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Manhattan clam chowder
Red tomato and clam chowder from New York
Manhattan clam chowder swaps New England's cream for tomatoes, a style that grew up in the Portuguese and Italian fish restaurants of New York and Coney Island and is still ladled out in Fulton Street lunch counters. It is a brothy red soup with clams, potato, carrot, celery and a little bacon (pork), lighter than the white kind and peppery with thyme. Chef's tip: add the chopped clams only for the last few minutes; long boiling turns them to rubber.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 6
Ingredients
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What you'll need
Fresh ingredients (8)
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Method
0/6 doneStep 1: Scrub the 3 ⅓ lb small clams in the shell; throw away any with broken shells or that stay open when tapped. Steam them in the 2 cups water in a covered pot over a high heat for 6–8 minutes until open, and discard any that stay shut.
10 minStep 2: Strain the liquid through a sieve lined with kitchen paper to remove grit and keep it. Pick the meat from the shells and chop roughly.
10 minStep 3: In the same pot, fry the 3 rashers streaky bacon (pork) over a medium heat for 5 minutes until the fat runs. Add the 1 onion, 2 celery sticks, 1 carrot and ½ green pepper and cook 8 minutes until soft. Add the 2 cloves garlic, 1 tsp dried thyme and 1 bay leaf for 1 minute.
14 minStep 4: Add the 14 oz chopped tomatoes, 14 oz potatoes and the clam broth topped up with water to 1 litre. Simmer for 15–18 minutes until the potatoes are tender.
18 minStep 5: Stir in the chopped clams and simmer just 2–3 minutes to heat through. A common mistake is boiling the clams with the potatoes, which makes them tough.
3 minStep 6: Season with ½ tsp black pepper (the broth is salty, so taste before adding salt), remove the bay leaf and serve scattered with 2 tbsp parsley, with oyster crackers.
2 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 14 g
- Carbs
- 24 g
- Fat
- 7 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does manhattan clam chowder take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of celery sticks?
- Fennel, same weight.
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