American · Lunch · Dinner
Manhattan Clam Chowder
A bright, brothy tomato chowder packed with tender clams, potatoes and garden vegetables, with just a little bacon for smoky depth. It's hearty and warming but much lighter than its creamy New England cousin.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Serves
- 4
Calories come from: Carbs 46% · Fat 27% · Protein 27%
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Ingredients
For 4 servings- 1 tsp5 golive oil
- 2 slices50 gcenter-cut bacon, chopped
- 1 medium150 gonion, diced
- 2 stalks80 gcelery, diced
- 2 medium120 gcarrots, diced
- 1/2 large75 ggreen bell pepper, diced
- 2 cloves6 ggarlic, minced
- 2 medium300 gred potatoes, cut in 1.5 cm cubes
- 1 can (400 g)canned diced tomatoes, with juices
- 2 cans (6.5 oz each)170 gcanned chopped clams, drained (juice reserved)
- 2 cups470 gclam juice (reserved from cans plus bottled)
- 1 cup240 gwater
- 1 tspdried thyme
- 1 leafbay leaf
- 1/4 tspblack pepper
- 1/4 tspred pepper flakes (optional)
- 1/4 tspsalt
- 2 tbsp8 gfresh parsley, chopped
Steps
- 1
Drain the canned clams over a measuring jug and top up the reserved liquid with bottled clam juice to make 2 cups; set the clams aside in the fridge.
- 2
Heat the olive oil in a large pot over medium heat and cook the bacon for about 5 minutes until crisp and the fat has rendered.
- 3
Add the onion, celery, carrots and bell pepper and cook, stirring often, for 8 minutes until softened.
- 4
Stir in the garlic, thyme, black pepper and red pepper flakes (if using) and cook for 1 minute until fragrant.
- 5
Add the potatoes, diced tomatoes with their juices, clam juice, water and bay leaf, and bring to a boil.
- 6
Lower the heat and simmer, partly covered, for 20 minutes until the potatoes are tender when pierced with a knife.
- 7
Stir in the clams and simmer gently for 3 minutes until heated through; do not boil hard or the clams will turn rubbery.
- 8
Remove the bay leaf, taste, and add the salt only if needed since clam juice is already salty.
- 9
Ladle into bowls and scatter with the parsley.
Swaps, storage and make-ahead
Swaps
- Leave out the bacon and cook the vegetables in 1 tbsp olive oil with a pinch of smoked paprika for a leaner but still smoky pot.
- Use Yukon Gold potatoes instead of red potatoes if that is what your store has; they hold their shape well in the simmering broth.
- Swap the green bell pepper for an extra stalk of celery or a diced zucchini if you prefer a milder flavor.
- For a gluten-free pot, choose bacon and bottled clam juice labelled gluten-free and serve with gluten-free crackers instead of oyster crackers.
Storage
Cool and refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently until steaming hot. Freezing is not recommended because the clams turn rubbery and the potatoes go grainy.
Make ahead
Chop the onion, celery, carrots and bell pepper up to a day ahead and keep them covered in the fridge. You can also make the soup base through the potato simmer a day early, then reheat it and add the clams just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsCelery
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (519 g) | Per 100 g | |
|---|---|---|
| Calories | 228 kcal | 44 kcal |
| Protein | 15.9 g | 3.1 g |
| Carbohydrates | 26.8 g | 5.2 g |
| of which sugars | 7.3 g | 1.4 g |
| Fiber | 5.5 g | 1.1 g |
| Fat | 7 g | 1.3 g |
| of which saturated | 2 g | 0.4 g |
| Sodium | 711 mg | 137 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
