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RECIPE
16 INGREDIENTS11 STEPS1HR

New Manhattan Clam Chowder Soup

4.5
2 Ratings

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The creaminess of New England Clam Chowder combined with the assertive tomato flavor of Manhattan Clam Chowder.
1HR
Total Time

A Hint of Rosemary

I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
3 lb
Cherrystone Clams , soaked, rinsed
or Littleneck Clams
3 cups
Seafood Stock
1 cup
Dry White Wine
1 Tbsp
5 slices
Thick-Cut Bacon , roughly chopped
1
Medium  Onion , finely chopped
3 stalks
Celery , finely chopped
1
Yellow Bell Pepper , finely chopped
to taste
2 cloves
Garlic , minced
1
about 10oz
3 sprigs
1 can
(14.5 oz)
Whole Peeled Tomatoes , roughly chopped
including juice
2/3 cup
Heavy Cream

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Nutrition Per Serving

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CALORIES
418
FAT
27.7 g
PROTEIN
55.5 g
CARBS
24.7 g

Cooking Instructions

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Step 1
Combine Cherrystone Clam (3 pound), Seafood Stock (3 cup), 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 3
Set the empty pot back on the stove over medium-high heat. Add the Butter (1 tablespoon). When it’s melted, add the Thick-Cut Bacon (5 slice). 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 stalk), 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 clove) and stir-fry until fragrant, about 1 minute.
Step 7
Add the All-Purpose Flour (2 tablespoon) 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 sprig), 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 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!

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Nutrition Per Serving
Calories
418
% Daily Value*
Fat
27.7 g
36%
Saturated Fat
15.4 g
77%
Trans Fat
0.0 g
--
Cholesterol
187.4 mg
62%
Carbohydrates
24.7 g
9%
Fiber
3.1 g
11%
Sugars
4.9 g
--
Protein
55.5 g
111%
Sodium
2998.6 mg
130%
Vitamin D
--
--
Calcium
271.8 mg
21%
Iron
5.8 mg
32%
Potassium
633.1 mg
13%
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