Chowder: Manhattan version is tomato based.
Although New England clam chowder (the white creamy version) is probably more popular, Manhattan clam chowder is equally delicious.
More like an Italian soup, this tomato-based clam chowder makes a great winter dish.
Traditional recipes often require cooking fresh clams and using the cooking broth in the chowder (which is fine if you have the time), but I find that using canned clams and bottled clam juice makes this recipe more manageable without sacrificing taste or quality.
If you can find it, Bar Harbor clam juice has great flavor. It’s made from steaming whole, premium clams and is triple-filtered.
This soup will keep refrigerated for up to two days, and the flavors continue to meld.
Reheat over low heat, and make sure not to boil the chowder, which can toughen the clams. Makes 4 to 6 servings
5 cans (6 ½ ounces each) clams, chopped, juice drained and reserved
1 ½ tablespoons olive oil
1 large onion, finely chopped
1 small red bell pepper, stemmed, seeded and finely chopped
1 medium carrot, diced
1 rib celery, chopped small
1 tablespoon freshly chopped oregano, or 1 teaspoon dried oregano
2 teaspoons freshly chopped thyme, or ½ teaspoon dried thyme 1 teaspoon fennel seeds
5 medium garlic cloves, minced
½ teaspoon crushed red pepper flakes
½ cup dry white wine
3 bottles (8 ounces each) Bar Harbor clam juice
1 ¼ pounds Yukon Gold potatoes, peeled and cut into ¼-inch dice
1 large bay leaf
2 cans (14.5 ounces each) diced tomatoes
Salt and ground black pepper
2 tablespoons chopped fresh parsley leaves
Heat olive oil over medium-low heat until shimmering. Add onion, red pepper, carrot and celery. Reduce heat to low, cover and cook until vegetables soften, about 10 minutes.
Add oregano, thyme, fennel seeds, garlic and red pepper flakes; sauté until fragrant, about 1 minute.
Add wine and increase heat to high. Boil wine until it reduces by half, 2 to 3 minutes.
Add reserved canned clam juices, 3 bottles clam juice, the potatoes and bay leaf. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are almost tender, 8 to 10 minutes.
Using a wooden spoon, smash a few potatoes against side of pot. Simmer to release potato starch, about 2 minutes.
Add tomatoes, return to a simmer and cook 5 minutes. Off heat, stir in reserved chopped clams and season with salt and pepper to taste; discard bay leaf.
(Chowder can be refrigerated in an airtight container for up to two days. Warm over low heat until hot.)
Stir in parsley and ladle chowder into individual bowls. Serve immediately.