Manhattan Clam Chowder Recipe

This Manhattan clam chowder recipe consists of the basic ingredients, but I’ve added some red pepper flakes to jazz it up just a bit. And I’ve swapped out a couple other traditional ingredients just because I can’t get them here in Costa Rica.

If I lived in a cold-water clam region, I’d use fresh clams, but this Costa Rica-adapted Manhattan clam chowder recipe does just fine with canned clams. When you used canned clams, make sure you don’t buy smoked clams.

Manhattan Clam Chowder

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Prep Time 15 mins
Cook Time 40 mins
Course Dinner, Lunch
Cuisine American
Servings 6 hearty servings

Ingredients
  

  • 4 slices thick-cut bacon chopped
  • 2 carrots peeled and diced to ½-inch pieces
  • cup celery halved lengthwise and sliced
  • 1 cup onion diced
  • 2 tsp garlic minced
  • ¼ cup tomato paste
  • ¾ tsp dried thyme
  • tsp crushed red pepper flakes
  • 1 bay leaf
  • 1 pound potatoes, russet peeled and diced to ½-inch
  • 2 cups Mott's Clamato tomato cocktail
  • 2 cups chicken broth
  • 28 oz canned diced tomatoes drained, but keep about half the juice
  • 10 oz canned baby clams undrained

Instructions
 

  • Prep all the ingredients and have the ready to go.
  • In a large soup pot or dutch oven, cook the bacon over medium heat until crisp, stirring occasionally. Remove the back and drain on paper towels.
  • Into the pot with the bacon grease, add the onion, carrots and celery and cook until almost tender, stirring occasionally.
  • Add the garlic and cook for 15 seconds or so, until it's aromatic.
  • Add the tomato paste, thyme, and bay leaf and cook for about 2 minutes, stirring constantly.
  • Add the Clamato, chicken broth and potatoes, bring it to a simmer and cook until the tomatoes are tender – about 10-12 minutes.
  • Add the bacon, tomatoes, the retained tomato juice (about 1/2 of the original full amount of drained juice,) and the clams with their juice. Stir well and test the broth, adding salt and pepper to taste.
  • Simmer for 5-8 minutes to heat everything through, then serve.
Tried this recipe?Let us know how it was!

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