Ina Garten Manhattan Clam Chowder is made with bacon, onions, carrots, celery, garlic, tomato paste, dried thyme, bay leaf, Russet potatoes, clam juice, chicken broth, diced tomatoes, baby clams, salt, pepper, and parsley.
This Barefoot Contessa Manhattan Clam Chowder recipe creates a comforting and savory dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 6 people.
Try More Ina Garten Recipes:
𧥠Why Youâll Love This Manhattan Clam Chowder Recipe:
- Rich Flavor: Smoky bacon, tender vegetables, and briny clams create a harmonious and satisfying taste.
- Easy Preparation: With simple steps and readily available ingredients, this recipe is approachable for any home cook.
- Comforting Warmth: A bowl of this chowder offers warmth and comfort, making it ideal for chilly days.
- Customizable: Adjust ingredients according to personal taste preferences or dietary restrictions for a tailored experience.
â What Is Ina Gartenâs Manhattan Clam Chowder Recipe?
Ina Garten’s Manhattan Clam Chowder features bacon, onions, carrots, celery, potatoes, clam juice, chicken broth, diced tomatoes, baby clams, and savory herbs for a rich and comforting tomato-based seafood soup.
đ„ Ina Garten Manhattan Clam Chowder Ingredients
- 6 slices bacon, chopped
- 1/2 cup diced onion
- 2 carrots, peeled, quartered, and sliced
- 1/2 cup sliced celery
- 2 teaspoons minced garlic
- 1/4 cup tomato paste
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pound Russet potatoes, peeled and diced into 1/2-inch cubes
- 16 ounces (2 cups) clam juice
- 2 cups chicken broth
- 28 ounces diced tomatoes, undrained
- 10 ounces whole baby clams, drained
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped parsley, plus more for garnish
- Optional: oyster crackers and additional cooked bacon for serving
đ„ How To Make Ina Garten Manhattan Clam Chowder
- Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon grease in the pot.
- In the pot with the bacon grease, add the diced onions, carrots, and celery. Season with salt and pepper, and sauté until the vegetables are tender, about 6 to 8 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the tomato paste and let it cook for about 2 minutes to enhance its flavor.
- Add the potatoes, bay leaf, thyme, clam juice, and chicken broth to the pot. Stir well to combine and bring the mixture to a simmer.
- Let it cook for 10 to 15 minutes, or until the potatoes are tender.
- Add the undrained diced tomatoes and drained baby clams to the pot, returning the chowder to a simmer. Adjust the seasoning with salt and pepper to taste.
- Simmer for another 5 minutes, then mix in the cooked bacon and chopped parsley.
- Serve the chowder hot, garnished with additional parsley, and accompanied by oyster crackers and extra cooked bacon if desired.
đ Recipe Tips
- Bacon Texture: For crispy bacon, ensure it’s cooked until golden brown and remove excess grease by patting it dry with paper towels.
- Vegetable Consistency: Aim for uniform slicing of vegetables to ensure even cooking and a balanced texture in the chowder.
- Adjust Seasoning: Taste the chowder as it cooks and adjust salt and pepper accordingly for a perfectly seasoned soup.
- Potato Size: Dice potatoes into 1/2-inch cubes for quicker cooking and even distribution throughout the chowder.
đ„ What To Serve With Manhattan Clam Chowder?
Serve Manhattan Clam Chowder with bread, pancakes, french fries, avocado fries, cucumber salad, lentil salad, bacon, shrimp boil, roasted vegetables, and corn on the cob.
đ How To Store Leftovers Manhattan Clam Chowder?
- In The Fridge: Keep cooled leftover Manhattan clam chowder in an airtight container for up to 3 days.
- In The Freezer: Freeze leftover Manhattan clam chowder in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
đ„” How To Reheat Leftovers Manhattan Clam Chowder?
- Stove: Reheat leftover Manhattan clam chowder gently on the pot for 10 minutes over medium-low heat, stirring occasionally until warmed through.
- Microwave: Pour leftover Manhattan clam chowder in a microwave-safe bowl, cover loosely, and heat on HIGH for 1 minute, stirring in between, until heated.
FAQs
What makes clam chowder Manhattan vs New England?
Manhattan clam chowder features a tomato-based broth with abundant vegetables, distinguishing it from New England clam chowder, which has a creamy base.
Is Manhattan clam chowder supposed to be thick or thin?
Manhattan clam chowder traditionally has a thinner consistency due to its tomato-based broth, setting it apart from cream-based versions.
Why is my Manhattan clam chowder gritty?
Your Manhattan clam chowder may turn gritty if potatoes are not cooked separately, potentially releasing starch and thickening the broth unevenly.
Why is Manhattan clam chowder red?
Your Manhattan clam chowder is red due to its tomato-based broth, which imparts both color and a distinctive flavor to the dish.
Try More Ina Garten Recipe:
Ina Garten Manhattan Clam Chowder Nutrition Facts
Amount Per Serving
- Calories 269
- Total Fat 6.8g
- Saturated Fat 4.2g
- Cholesterol 29mg
- Sodium 2002mg
- Potassium 768mg
- Total Carbohydrates 38g
- Dietary Fiber 5.8g
- Sugars 8g
- Protein 14g
Ina Garten Manhattan Clam Chowder
Description
Ina Garten Manhattan Clam Chowder is made with bacon, onions, carrots, celery, garlic, tomato paste, dried thyme, bay leaf, Russet potatoes, clam juice, chicken broth, diced tomatoes, baby clams, salt, pepper, and parsley.
This Barefoot Contessa Manhattan Clam Chowder recipe creates a comforting and savory dinner that takes about 1 hour and 5 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat a large pot over medium heat and add the chopped bacon. Cook until crispy, then remove the bacon with a slotted spoon and set aside on paper towels to drain. Leave the bacon grease in the pot.
- In the pot with the bacon grease, add the diced onions, carrots, and celery. Season with salt and pepper, and sauté until the vegetables are tender, about 6 to 8 minutes.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Stir in the tomato paste and let it cook for about 2 minutes to enhance its flavor.
- Add the potatoes, bay leaf, thyme, clam juice, and chicken broth to the pot. Stir well to combine and bring the mixture to a simmer.
- Let it cook for 10 to 15 minutes, or until the potatoes are tender.
- Add the undrained diced tomatoes and drained baby clams to the pot, returning the chowder to a simmer. Adjust the seasoning with salt and pepper to taste.
- Simmer for another 5 minutes, then mix in the cooked bacon and chopped parsley.
- Serve the chowder hot, garnished with additional parsley, and accompanied by oyster crackers and extra cooked bacon if desired.
Notes
- Bacon Texture:Â For crispy bacon, ensure itâs cooked until golden brown and remove excess grease by patting it dry with paper towels.
Vegetable Consistency:Â Aim for uniform slicing of vegetables to ensure even cooking and a balanced texture in the chowder.
Adjust Seasoning:Â Taste the chowder as it cooks and adjust salt and pepper accordingly for a perfectly seasoned soup.
Potato Size:Â Dice potatoes into 1/2-inch cubes for quicker cooking and even distribution throughout the chowder.