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Chunky Manhattan Clam Chowder Soup

Chunky Manhattan Clam Chowder Soup

Chunky Manhattan Clam Chowder Soup

Chunky Manhattan clam chowder Soup is not the most romantic dish in the world. This is not your everyday ho-hum pot of clam chowder. Most people are acquainted with the creamier version of the clam chowder; this is known as New England clam chowder. But this soup is not creamy at all but features a rich, flavorful tomato base.

This is laced with good and healthy ingredients like potatoes, carrots, celery, corn and canned clams. Clams are available in different varieties, but here we use canned clams because this is easily located where I live. Remember that, if you used fresh clams in soup, then your soup is very HECK out of them. Fresh clams carry a ton of dirt and sand, and the last thing you want to taste when you are taking that first slurp of soup is resolute who knows what.

So let’s start about where this soup gets its entire flavor from. This soup has many flavors, so I shall start from the ingredients and then talk about the method.

Serve: 4 to 6 people

Prep time: 45 minutes

Total time: 1 hour

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Chunky Manhattan Soup Clam

  • 5 slices thick cut bacon
  • 1 Tbsp. olive oil
  • 1 large yellow onion, diced
  • 1/4 teaspoon crushed red pepper
  • 3 large carrots, peeled and sliced into rounds
  • 3 celery stalks, chopped
  • 1 small red bell pepper, seeds, and membrane removed, diced
  • 4 large garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon celery salt
  • 2 bay leaves
  • 28 ounce can crush tomatoes
  • 4-ounce cans of baby clams, juice reserved
  • 8 ounces cup clam juice
  • 1 pound golden potatoes, cut into bite-sized chunks
  • 2 cups frozen corn
  • 1 teaspoon salt (to start)
  • 1/2 teaspoon black pepper (to start)
  • 1/4 cup fresh parsley, chopped
  • Hot sauce, for serving

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Chunky Manhattan Soup

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Place a large soup pot over medium-low heat. Add the bacon slices and slowly sauté them until the bacon is golden brown and crispy. Remove from the heat and transfer the bacon to a cutting board, quickly chop it up, set aside.

Increase the heat to medium-high, add olive oil and onion to the skillet, cook for 6 to 8 minutes, stirring frequently, or until the onion is soft and translucent. Now add in the skillet red crushed pepper, carrots, celery and red bell pepper and for additional 4 to 5 minutes. Return adds chopped bacon to the skillet, stir well to combine. At the end add in the garlic and sauté for just one minute, so.

Stir in the Italian seasoning, bay leaves, celery, crushed tomatoes, all reserved clam juice, potatoes, salt, and pepper, toss well to combine all of the ingredients. Allow soup to come to a rolling boil, then decrease the heat and simmer it, partially covered the skillet, for 35 to 45 minutes, or until the potatoes are soft and cooked, though.

Once the potatoes are tender, stir in the canned clams and corn, boiled for additional 5 minutes. Add salt and pepper to taste, top with freshly chopped parsley. You may serve this soup with hot sauce, lemon wedges, and fresh parsley.

Read About: Bacon Potato Soup

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