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manhattan chowder - with whole clams!

8 Pinches
LifeIsGoodkd avatar
Updated on Jun 26, 2016

This yummy take on Manhattan chowder comes for the Food Network kitchens. I always love their cookbooks and recipes! This version of chowder includes using whole clams , for a rustic soup. NOTE: Buy only the clams that are closed, or close when tapped, and are free of any strong aromas. When you get home, take the clams out of the bag and put them in a colander. Cover the clams with the damp towel and set the colander in a bowl of ice in the fridge. If storing for a day or more, pour off the melted ice and add fresh as needed.

prep time 20 Min
cook time 30 Min
method Stove Top
yield 4-6 serving(s)

Ingredients

  • 1 1/2 tablespoons olive oil, extra virgin
  • 3 ounces pancetta, diced (about 1/2 c)
  • 1 1/2 stalks celery, ribs with leaves, thinly sliced
  • 1 medium onion, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup garlic, minced
  • 1/4 cup tomato paste
  • 2 cups clam juice, bottled
  • 2 cups low-sodium chicken broth
  • 6 small red-skinned potatoes, quartered
  • 1 tablespoon fresh thyme
  • 1 - bay leaf
  • 28 ounces can of whole peeled tomatoes (with liquid), roughly chopped
  • 1/4 teaspoon worcestershire sauce
  • - freshly ground black pepper, to taste
  • 36 - littleneck clams, scrubbed
  • 2 tablespoons fresh flat leaf parsley, chopped
  • - crusty bread for serving - optional

How To Make manhattan chowder - with whole clams!

  • Step 1
    Heat oil in a large pot, over medium heat. Add the pancetta and cook until just browned. Add the celery, onion, and red pepper flakes and cook, stirring occasionally, until fragrant, approx. 2 minutes. Stir in tomato paste and cook for about 2 minutes more.
  • Step 2
    Increase the heat and add clam juice, chicken broth, potatoes, thyme, and the bay leaf. Bring the soup to a boil, then lower the heat and simmer, uncovered, until the pototates are tender - approx. 15 minutes.
  • Step 3
    Stir in the tomatoes and all of their juices, the Worchestershire sauce, and black pepper to taste and simmer for about 5 minutes. Add the clams, cover, and simmer until the clams open - approx. 8 minutes (Discard any unopened clams please!). Remove the bay leaf at this point.
  • Step 4
    Divide the soup among warmed bowls. Sprinkle each serving with some of the parsley. Serve with crusty bread, if desired.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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