Ina Garten Manhattan Clam Chowder Recipe

This Ina Garten Manhattan Clam Chowder recipe is a hearty and flavorful soup, which includes clams and smoky bacon. It’s a classic, foolproof recipe, ready in about 1 hour.

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Ina Garten Manhattan Clam Chowder Ingredients

• 2 pounds fresh clams (or 2 cups canned clams with juice)
• 2 cups clam juice (plus reserved liquid if using fresh clams)
• 4 slices bacon, diced
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, with juices
• 2 large potatoes, peeled and diced
• 1 bay leaf
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

How To Make Ina Garten Manhattan Clam Chowder

1. Prepare the clams (if using fresh):
   Rinse clams under cold water. Steam in 1 cup water until they open, about 5 minutes. Remove clams from shells, chop, and reserve cooking liquid.
2. Cook the bacon:
   In a large Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
3. Sauté the vegetables:
   Add olive oil to the pot. Sauté onion, celery, carrots, red bell pepper, and garlic for 5–7 minutes, until softened.
4. Build the soup base:
   Stir in tomatoes, clam juice, reserved clam liquid (if using fresh), potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes, or until potatoes are tender.
5. Add clams and bacon:
   Stir in chopped clams and cooked bacon. Simmer for 5 minutes to heat through. Taste and adjust seasoning.
6. Serve and garnish:
   Remove bay leaf. Ladle chowder into bowls, garnish with parsley, and serve with crusty bread.

Recipe Tips

• Fresh vs. canned clams:
  Fresh clams give the richest flavor, but canned clams are a great time-saver.
• How to thicken chowder naturally:
  Mash a few potatoes into the broth during simmering for a heartier texture.
• What tomatoes work best?
  Use high-quality canned tomatoes like San Marzano for the best flavor.
• How to reduce sodium:
  Use low-sodium clam juice and rinse canned clams before adding.
• Make it spicier:
  Add a pinch of red pepper flakes or a dash of hot sauce.

What To Serve With Manhattan Clam Chowder

This flavorful clam chowder pairs well with:

• Crusty French bread or sourdough
• Oyster crackers
• A crisp green salad
• Roasted asparagus or green beans
• A glass of dry white wine (Sauvignon Blanc or Pinot Grigio)

How To Store Manhattan Clam Chowder

Refrigerate:
Store in an airtight container for up to 3 days.

Freeze:
Not recommended, as potatoes and clams can change texture when frozen.

Manhattan Clam Chowder Nutrition Facts

(Per serving, based on 6 servings)

• Calories: ~320 kcal
• Protein: 20g
• Fat: 12g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 7g
• Sodium: 820mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is Manhattan clam chowder tomato-based or cream-based?
Manhattan clam chowder uses a tomato broth, unlike New England clam chowder, which is cream-based.

Can I use bottled clam juice instead of fresh?
Yes, bottled clam juice works perfectly and saves time.

Why is my chowder watery?
It may need more simmering to reduce or an extra mashed potato stirred in to thicken.

Can I make this ahead of time?
Yes, it tastes even better the next day after flavors meld, but add parsley just before serving.

What’s the best way to reheat clam chowder?
Warm gently on the stovetop over low heat to avoid toughening the clams.

Try More Recipes:

• Ina Garten Tuscan White Bean Soup Recipe
• Ina Garten Mushroom Farro Soup Recipe
• Ina Garten Roasted Tomato Soup Recipe