Manhattan Clam Chowder
This hearty clam chowder recipe is the perfect comfort food for chilly nights. Savory bacon, tender vegetables, and juicy clams come together in a rich and flavorful broth. With a touch of white wine and fresh herbs, this chowder is sure to warm your soul with every spoonful.
— Constant Cookbook
Ingredients
- 4 ounces thick-cut bacon (about 3 slices), cut into ¼-inch pieces
- 1 large yellow onion, diced small
- 1 small red bell pepper, stemmed, seeded, and diced small
- 1 medium carrot, diced small
- 1 stalk celery, diced small
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ cup dry white wine
- 3 (8-ounce) bottles clam juice
- 5 (6½-ounce) cans chopped clams, juice drained and reserved
- 1½ pounds Yukon Gold potatoes, peeled and cut into ¼-inch dice
- 1 bay leaf
- 1 (28-ounce) can diced tomatoes
- Salt and ground black pepper
- 2 tablespoons fresh parsley leaves, chopped
Instructions
- In a large pot or 7¼-quart Dutch oven, fry the bacon over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion, pepper, carrot and celery, reduce the heat to low, cover, and cook until softened, about 10 minutes. Add the garlic and oregano and sauté for 1 minute.
- Add the wine and increase the heat to high. Boil the wine until it reduces by half, about 2 to 3 minutes. Add the 3 bottles of clam juice, the reserved canned clam juices, the potatoes, and bay leaf. Bring to a boil, then reduce the heat to medium-low, and simmer until the potatoes are almost tender, 8 to 10 minutes. Using a wooden spoon, smash some of the potatoes against the side of the pot, then simmer for 5 more minutes.
- Add the diced tomatoes (along with their juice), bring back to a simmer, and cook for 5 minutes. Remove the pot from heat, stir in the canned clams and season with salt and pepper to taste; discard the bay leaf. (Chowder can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot.) Stir in parsley and serve immediately.
Cook Time
45M
Prep Time
PT30M
Yield
About 8 servings
Nutrition
- Calories: 198 kcal
- Carbohydrate Content: 28 g
- Protein Content: 6 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 10 mg
- Sodium Content: 584 mg
- Fiber Content: 4 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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