Try this Manhattan clam chowder that's significantly more satisfying and delicious, with a ton of clams and a bit of flour to thicken things up.
Preparation Time
35 mins
Cooking Time
60 mins
Total Time
1 hr 35 mins
Calories
375 Calories
Recipe Instructions
Step 1
Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
Step 2
Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
Step 3
Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
Step 4
Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
Step 5
Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Step 6
Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
Ingredients
2 tablespoons all-purpose flour
3 cloves garlic, minced
2 cups chicken broth
2 tablespoons tomato paste
kosher salt to taste
freshly ground black pepper to taste
1 cup bottled clam juice
2 teaspoons minced fresh tarragon
1 cup diced yellow onion
2 tablespoons chopped fresh Italian parsley
3 pinches cayenne pepper
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
