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manhattan chowder - with whole clams!

LifeIsGoodkd avatar
Recipe by
Kathy D
@LifeIsGoodkd

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.

yield 4 -6
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For manhattan chowder - with whole clams!

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

How To Make manhattan chowder - with whole clams!

  • 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.
  • 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.
  • 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.
  • 4
    Divide the soup among warmed bowls. Sprinkle each serving with some of the parsley. Serve with crusty bread, if desired.
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