Manhattan Clam Chowder Bowl
Manhattan tradition reading a tomato-based clam chowder built with fresh clams, salt pork, bacon, potatoes, and herbs in a deep tomato broth, ladled into a bowl with oyster crackers for the New York red chowder counter to the New England white classic.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak clams in cold salted water 15 minutes to purge sand, then scrub shells. Cube potato, celery, onion, and carrot into 1cm dice. Cube bacon. Mince garlic. Pick thyme leaves. Pick and finely chop parsley.
Sear
Render bacon in a heavy saucepan over medium heat 6 minutes until fat releases and pieces turn deep golden. Lift bacon to paper towel, reserve 2 tbsp fat in pan.
Saute
Add olive oil to bacon pan over medium heat 30 seconds. Add onion, celery, and carrot; saute 6 minutes until softened. Stir in garlic, thyme, and oregano; cook 30 seconds until fragrant.
Build
Stir in tomato paste over medium heat 90 seconds until brick red. Add canned tomatoes, clam juice, water, bay leaves, potato, and 0.5 tsp salt. Bring to boil 2 minutes, then reduce to low, cover, simmer 20 minutes until potato is tender.
Steam
Add clams to pot, increase heat to medium, cover, steam 5 minutes until shells open. Discard bay leaves and any unopened clams. Stir in half the parsley, remaining 0.5 tsp salt, and black pepper.
Plate
Ladle chowder into deep bowls keeping clams in shells. Scatter crumbled bacon and remaining parsley across surface, top with oyster crackers.
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