Name: Chef John's Manhattan Clam Chowder
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: Whole baby clams, undrained - 2 (10 ounce) cans; Chopped clams, undrained - 2 (6.5 ounce) cans; Thick-cut bacon, cut into 1/2-inch pieces - 4 strips; Diced yellow onion - 1 cup; Garlic, minced - 3 cloves; Kosher salt to taste - 3 cloves; Tomato paste - 2 tablespoons; All-purpose flour - 2 tablespoons; Bottled clam juice - 1 cup; Chicken broth - 2 cups; Carrots, cut into 1/2 inch pieces - 2 medium; Celery, sliced into 1/2-inch pieces - 2 ribs; Diced Italian tomatoes - ½ cup; Freshly ground black pepper to taste - ½ cup; Cayenne pepper - 3 pinches; Peeled, diced Yukon Gold potatoes - 3 cups; Minced fresh tarragon - 2 teaspoons; Chopped fresh Italian parsley - 2 tablespoons

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's Manhattan Clam Chowder

1. Whole baby clams, undrained - 2 (10 ounce) cans

2. Chopped clams, undrained - 2 (6.5 ounce) cans

3. Thick-cut bacon, cut into 1/2-inch pieces - 4 strips

4. Diced yellow onion - 1 cup

5. Garlic, minced - 3 cloves

6. Kosher salt to taste - 3 cloves

7. Tomato paste - 2 tablespoons

8. All-purpose flour - 2 tablespoons

9. Bottled clam juice - 1 cup

10. Chicken broth - 2 cups

11. Carrots, cut into 1/2 inch pieces - 2 medium

12. Celery, sliced into 1/2-inch pieces - 2 ribs

13. Diced Italian tomatoes - ½ cup

14. Freshly ground black pepper to taste - ½ cup

15. Cayenne pepper - 3 pinches

16. Peeled, diced Yukon Gold potatoes - 3 cups

17. Minced fresh tarragon - 2 teaspoons

18. Chopped fresh Italian parsley - 2 tablespoons

How to cook deliciously - Chef John's Manhattan Clam Chowder

1. Stage

Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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. Chef John