Manhattan Island Clam Chowder

This Manhattan Island Clam Chowder is a robust and flavorful take on the classic New York soup. Unlike its creamy white cousin, this version relies on a rich tomato base infused with the smoky depth of rendered pork fatback. The dish highlights sweet, briny littleneck clams that are steamed to perfection before being nestled into the warm broth. Fresh herbs like thyme and parsley add a bright, aromatic finish, while a sprinkle of toasted cracker crumbs provides a pleasant textural contrast. Its an ideal comfort food for chilly evenings, offering a hearty, satisfying meal that feels both rustic and refined. Perfect for sharing with family or friends, this chowder delivers intense seafood flavor in every spoonful.

Cooking Method: Boiling, Sautéing, Steaming, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 516.6

Dietary: Gluten-free

Description

This Manhattan Island Clam Chowder is a robust and flavorful take on the classic New York soup. Unlike its creamy white cousin, this version relies on a rich tomato base infused with the smoky depth of rendered pork fatback. The dish highlights sweet, briny littleneck clams that are steamed to perfection before being nestled into the warm broth. Fresh herbs like thyme and parsley add a bright, aromatic finish, while a sprinkle of toasted cracker crumbs provides a pleasant textural contrast. Its an ideal comfort food for chilly evenings, offering a hearty, satisfying meal that feels both rustic and refined. Perfect for sharing with family or friends, this chowder delivers intense seafood flavor in every spoonful.

Ingredients

1/2 cup Pork fatback ; diced
1 Onion ; minced
24 Littleneck Clams ; well
6 Fresh tomatoes ; peeled, seeded, and chopped
1 cup Dry white wine
1 tsp Dried thyme
1/4 cup Fresh parsley ; minced
1/4 tsp Freshly ground black pepper
1 cup Cracker crumbs ; from Pilot biscuits or crackers
1 tsp Butter
3 cups Water

Directions

1
Render the diced pork fatback in a nonreactive stockpot over medium heat until crispy and fat is released, about 5 minutes.
2
Add the minced onion to the pot and saut until soft and translucent, about 10 minutes.
3
Add the well-scrubbed littleneck clams to the pot, cover, and steam until they open, about 7 minutes.
4
Remove the opened clams from the pot, discard the shells, and set the clam meat aside.
5
Discard any clams that did not open during steaming.
6
Add the chopped tomatoes (with their juice), dry white wine, and 3 cups of water to the stockpot.
7
Bring the liquid to a boil, then reduce the heat and simmer for 5 minutes to meld flavors.
8
Stir in the dried thyme, minced parsley, black pepper, and cracker crumbs, then simmer for another 5 minutes.
9
Return the reserved clam meat to the pot and simmer gently for 3 minutes to heat through.
10
Whisk in the butter until melted, then adjust seasonings with salt and pepper if needed.
11
Serve the chowder hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 516.6kcal

% Daily Value *
Total Fat 13.2g21%
Saturated Fat 3.3g17%
Cholesterol 180.0mg60%
Sodium 4506.6mg188%
Total Carbohydrate 15.6g6%
Dietary Fiber 0.0g0%
Sugars 3.0g
Protein 80.1g161%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Make sure to scrub the clams thoroughly under cold running water to remove any sand or grit before cooking.

If fresh tomatoes are unavailable, you can substitute with one 28-ounce can of crushed tomatoes, though fresh tomatoes provide a brighter flavor.

The cracker crumbs help thicken the soup slightly and add a savory crunch; ensure they are stirred in near the end to prevent them from becoming too mushy.

For a richer broth, you can substitute half of the water with clam juice or chicken stock.

Keywords: manhattan clam chowder, red clam chowder, littleneck clams, pork fatback, tomato soup, seafood stew, comfort food, herb soup, cracker crumbs, fresh parsley, dried thyme, white wine, onion saut, steamed clams, hearty soup, dinner recipe, shellfish, traditional recipe, new york style

Read it online: https://www.chefs-mate.com/recipe/manhattan-island-clam-chowder/