Bowl of Comfort: Manhattan Clam Chowder Recipe

7 months ago

manhattan clam chowder

Creamy is the dream in this bowl of clam chowder. The Manhattan clam chowder was born in Rhode Island, back when Portuguese immigrants added tomatoes to their chowder. Now splashed with tomato paste to splash some red into the soup, it has finally found a place on your table.


Makes 4-6 servings

2-3 Tbsps Oil
½ cup Chopped bacon
½ cup Chopped white onions
1 Tbsp Minced garlic
2 Tbsps Tomato paste
1 (400g) can Diced or crushed tomatoes
4-4 ½ cups Water or clam stock
½ cup White wine
4 tsps Chicken stock powder or 1.5 cubes of chicken bouillon
1 cup Frozen mixed vegetables (carrots, peas, corn)
½ cup Diced celery
½ cup Fine-diced potatoes
1 tsp Thyme
2 Bay leaves
2 cups Cooked clam meat
Salt and pepper, to season
Soda crackers, for serving
Freshly chopped parsley, for garnish

  1. Heat oil in a large saucepan. Add bacon, onion, and garlic and cook until lightly golden.
  2. Stir in tomato paste. Add in diced tomatoes and cook for about 5 minutes over moderate heat.
  3. Add in 4 cups water or broth (add extra 1/2 cup as needed), 1/2 cup white wine and chicken stock powder and bring to a boil.
  4. Reduce heat to simmer then add the chopped vegetables, thyme and bay leaves.
  5. Add in clam meat when vegetables are half-cooked. Simmer for about 10 minutes or until vegetables are soft but still hold their shape. Season to taste with salt and pepper. Garnish with chopped fresh parsley before serving.

Recipe by Chef Jane Paredes
Photographed by Mike Cuevas 

Whether you say it as “to-may-to” or “to-mah-to”, we can all agree that these dishes are better with tomatoes

Tex-Mex Chicken and Tomato Salad
Tomato, Green Bean, and Pasta Salad
Grilled Pork and Tomatoes
Tomato and Mozzarella Salad
Tomato Bruschetta

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