Among clam chowder lovers there has always been the great debate, New England or Manhattan? I LOVE New England, with its rich, creamy base, but my husband prefers Manhattan. Since I’m usually the one cooking, I tend to make my New England Clam Chowder a few times a year, and Manhattan only once or twice a year. Haha, my win!
My husband has a family recipe for clam chowder, but I’ve made it a few different ways than his, and I’m positive I’ve finally settled on this one, as the one. If I HAVE to make Manhattan Clam Chowder, this way is it!
I don’t use a lot of diced tomatoes in my recipe, simply because I don’t like them, but you could always add more and adjust the rest of the ingredients
Manhattan Clam Chowder
4 6.5 ounce cans chopped clams
4 cups scrubbed and chopped red potatoes (leave the skins on)
1 14.5 ounce can diced tomatoes
1 cup chopped green pepper or celery
3/4 cup chopped carrots
3/4 cup chopped yellow onion
4 slices bacon, cut into 1 inch pieces, uncooked
2 teaspoons dried parsley or thyme
1/4 teaspoon oregano
1 bottle clam juice
1 1/2 cups chicken broth
pinch cayenne pepper
In a large pot, combine chopped potatoes, carrots, green pepper, onion, and cut up bacon. Cook over medium-high heat, stirring often, until the vegetables begin to soften, about 10 minutes.
Drain the clam juice from the canned clams into a large cup or bowl, put the chopped clams aside.
After the vegetables are beginning to soften, pour in the canned tomatoes (including the tomato juice), all of the clam juice, and chicken broth. Stir in the dried parsley or thyme,cayenne pepper, and oregano. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
Stir in reserved clams, and cook for a few minutes more. Serve hot.