
Ingredients
- 4 thick-cut bacon slices, cut into 1/2-inch dice
- 2 leeks, white and light green portions, rinsed and finely chopped
- 3 celery stalks, cut into slices 1/2 inch thick
- 2 russet potatoes, peeled and cut into 1/2-inch dice
- 2 garlic cloves, minced
- 1 can (28 oz.) diced tomatoes with juices
- 2 cans (each 6 1/2 oz.) minced clams, juices drained and reserved
- Salt and freshly ground pepper, to taste
- 2 tsp. fresh lemon juice
- 2 Tbs. finely chopped fresh flat-leaf parsley
- Chowder crackers for serving (optional)
Instructions
- In a soup pot over medium-high heat, sauté the bacon until browned but not crisp, about 3 minutes. Add the leeks, celery and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes. Add the garlic and sauté for 1 minute more. Add the tomatoes with their juices, 3 cups water and the reserved clam juices, increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes. Remove from the heat.
- Using a handheld or stand blender, coarsely puree the soup, leaving some texture. Add the clams, season with salt and pepper, and add the lemon juice. Return the soup to medium-low heat and cook gently until the clams are heated through, about 3 minutes. Taste and adjust the seasonings. Add the parsley and stir to combine.
- Ladle the chowder into warmed bowls, top with the crackers and serve immediately. Serves 4 to 6.
- Adapted from <i>The Williams-Sonoma Cookbook,</i> Edited by Chuck Williams (Free Press, 2008).
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