Manhattan Clam Chowder

Ingredients

• 2 pounds (900g) fresh clams, scrubbed 2 pounds (900g) fresh clams, scrubbed
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 celery stalks, diced 2 celery stalks, diced
• 2 carrots, diced 2 carrots, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion, celery, carrots, and minced garlic to the pot. Sauté until the vegetables are tender, about 5 minutes.
3. 3.
   Pour in the diced tomatoes (including the juice) and cook for another 5 minutes, allowing the flavors to meld together.
4. 4.
   Add the fish or vegetable broth, bay leaf, dried thyme, paprika, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to develop.
6. 6.
   While the soup is simmering, steam the clams in a separate pot until they open. Discard any clams that do not open.
7. 7.
   Once the clams have opened, remove them from their shells and roughly chop them.
8. 8.
   Add the chopped clams and the reserved crispy bacon to the soup. Simmer for an additional 5 minutes to heat through.
9. 9.
   Remove the bay leaf from the soup and adjust the seasoning if needed.
10. 10.
    Serve the Manhattan Clam Chowder hot, garnished with fresh chopped parsley.

Treat your ingredients with care...

• Clams — Make sure to scrub the clams thoroughly before cooking to remove any sand or grit. Discard any clams that do not open during steaming.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the soup.
• Serve the Manhattan Clam Chowder with crusty bread or oyster crackers for a satisfying crunch.
• If fresh clams are not available, you can use canned clams as a substitute.

Serving advice

Serve the Manhattan Clam Chowder as a main course accompanied by a fresh green salad. It can also be served as an appetizer in smaller portions.

Presentation advice

Garnish each bowl of Manhattan Clam Chowder with a sprinkle of fresh chopped parsley to add a pop of color. Serve it in deep bowls to showcase the chunky ingredients and vibrant red broth.