Manhattan Clam Chowder
Homemade Manhattan Clam Chowder is easy to make and a lot less expensive than buying it at your favorite seafood restaurant. You'll love this delicious recipe.
- 36 large clams
- 3 cups clam broth from steaming the clams
- 2 cups chicken stock
- 3 slices bacon diced
- 2 large carrots diced
- 4 stalks stalks celery diced
- 1 medium onion diced
- 2 medium potatoes diced- skin on or off your choice
- 16 ounce diced tomatoes (canned)
- 1 tablespoon fresh thyme
- sea salt and black pepper to taste
- 1 tablespoon parsley chopped (optional)
The first step is steaming the clams you’ll be using for the soup. Add one cup of water to a large pot over medium heat. Add the clams and cover. Steam the clams for 8-10 minutes or until they steam open.**Don’t let the clams cook longer than it takes to steam open.
Once the clams have steamed open, remove them from the stove and allow to cool until you can safely handle the clams.
When the clams have sufficiently cooled, remove the meat from the shells. Don’t remove the little mussel that holds the clam to the shell, it will be tough and chewy.**Discard the shells but make sure to save all the juice from the steamed clams.
Chops the clams into small pieces and refrigerate until needed.
In a large sauce pot, fry the bacon over medium-low heat until the fat renders and the bacon gets a little crispy, about 5 to 6 minutes.
Add the onion, carrot and celery, reduce the heat to medium and simmer for 7-10 minutes.
Add the stock, tomatoes, potatoes and thyme. Bring to a boil, then reduce the heat to low, and simmer for 60 minutes.**Skim the oil off the top of the soup and discard
Stir in clams and season with sea salt and pepper to taste. Bring back to a boil, then reduce heat to simmer.
Add in chopped parsley(optional) and serve with your favorite crusty bread
Calories: 132kcal | Carbohydrates: 12g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 772mg | Potassium: 530mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4383IU | Vitamin C: 22mg | Calcium: 67mg | Iron: 2mg