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Photo of Fresh Manhattan Clam Chowder by WW

Fresh Manhattan Clam Chowder

2
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
6
Difficulty
Moderate
Manhattan clam chowder's signature tomato-based broth makes it a favorite soup for summertime dinners outdoors, especially waterside meals when the living is easy. This soup is hearty as a meal on its own, served alongside a salad and crusty loaf of bread. Bacon - we use turkey bacon - gives the broth its heft and your bowl will have a full helping of veggies in it, too, with the carrots, celery and potato joining the tomato. Soups are usually better with time, but this recipe is an exception. It's ready to serve in a half hour or less, and doesn't really get better with age. Serve it garnished with some opened clams-in-their-shells and several sprigs of flat leaf parsley or fresh thyme on top along with the crumbled bacon.

Ingredients

Uncooked turkey bacon

5 slice(s)

Olive oil

2 tsp

Onion

1 large, diced into 1/2-inch pieces

Carrots

2 large, diced into 1/2-inch pieces

Celery

4 rib(s), medium, diced into 1/2-inch pieces

Uncooked potato

½ pound(s), diced into 1/2-inch pieces

Clam juice

4 cup(s)

Canned crushed tomatoes in tomato puree

32 oz, plum-variety

Fresh thyme

1½ Tbsp, leaves

Bay leaf

1 leaf/leaves

Table salt

½ tsp

Black pepper

½ tsp

Uncooked clams with shell

3 pound(s), without shell, littlenecks, scrubbed

Fresh parsley

¼ cup(s), minced

Instructions

  1. Place large skillet over medium-high heat. Add bacon and cook, turning once or twice, until crispy, 5−6 minutes. Cool bacon on paper towel–lined plate and crumble; set aside.
  2. In same skillet, heat oil over medium heat about 1 minute. Add onion, carrots, celery, and potato; stir vegetables, scraping bacon drippings from bottom of skillet with wooden spoon. Cook, stirring occasionally, until vegetables soften, 10−15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt, and pepper. Bring to boil, then reduce heat to medium-low. Simmer, uncovered, until potatoes are tender, about 30 minutes.
  3. Add clams, cover, and increase heat to high. Boil just until clams open, 6−8 minutes. Discard any clams that do not open. Remove clams from shells, discard shells, and place clams back in soup. Sprinkle with parsley and bacon.
  4. Serving size: about 1½ cups

Notes

White beans are a delicious addition to seafood soups and add a good amount of fiber and protein. You can add 1 cup of rinsed and drained beans to the soup with the clams, if desired.

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