Manhattan Clam Chowder (Manhattan clam chowder)

Name: Manhattan Clam Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: United States
Ingredients: 1 kg fresh clams, or 400 g chopped clams with juice; 2 rashers bacon (optional) or 2 tbsp olive oil; 1 onion, 2 celery sticks, 1 carrot, diced; 400 g chopped tomatoes; 2 potatoes, diced; 1 tsp dried thyme, bay leaf, salt, pepper

Overview

Manhattan clam chowder is the red, tomato-based version of the American clam chowder. Instead of milk or cream, the clam broth is cooked with chopped tomatoes, onion, celery, carrot, potatoes and thyme, and chopped clams are added at the end. The soup is lighter and tangier than the creamy New England version. Many cooks start it with a little bacon, and it is often served with oyster crackers. Its bright red colour and light texture make it a popular choice for those who want a lighter chowder, and it is commonly found in diners and seafood restaurants in New York and along the East Coast.

History

Tomato chowders were made by Portuguese and Italian immigrant cooks in New England and New York, and the name Manhattan clam chowder appears in the early twentieth century. Fans of the cream style have long disliked it, and in 1939 a bill was even proposed in Maine to ban tomatoes from chowder. It remains a regular on diner menus.

Main ingredients

Clams, tomatoes, potatoes, celery, carrot, thyme. The soup is built on clam and tomato broth and is usually served hot. Diet: pescatarian; usually gluten-free.

Explore: Fish and seafood soups · Tomato soups · Potato soups · More soups from United States

Recipe outline serves 4 · ~60 min

Ingredients

1 kg fresh clams, or 400 g chopped clams with juice
2 rashers bacon (optional) or 2 tbsp olive oil
1 onion, 2 celery sticks, 1 carrot, diced
400 g chopped tomatoes
2 potatoes, diced
1 tsp dried thyme, bay leaf, salt, pepper

Allergens: Contains: Celery, Molluscs. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Steam the clams open in a little water, chop the meat and keep the broth.
Cook the bacon or oil with onion, celery and carrot until soft.
Add tomatoes, potatoes, clam broth, water to make 1.2 l, and herbs and simmer for 25 minutes.
Add the clams, heat through and season.