Manhattan-Style Clam Chowder Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 4 strips bacon, diced
  • 1 cup diced celery
  • 1 cup peeled and diced carrots
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • ¼ cup clam juice
  • 2 cups peeled and diced Yukon gold potatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 2 (6.5-ounce) cans chopped clams
  • 4 cups vegetable broth
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 sprigs tarragon
Directions
  1. Add bacon pieces to a pot and cook until browned.
  2. Using a slotted spoon or spatula, remove the bacon from the pot and set aside. Keep the grease in the pot.
  3. Add the celery, carrots, and onion to the pot. Saute until softened, about 5 minutes. Add the garlic and stir.
  4. Add the flour and stir to combine, creating a paste.
  5. Stir the tomato paste into the pot and cook until beginning to stick to the bottom of the pot, about 2 minutes.
  6. Pour in the clam juice and stir to deglaze the pot.
  7. Add the potatoes, diced tomatoes, chopped clams, vegetable broth, salt, pepper, tarragon, and reserved bacon to the pot. Bring to a boil.
  8. Boil the chowder until potatoes are soft, about 15 minutes.
  9. Serve the chowder warm, optionally topped with chopped parsley and oyster crackers.