Ultimate Manhattan Clam Chowder
Updated Sept. 16, 2024
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24chowder clams
- ⅛pound lean salt pork (see note)
- 1½cups finely chopped onions
- 1cup finely chopped green pepper
- 1cup finely chopped carrots
- ¾cup finely chopped celery
- 3cups crushed, canned, imported tomatoes with liquid
- 3cups clam broth
- 3cups water
- 1bay leaf
- 1teaspoon dried thyme
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¾pound potatoes, peeled and cut into ¼-inch cubes, about 1½ cups
- ½cup finely chopped parsley
Nutritional analysis per serving (12 servings)
117 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 7 grams protein; 626 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove and set aside the tough muscle of each clam. Reserve both the muscle and softer body portions. Chop the muscles as finely as possible or purée them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one- quarter cups.
- Step 2
Cut the salt pork into very fine dice. Put the dice into a large pot and cook, stirring often, until they are rendered of fat and are slightly crisp.
- Step 3
Add the onions and cook, stirring, until they are wilted. Add the green pepper, carrots and celery, and cook, stirring, about one minute.
- Step 4
Add the chopped clam muscles, tomatoes, broth, water, bay leaf, thyme, salt and pepper. Bring to the boil and add the potatoes. Simmer, skimming the surface to remove all trace of foam and scum, 20 to 30 minutes or until the potatoes are tender.
- Step 5
Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes, skimming the surface as necessary. Remove the bay leaf. Stir in the parsley and serve.
- This is one traditional American dish that, in our opinion, must be made with salt pork or it will not be worth producing.
Private Notes
Comments
Okay, what are "Chowder clams?"
The procedure given with Sam Sifton's Manhattan Clam Chowder is both more clear and easier. Very similar recipes.
I use chopped clams from the fish counter, ground thyme and a pinch of cayenne pepper. I also skip the salt and salt pork.
24 clams is not a lot! I’ve used 100 clams for this recipe. I want to try adding a couple of fish fillets too. Salt pork isn’t always available so I only make this when it’s available because it’s just SO good!
Nice easy recipe. Now I will say, I subbed some local farm bacon for the salt pork, and added a little bacon fat from the frig (since salt parole has a higher fat/meat ratio). And added a dash of allspice. No chowder clams available (the huge tough ones are flavorful but hard to find in my town). So yeah, subbed cod and little clams. Very welcoming smell, and a delightful soup on a cold, damp evening.
I’m making this for the second time. Excellent recipe. I’m using 100 clams, two 28 Oz cans of tomatoes, 1/4 cups bell pepper (I don’t like bell pepper) no other tweaks needed. The potatoes are the best part of this clam chowder!
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