Manhattan Clam Chowder: A Home Cook’s Guide

Hey there! So, let me tell you about the time I first stumbled upon this Manhattan Clam Chowder recipe. I was visiting a friend in New York, and they took me to this tiny, cozy seafood joint. You know the type—where you just know the chowder’s gonna be good. Let’s say, I left with more than just a full stomach; I had a mission to recreate that magic back home. Now, after a few tries (and some hilarious slip-ups), I think I’ve cracked the code.

Why You’ll Love This Dish

I make this chowder when the family needs a bit of comfort (with a side of sass). My kids go absolutely bonkers for it, which is always a good sign! Oh, and it’s perfect for those days when you want something hearty but don’t want to feel like a total couch potato afterward. I swear, even my pickiest eater can’t resist it. Plus, it’s one of those recipes where you can say, “Yes, it’s supposed to taste that good!”

What You’ll Need

• 2 cans of clams (about 10 oz each) — I sometimes grab fresh ones if I’m feeling fancy.
• 4 strips of bacon, chopped (turkey bacon works too, my aunt swears by it)
• 1 large onion, diced
• 2-3 cloves of garlic, minced (or more if you’re a garlic fiend like me)
• 2 stalks of celery, sliced
• 1 red bell pepper, chopped
• 2 cups of potatoes, diced (Yukon golds are my favorite, but any kind works)
• 1 can (28 oz) of diced tomatoes — I like to use the ones with basil and garlic for extra oomph.
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups of clam juice (usually comes with the canned clams, but you can buy it separately too)
• Crusty bread for serving (optional, but highly recommended!)

Let’s Get Cooking!

1. Start by frying up that bacon in a large pot until it’s nice and crispy. I usually sneak a piece—chef’s privilege, right? Set the bacon aside, but keep that glorious fat.
2. Add onion, garlic, celery, and bell pepper into the pot with the bacon fat. Cook until everything’s soft and your kitchen smells divine (about 5 minutes).
3. Throw in the potatoes, tomatoes, thyme, and oregano. Stir it all up and let it mingle for a bit. Don’t worry if it looks like a hot mess; beauty is in the chaos.
4. Pour in the clam juice and the juice form the canned clams. Bring everything to a gentle boil, then lower that heat and let it simmer until the potatoes are tender—probably around 15-20 minutes.
5. Add clams and crispy bacon back into the pot. Season with salt and pepper. This is your moment to taste-test, though I might have done it a few times already!
6. Serve it up with some crusty bread and a sprinkle of parsley if you’re feeling fancy.

Notes

Through trial and error (and a few burnt pots), I realized that letting the chowder sit for a day deepens the flavors. But who are we kidding? It rarely lasts that long.

Variations

Once, I tried adding corn for sweetness, and it was a hit! Another time, I tried a splash of white wine instead of extra clam juice, but let’s just say it’s an acquired taste.

Equipment

If you don’t happen to have a big pot, a Dutch oven works just fine. Heck, I’ve even used a deep skillet once in a pinch.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days, although honestly, it never makes it past day two in my house.

Serving Tips

I like to serve it with a wedge of lemon on the side. My grandma always said it adds a ‘zesty kick’—and who am I to argue with tradition?

Pro Tips

One time, I tried to rush the potato-cooking step. Big mistake! They need their time to soften. Trust me on this one.

FAQs

Can I freeze the chowder? Well, technically, you can, but I find it loses some of its charm. Fresh is best!

Can I use other types of seafood? For sure! Shrimp or scallops can give it a fancy twist, though purists might raise an eyebrow.

Do I have to use bacon? Nope! But it adds a smoky depth. You could use smoked paprika if you’re skipping it.

For more recipe inspiration, check out Bon Appétit’s website and Food Network for some great tips and tricks!