Manhattan Clam Chowder Recipe

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Manhattan Clam Chowder

Vicki Butts (lazyme)


Treat yourself to fresh clams for this recipe - they make all the difference. This dish originated in Rhode Island during the late 19th century, when, as story has it, Portuguese immigrants added tomatoes to their chowder. British New Englanders believed their creamy chowder to be superior and named the Portuguese version after Manhattan, presuming that New Yorkers were the only people crazy enough to add tomatoes.

From Gourmet, March 2004.

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20 Min


15 Min


Stove Top


2 slice
bacon, cut into 1/2-inch squares
1/3 c
chopped onion
3 Tbsp
diced green bell pepper (1/3-inch)
3 Tbsp
diced celery (1/3-inch)
2/3 c
boiling potato, peeled, diced (1/3-inch)
8 oz
clam juice
1 c
canned diced tomatoes with juice (8 oz)
1 1/2
dozen small hard-shelled clams (2-inches in diameter), scrubbed well
2 Tbsp
chopped fresh flat-leaf parsley

Directions Step-By-Step

Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
Remove most of clam shells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.
Chowder, (without clams or parsley), can be made 1 day ahead. Bring to a simmer before adding clams and proceeding.

About this Recipe

Course/Dish: Chowders, Fish Soups
Main Ingredient: Seafood
Regional Style: American