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Easy Manhattan Clam Chowder (Stovetop or Slow Cooker) Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Description

This Easy Manhattan Clam Chowder is a hearty and flavorful tomato-based soup featuring tender clams, fresh vegetables, and aromatic herbs. Perfectly suited for stovetop or slow cooker preparation, it offers a rich, savory broth with vibrant flavors and chunky textures, providing a comforting meal ideal for cooler days or whenever you crave a satisfying seafood soup.

Ingredients

Meat and Fat

  • 6 slices center-cut meat bacon
  • 1 Tablespoon meat fat (reserved from cooked bacon)

Vegetables & Aromatics

  • 1 large yellow onion, peeled and diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and diced
  • 4 stalks celery, peeled and diced
  • 4 large baby red potatoes, chopped
  • 1 medium green bell pepper, seeded and chopped

Liquids & Tomato Base

  • 1 cup white wine
  • 28 ounce can whole tomatoes
  • 16 ounce bottle clam juice
  • 1 Tablespoon tomato paste

Herbs and Seasonings

  • 4 sprigs fresh parsley, chopped
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • ½ teaspoon black pepper

Seafood

  • 24 ounces minced clams (canned or fresh)

Garnish

  • 1 teaspoon chopped fresh parsley (optional)

Instructions

  1. Cook the Meat: On stovetop, heat a Dutch Oven over medium heat. Add the 6 slices center-cut bacon and cook until thoroughly done, approximately 8 minutes. Remove the cooked bacon, chop into small pieces, and set aside. Retain only 1 tablespoon of the bacon fat in the pot.
  2. Sauté Onions: To the Dutch Oven, add diced yellow onion. Cook, stirring frequently, until softened and translucent, about 5 to 8 minutes.
  3. Add Garlic and Wine: Stir in minced garlic and cook for 1 minute to release the flavor. Pour in 1 cup white wine, scraping the bottom of the pot with a wooden spoon to deglaze and loosen browned bits. Let the wine simmer and reduce by half, around 5 to 7 minutes.
  4. Add Vegetables, Herbs, and Liquids: Incorporate diced carrots, celery, potatoes, green pepper, whole canned tomatoes (with juices), clam juice, tomato paste, fresh parsley, fresh thyme, bay leaf, dried basil, dried oregano, salt, and black pepper. Stir well, then reduce heat to low and let simmer uncovered for 30 to 40 minutes until vegetables are fork-tender.
  5. Add Clams and Bacon: Stir in the minced clams and simmer for an additional 5 minutes to heat through. Add the reserved chopped bacon pieces back into the chowder. Taste and adjust seasoning if needed.
  6. Garnish and Serve: Sprinkle with chopped fresh parsley if desired. Serve hot and enjoy.
  7. Slow Cooker Method: In a skillet over medium heat, cook bacon until done; remove, chop, and set aside. Retain 1 tablespoon of bacon fat and use a few tablespoons as needed to sauté the diced onions for 3-4 minutes. Add garlic and cook another minute, then deglaze with white wine scraping brown bits. Transfer onion mixture to the slow cooker.
  8. Combine Ingredients in Slow Cooker: Add carrots, celery, potatoes, whole tomatoes, clam juice, tomato paste, green pepper, bay leaf, dried basil, dried oregano, fresh parsley, fresh thyme, salt, and pepper to the slow cooker. Stir to combine well.
  9. Cook in Slow Cooker: Cover and cook on high for 3-4 hours or low for 6-8 hours, until vegetables are tender. Stir occasionally if possible.
  10. Add Clams and Bacon: Add minced clams, cover and cook on high for 5 more minutes until heated through. Turn off slow cooker, stir in the cooked chopped bacon. Taste and adjust seasoning.
  11. Garnish and Serve: Sprinkle chopped fresh parsley on top before serving.

Notes

  • Note 1: Center-cut meat bacon offers a leaner, meatier base flavor for the chowder.
  • Note 2: Bacon fat is used to enrich and sauté vegetables for deeper flavor.
  • Note 3: Baby red potatoes absorb flavors well and provide a hearty texture.
  • Note 4: Whole canned tomatoes contribute to the classic Manhattan chowder tomato base.
  • Note 5: Green bell pepper adds sweetness and depth to the soup.
  • Note 6: Fresh thyme and minced clams are essential for authentic flavor.
  • Note 7: When using the slow cooker method, deglazing the pan after sautéing enhances flavor by incorporating browned bits.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saraflavors.com/easy-manhattan-clam-chowder-stovetop-or-slow-cooker-recipe/