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New Manhattan Clam Chowder Soup
Recipe

16 INGREDIENTS • 11 STEPS • 1HR

New Manhattan Clam Chowder Soup

4.5
2 ratings
The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
1HR
Total Time
$5.60
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cherrystone Clam
3 lb
Cherrystone Clams, soaked, rinsed
or Littleneck Clams
Seafood Stock
3 cups
Seafood Stock
Dry White Wine
1 cup
Dry White Wine
Butter
1 Tbsp
Thick-Cut Bacon
5 slices
Thick-Cut Bacon, roughly chopped
Onion
1
Medium Onion, finely chopped
Celery
3 stalks
Celery, finely chopped
Yellow Bell Pepper
1
Yellow Bell Pepper, finely chopped
Kosher Salt
to taste
Garlic
2 cloves
Garlic, minced
Yukon Gold Potato
1
Yukon Gold Potato, diced
about 10oz
Fresh Thyme
3 sprigs
Whole Peeled Tomatoes
1 can
(14.5 oz)
Whole Peeled Tomatoes, roughly chopped
including juice
Heavy Cream
2/3 cup
Heavy Cream
Nutrition Per Serving
VIEW ALL
Calories
416
Fat
27.7 g
Protein
55.5 g
Carbs
24.2 g
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New Manhattan Clam Chowder Soup
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Combine Cherrystone Clams (3 lb), Seafood Stock (3 cups), and Dry White Wine (1 cup) in a large, high-sided sauté pan or dutch oven. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams have opened.
step 1 Combine Cherrystone Clams (3 lb), Seafood Stock (3 cups), and Dry White Wine (1 cup) in a large, high-sided sauté pan or dutch oven. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams have opened.
step 2
Toss any that stay closed. Use a slotted spoon to transfer the clams to a bowl and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl. Pour very slowly. If there is any remaining sand, it will linger at the bottom. Toss that and rinse the pot.
step 2 Toss any that stay closed. Use a slotted spoon to transfer the clams to a bowl and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl. Pour very slowly. If there is any remaining sand, it will linger at the bottom. Toss that and rinse the pot.
step 3
Set the empty pot back on the stove over medium-high heat. Add the Butter (1 Tbsp). When it’s melted, add the Thick-Cut Bacon (5 slices). Cook until the fat has mostly rendered and the meat is starting to color and crisp, about 7 minutes.
step 4
Add the Onion (1), Celery (3 stalks), and Yellow Bell Pepper (1). Stir and scrape up any brown bits from the bottom. Season with Kosher Salt (to taste). Sauté until the vegetables are soft, about 10 minutes.
step 4 Add the Onion (1), Celery (3 stalks), and Yellow Bell Pepper (1). Stir and scrape up any brown bits from the bottom.  Season with Kosher Salt (to taste). Sauté until the vegetables are soft, about 10 minutes.
step 5
Meanwhile, remove the clams from their shells. Toss the shells and roughly chop the clams. Once again, set them aside.
step 6
When the vegetables are soft, add the Garlic (2 cloves) and stir-fry until fragrant, about 1 minute.
step 6 When the vegetables are soft, add the Garlic (2 cloves) and stir-fry until fragrant, about 1 minute.
step 7
Add the All-Purpose Flour (2 Tbsp) and stir. Keep stirring as you slowly add the clam broth. Pour slowly so that any residue will remain at the bottom and can be tossed.
step 8
Add the Yukon Gold Potato (1), Fresh Thyme (3 sprigs), and Bay Leaf (1). Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
step 8 Add the Yukon Gold Potato (1), Fresh Thyme (3 sprigs), and Bay Leaf (1). Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
step 9
Add the Whole Peeled Tomatoes (1 can) and Heavy Cream (2/3 cup). Bring to a simmer and cook for another couple minutes.
step 9 Add the Whole Peeled Tomatoes (1 can) and Heavy Cream (2/3 cup). Bring to a simmer and cook for another couple minutes.
step 10
Taste and adjust seasonings. Add the chopped clams. Just before serving, season to taste with extra white wine, if desired.
step 10 Taste and adjust seasonings. Add the chopped clams. Just before serving, season to taste with extra white wine, if desired.
step 11
Serve with oyster crackers and/or crusty, sliced bread. Delicious when served in a bread bowl. Enjoy!
step 11 Serve with oyster crackers and/or crusty, sliced bread. Delicious when served in a bread bowl. Enjoy!
Tags
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American
Comfort Food
Lunch
Dinner
Seafood
Soup
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