New Manhattan Clam Chowder Soup Recipe

Introduction

Experience a rich twist on classic clam chowder with this New Manhattan Clam Chowder Soup. Combining fresh clams, smoky bacon, and a tangy tomato base, this comforting soup is perfect for cozy evenings.

Ingredients

• 3 pounds Cherrystone Clams
• 3 cups Seafood Stock
• 1 cup Dry White Wine
• 1 tablespoon Butter
• 5 slices Thick-Cut Bacon
• 1 Onion
• 3 stalks Celery
• 1 Yellow Bell Pepper
• Kosher Salt, to taste
• 2 cloves Garlic
• 2 tablespoons All-Purpose Flour
• 1 Yukon Gold Potato
• 3 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 can Whole Peeled Tomatoes
• 2/3 cup Heavy Cream

Instructions

1. Step 1: In a large, high-sided sauté pan or Dutch oven, combine the clams, seafood stock, and white wine. Set over medium-high heat and bring to a boil. Cover and cook for 5 to 10 minutes until the clams open.
2. Step 2: Discard any clams that remain closed. Using a slotted spoon, transfer the opened clams to a bowl and set aside. Strain the broth through a fine-mesh sieve into a heatproof bowl, pouring slowly to leave any sand behind. Discard sediment and rinse the pot.
3. Step 3: Return the empty pot to the stove over medium-high heat. Add the butter and melt it. Add bacon slices and cook until the fat has mostly rendered and bacon begins to crisp, about 7 minutes.
4. Step 4: Add the chopped onion, celery, and yellow bell pepper to the pot. Stir, scraping up any browned bits, and season with kosher salt. Sauté until vegetables soften, about 10 minutes.
5. Step 5: Remove the clams from their shells, discard the shells, and roughly chop the clam meat. Set aside.
6. Step 6: Add minced garlic to the sautéed vegetables and stir-fry until fragrant, about 1 minute.
7. Step 7: Stir in the flour and cook briefly. Gradually add the clam broth, stirring constantly and pouring slowly to leave any residue behind.
8. Step 8: Add peeled and diced Yukon Gold potato, fresh thyme sprigs, and bay leaf. Simmer until potatoes are tender, about 15 minutes.
9. Step 9: Stir in whole peeled tomatoes with their juice and heavy cream. Bring back to a simmer and cook for another couple of minutes.
10. Step 10: Taste and adjust seasoning as needed. Add the chopped clams to the pot. For extra flavor, add a splash of white wine just before serving.
11. Step 11: Serve hot with oyster crackers or crusty bread. It’s especially delicious when ladled into a bread bowl. Enjoy!

Tips & Variations

• Use fresh clams for the best flavor; if unavailable, high-quality canned clams can be substituted, but adjust seasoning accordingly.
• For a spicier version, add a pinch of crushed red pepper flakes when sautéing vegetables.
• Swap out heavy cream for half-and-half for a lighter chowder.
• Serve with chopped fresh parsley or chives for added color and freshness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling once cream is added to maintain a smooth texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of clams for this chowder?

Yes, you can use littleneck or manila clams as alternatives. Just ensure they are fresh and properly cleaned before cooking.

Is it necessary to strain the clam broth?

Straining the broth removes any sand or grit from the clams, ensuring a smooth and pleasant eating experience. It’s a recommended step for the best results.

New Manhattan Clam Chowder Soup Recipe

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★★★★★

4.6 from 82 reviews

• Author: Ben
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This New Manhattan Clam Chowder Soup is a vibrant and flavorful seafood stew made with fresh clams, a hearty mix of vegetables, and a rich tomato-based broth. The soup combines tender cherrystone clams, smoky bacon, aromatic herbs, and creamy elements for a satisfying meal that is perfect for any seafood lover. Served with oyster crackers or crusty bread, this chowder offers a comforting twist on a classic East Coast recipe.

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Ingredients

Scale 1x2x3x

Seafood and Broth

• 3 pounds Cherrystone Clams
• 3 cups Seafood Stock
• 1 cup Dry White Wine

Vegetables and Aromatics

• 1 Onion
• 3 stalks Celery
• 1 Yellow Bell Pepper
• 2 cloves Garlic
• 1 Yukon Gold Potato
• 3 sprigs Fresh Thyme
• 1 Bay Leaf
• 1 can Whole Peeled Tomatoes

Fats and Seasonings

• 1 tablespoon Butter
• 5 slices Thick-Cut Bacon
• to taste Kosher Salt
• 2 tablespoons All-Purpose Flour
• 2/3 cup Heavy Cream

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Instructions

1. Cook Clams: Combine the cherrystone clams, seafood stock, and dry white wine in a large sauté pan or dutch oven. Heat over medium-high until boiling. Cover and cook for 5-10 minutes until all the clams have opened. Discard any that remain closed.
2. Separate Clams and Broth: Use a slotted spoon to transfer the opened clams to a bowl. Strain the broth slowly through a fine-mesh sieve into a heatproof bowl to remove sand and sediments. Discard the solids and rinse the pot.
3. Cook Bacon: Return the empty pot to medium-high heat. Add butter and melt. Add bacon slices and cook for about 7 minutes until fat is rendered and bacon starts to crisp and brown.
4. Sauté Vegetables: Add chopped onion, celery, and yellow bell pepper to the pot. Stir and scrape the bottom to release browned bits. Season with kosher salt. Cook until vegetables are softened, about 10 minutes.
5. Prepare Clams: Remove clams from shells and roughly chop the meat. Set aside.
6. Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
7. Create Roux and Add Broth: Sprinkle the flour over the vegetables, stirring constantly. Slowly pour in the clam broth while stirring to avoid lumps, discarding any residue in the sieve.
8. Simmer with Potato and Herbs: Add diced Yukon Gold potato, fresh thyme sprigs, and bay leaf. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
9. Add Tomatoes and Cream: Stir in the whole peeled tomatoes and heavy cream. Simmer for a few additional minutes to combine flavors.
10. Final Seasoning and Clam Addition: Taste and adjust seasonings with salt and optional extra white wine. Stir in the chopped clams just before serving to warm through.
11. Serve: Ladle soup into bowls and serve with oyster crackers or crusty sliced bread. For a special touch, serve in bread bowls. Enjoy your delicious New Manhattan Clam Chowder!

Notes

• Be sure to discard any clams that do not open during cooking to avoid spoilage risk.
• Slowly pouring the broth through the sieve helps remove any residual sand and grit.
• Using thick-cut bacon adds smoky depth and richness to the chowder.
• Fresh thyme and bay leaf provide subtle herbal notes that complement the seafood.
• Serve with oyster crackers or crusty bread to soak up the rich broth.
• The chowder can be made a day ahead; flavors deepen after resting overnight in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: clam chowder, Manhattan clam chowder, seafood soup, New England chowder alternative, tomato-based soup, clam recipe