Ina Garten Manhattan Clam Chowder with bacon, clams, onions, carrots, celery, garlic, tomato paste, thyme, bay leaf, potatoes, clam juice, chicken broth, diced tomatoes, and parsley. This easy Manhattan Clam Chowder Recipe creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.
? Why You’ll Love This Manhattan Clam Chowder Recipe:
- Rich and hearty flavors: The combination of bacon, clams, and fresh vegetables creates a delicious and satisfying taste.
- Easy to make: The recipe uses simple ingredients and clear steps, making it accessible for home cooks of all levels.
- Perfect for any occasion: This chowder is great for family dinners, casual get-togethers, or special events.
- Healthy and nutritious: Packed with vegetables, clams, and lean bacon, it offers a balanced and wholesome meal.
- Customizable toppings: You can add your favorite garnishes like extra bacon, parsley, or oyster crackers to make it your own.
? 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
? How To Make Ina Garten Manhattan Clam Chowder
- Cook the bacon: 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.
- Sauté the vegetables: 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 garlic: Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the tomato paste: Stir in the tomato paste and let it cook for about 2 minutes to enhance its flavor.
- Add liquids and spices: 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.
- Cook the potatoes: Let them cook for 10 to 15 minutes, or until the potatoes are tender.
- Add tomatoes and clams: Add the undrained diced tomatoes and the drained baby clams to the pot. Stir well and bring the chowder back to a simmer. Adjust the seasoning with salt and pepper to taste.
- Final simmer: Simmer for another 5 minutes, then mix in the cooked bacon and chopped parsley.
- Serve: Serve the chowder hot, garnished with additional parsley, and accompanied by oyster crackers and extra cooked bacon if desired.
? Recipe Tips
- Make bacon crispy: Cook the bacon until it’s crispy for a nice crunch in the chowder.
- Simmer slowly: Let the chowder cook slowly, especially after adding potatoes, so the flavors mix well.
- Serve hot: Serve the chowder hot with fresh parsley and crispy bacon for the best taste.
? What To Serve With Manhattan Clam Chowder?
Manhattan Clam Chowder goes well with crusty bread, green salad, cornbread, or roasted vegetables. It also can be served with garlic bread, coleslaw, steamed asparagus, or baked potatoes for a tasty and complete meal.
? How To Store Leftovers Manhattan Clam Chowder?
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze: Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
? How To Reheat Leftovers Manhattan Clam Chowder?
- In The Oven: Preheat the oven to 350°F (175°C). Place the chowder in an oven-safe dish, cover with foil, and heat for 20-25 minutes or until warm.
- In The Microwave: Place the chowder in a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour the chowder into a pot and heat on medium-low, stirring occasionally, until warmed through, about 10 minutes.
FAQs
What If I Don’t Have Clam Juice?
If you don’t have clam juice, you can use fish stock or additional chicken broth, but clam juice gives the best flavor.
How Do I Keep The Bacon Crispy?
To keep the bacon crispy, add it to the chowder just before serving instead of mixing it in during cooking.
Can I Use A Different Type Of Potato?
Yes, you can use Yukon Gold or red potatoes, but Russet potatoes give a creamy texture when cooked.
Ina Garten Manhattan Clam Chowder Nutrition Facts
- 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
Try More Ina Garten Recipes:
- Barefoot Contessa Black Bean Soup Recipe
- Ina Garten Cream of Broccoli Soup
- Ina Garten Summer Minestrone Soup
- Ina Garten Broccoli Cheddar Soup
Ina Garten Manhattan Clam Chowder
Description
Ina Garten Manhattan Clam Chowder with bacon, clams, onions, carrots, celery, garlic, tomato paste, thyme, bay leaf, potatoes, clam juice, chicken broth, diced tomatoes, and parsley. This easy Manhattan Clam Chowder Recipe creates a delicious and healthy dinner that takes about 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Cook the bacon: 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.
- Sauté the vegetables: 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 garlic: Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the tomato paste: Stir in the tomato paste and let it cook for about 2 minutes to enhance its flavor.
- Add liquids and spices: 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.
- Cook the potatoes: Let them cook for 10 to 15 minutes, or until the potatoes are tender.
- Add tomatoes and clams: Add the undrained diced tomatoes and the drained baby clams to the pot. Stir well and bring the chowder back to a simmer. Adjust the seasoning with salt and pepper to taste.
- Final simmer: Simmer for another 5 minutes, then mix in the cooked bacon and chopped parsley.
- Serve: Serve the chowder hot, garnished with additional parsley, and accompanied by oyster crackers and extra cooked bacon if desired.
Notes
- Make bacon crispy: Cook the bacon until it’s crispy for a nice crunch in the chowder.
- Simmer slowly: Let the chowder cook slowly, especially after adding potatoes, so the flavors mix well.
- Serve hot: Serve the chowder hot with fresh parsley and crispy bacon for the best taste.
Ina Garten Manhattan Clam Chowder, Barefoot Contessa Manhattan Clam Chowder