New York Clam Chowder

This New York Clam Chowder, often called Manhattan Clam Chowder, offers a vibrant, savory alternative to the creamy white version. It features a rich, tomato-based broth that perfectly complements the sweet brininess of fresh hard clams. Hearty chunks of potatoes and carrots provide texture and substance, making it a deeply satisfying main dish. The addition of salt pork or bacon infuses the broth with a smoky depth, while fresh thyme adds an aromatic finish. This rustic chowder is ideal for chilly evenings, casual family dinners, or pairing with crusty bread to soak up every drop of the flavorful broth. It&# 226;ÂÂs a comforting classic that brings the taste of the coast to your kitchen table with minimal fuss and maximum flavor.

Cooking Method: Boiling

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 12.3

Dietary: Gluten-free

Description

This New York Clam Chowder, often called Manhattan Clam Chowder, offers a vibrant, savory alternative to the creamy white version. It features a rich, tomato-based broth that perfectly complements the sweet brininess of fresh hard clams. Hearty chunks of potatoes and carrots provide texture and substance, making it a deeply satisfying main dish. The addition of salt pork or bacon infuses the broth with a smoky depth, while fresh thyme adds an aromatic finish. This rustic chowder is ideal for chilly evenings, casual family dinners, or pairing with crusty bread to soak up every drop of the flavorful broth. It&# 226;ÂÂs a comforting classic that brings the taste of the coast to your kitchen table with minimal fuss and maximum flavor.

Ingredients

1 Dozen Large hard clams,
1/4 lbs Salt pork, chopped (or bacon)
1 cups Cubed potatoes
16 oz Can tomatoes
1/2 teaspoons Salt (optional)
1/4 teaspoons Pepper
2 cups Hot water (or clam juice)
1 teaspoons Thyme

Directions

1
In a large pot, cook the chopped salt pork (or bacon) over medium heat until browned and crispy.
2
Add the chopped onion to the pot and cook until softened and golden yellow.
3
Stir in the cubed potatoes, sliced carrots, canned tomatoes, salt, pepper, and hot water (or clam juice).
4
Bring the mixture to a boil, then reduce heat and simmer until the potatoes and carrots are tender.
5
Add the clams, thyme, and any reserved clam juice. Cover and cook until the clams open.
6
Remove any unopened clams and serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 12.3kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 4.3mg2%
Sodium 124.7mg6%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 2.0g4%

* 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

For a richer flavor, substitute hot water with clam juice or seafood stock.

If using bacon instead of salt pork, drain excess grease if desired, though some fat adds flavor to the chowder.

Ensure clams are fresh and discard any that do not open during cooking.

This chowder tastes even better the next day as the flavors meld together.

Serve with crusty bread or crackers for dipping.

Keywords: clam chowder, manhattan chowder, new york chowder, tomato soup, seafood stew, hard clams, salt pork, bacon, potatoes, carrots, thyme, comfort food, dinner recipe, easy seafood, homemade soup, savory, hearty, winter meal, family dinner, classic american, quick soup

Read it online: https://www.chefs-mate.com/recipe/new-york-clam-chowder/