Chef John's Manhattan Clam Chowder

Name: Chef John's Manhattan Clam Chowder
Total time: 60 min
Yield: 6 Servings
Ingredients: 2 (10 ounce) cans whole baby clams, undrained; 2 (6.5 ounce) cans chopped clams, undrained; 🥓 4 strips thick-cut bacon, cut into 1/2-inch pieces; 🧅 1 cup diced yellow onion; 🧄 3 cloves garlic, minced; 🧂 Kosher salt to taste; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour; 1 cup bottled clam juice; 2 cups chicken broth; 🥕 2 medium carrots, cut into 1/2 inch pieces; 2 ribs celery, sliced into 1/2-inch pieces; 🍅 1/2 cup diced Italian tomatoes; 🧂 Freshly ground black pepper to taste; 3 pinches cayenne pepper; 🥔 3 cups peeled, diced Yukon Gold potatoes; 2 teaspoons minced fresh tarragon; 2 tablespoons chopped fresh Italian parsley

Cost $20, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$20

Chef John's Manhattan Clam Chowder

Cost $20, save $15

Source: Recommended by CookPal

60 Min
6 Servings
$20

INGREDIENTS

Main Ingredients
- 2 (10 ounce) cans whole baby clams, undrained
- 2 (6.5 ounce) cans chopped clams, undrained
- 🥓 4 strips thick-cut bacon, cut into 1/2-inch pieces
- 🧅 1 cup diced yellow onion
- 🧄 3 cloves garlic, minced
- 🧂 Kosher salt to taste
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup bottled clam juice
- 2 cups chicken broth
- 🥕 2 medium carrots, cut into 1/2 inch pieces
- 2 ribs celery, sliced into 1/2-inch pieces
- 🍅 1/2 cup diced Italian tomatoes
- 🧂 Freshly ground black pepper to taste
- 3 pinches cayenne pepper
- 🥔 3 cups peeled, diced Yukon Gold potatoes
- 2 teaspoons minced fresh tarragon
- 2 tablespoons chopped fresh Italian parsley

STEPS

Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.

Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy.

Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent.

Add tomato paste; cook and stir for 2 minutes. Sprinkle in flour; cook and stir for 2 to 3 minutes.

Add reserved clam juice, bottled clam juice, and chicken broth. Stir with a spatula, scraping the bottom of the pot.

Add carrots, celery, clams, diced tomatoes, pepper, and cayenne. Stir and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.

Add diced potatoes and cook until tender but not falling apart, about 20 minutes.

Stir in fresh tarragon and parsley just before serving.

NUTRIENTS

Per 1 serving

🔥

375

Calories

46
Protein
32
Carbs
6
Fats

💡 Use Yukon Gold potatoes for their creamy texture.Serve with oyster crackers and garnish with chives, parsley, or dill for added flavor.Save the reserved clam juice in the refrigerator to enhance the clam flavor.