Entree: United States – Mid-Atlantic – Manhattan Clam Chowder (Tomato-based New York–style clam chowder with clams, vegetables, and a savory broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 2 lb (900 g) littleneck clams in shell, scrubbed
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, chopped, approx. 6 oz (170 g)
- 2 medium carrots, peeled and diced, approx. 4 oz (115 g)
- 2 celery stalks, diced, approx. 3 oz (85 g)
- 2 medium potatoes (Yukon Gold or red), peeled and diced, about 1 lb (450 g)
- 1 (14 oz) can (400 g) crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) bottled clam juice or low-sodium seafood broth
- 2 cups (480 ml) water or additional clam juice as needed
- 1 tsp (1 g) dried thyme or 4 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp (30 g) tomato paste
- 2 cloves garlic, minced, approx. 0.2 oz (6 g)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) lemon juice (optional)
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Rinse and scrub clams under cold water; discard any that remain open when tapped. Place clams in a large pot with 1/2 cup (120 ml) water, cover, and steam over medium heat just until clams open, about 5–7 minutes. Remove clams with tongs, reserve cooking liquid, cool slightly, then remove meat from shells and roughly chop. Strain reserved clam liquid through a fine sieve into a bowl and set aside.
2. In a large Dutch oven or heavy pot over medium heat, cook chopped bacon until fat renders and pieces are crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving the fat in the pot.
3. Add olive oil and butter to the bacon fat. When hot, add chopped onion, carrots, and celery and sweat until softened, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
4. Stir in tomato paste and cook 1–2 minutes to deepen flavor. Deglaze with white wine, scraping up browned bits, and cook until wine reduces by half, about 2–3 minutes.
5. Add crushed tomatoes, diced potatoes, reserved strained clam liquid, clam juice, and 1 cup (240 ml) water. Add thyme and bay leaf. Bring to a simmer, then reduce heat to medium-low and simmer gently until potatoes are tender, about 15–20 minutes.
6. Taste and adjust liquid: add up to 1 cup (240 ml) more water or broth if needed for desired consistency. Stir in chopped clams and reserved chopped bacon; simmer 3–4 minutes to heat through. Finish with lemon juice if using and chopped parsley.
7. Season to taste with kosher salt and freshly ground black pepper (remember clams and bacon add salt). Remove bay leaf and thyme stems before serving. Ladle into bowls and serve with crusty bread.