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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
Prepare Clams: Remove clams from shells and roughly chop the meat. Set aside.
Add Garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
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.
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.
Add Tomatoes and Cream: Stir in the whole peeled tomatoes and heavy cream. Simmer for a few additional minutes to combine flavors.
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.
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