Marty's Manhattan Clam Chowder
Hearty Manhattan clam chowder with chunky veggies, canned clams and Chesapeake seasoning. Freezes well. Easy step-by-step for a big pot of soup.
This is my fiancé’s recipe (Marty) which has been in his family for years and was recently kicked up with your Old Chesapeake Bay Seasoning. That is all the seasoning you will need and you can add more if you like a more robust flavor. It's absolutely delicious and perfect on these cold Midwest winter days. The vegetables are cut 'chunky style' so that you end up with a hearty bowl of homemade goodness. When we make it we have so much that we share it with our family and they can hardly wait to eat it! It's particularly good with a fresh slice of dark rye bread and perhaps a dinner salad. And it freezes beautifully for a quick meal. Enjoy!
Submitted by: Marty from Cary, Illinois
Yield: 8 people (or more), makes about 1 1/2 gallons of soup
- This tomato-based Manhattan chowder uses chunky vegetables, canned clams, bacon and Chesapeake Bay seasoning for a bold, homey flavor.
- Add vegetables in stages with water so the pot fills gradually; potatoes help thicken the soup as it simmers.
- Cook clams and tomatoes near the end, refrigerate 3 to 4 days or freeze up to 2 to 3 months, and reheat gently to protect clam texture.
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Preparation Instructions:
Use your largest stockpot, at least a 6 quart pan - makes a lot of soup! As you add each vegetable to the pan you will be adding water and cooking for about 5-8 minutes after each addition. So you add the next vegetable and add more water. The end result is that your pan is about 1 inch from the top after all the ingredients are added. This is a very easy recipe so don't worry if you've added more or less than 3 quarts of water. It will taste delicious!
1. Sauté bacon in the stockpot (preferred Teflon coated) over low heat until it browns and is almost crisp.
2. Add about 3 oz of water over bacon to stop browning.
3. Increase the heat slightly, add onion, and sauté until onions are browned then add 3 oz.of water to stop browning.
4. Add celery and carrots then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.
5. Add leeks, turnips and flat parsley then add more water to cover and stir. Simmer (low boil) 5 – 8 minutes.
6. Add potatoes and then add more water (2 qt.) to cover and stir. Simmer (low boil) for 20 minutes.
7. Add clams and clam juice. Stir and simmer a few minutes.
8. Add stewed tomatoes. Stir and simmer a few minutes.
9. Add Old Chesapeake Bay Seasoning and pepper and stir.
10. Cover the pan partially leaving room for steam to escape and simmer (low boil) for about 30 minutes.
11. Stir occasionally and you'll see that this chunky soup has become very thick.
Bon Appetit!
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More About This Recipe
Attention: Mike I stopped in the store about 2 weeks ago to purchase Old Chesapeake Bay Seasoning and told you about a homemade Manhattan Clam Chowder Soup recipe. Thanks for your patience - it's still cold outside so I hope you get to try it - it's sooooo good! Toni
Frequently Asked Questions
What makes this a Manhattan clam chowder?
Manhattan chowder is tomato based and loaded with vegetables. It does not use cream. This recipe uses stewed tomatoes, chunky veggies and clam juice to give a clear, savory tomato broth.
Can I use fresh clams instead of canned?
Yes. Scrub and steam fresh clams until they open. Reserve the cooking liquid and add it to the pot for extra flavor. Add the chopped clams near the end of cooking so they stay tender.
How do I make the chowder thicker or thinner?
To thicken, mash a few cooked potatoes into the broth or simmer uncovered until it reduces. To thin, stir in hot water or broth a little at a time until you reach the desired consistency.
How should I store and reheat leftovers?
Refrigerate in a sealed container for 3 to 4 days. Freeze in airtight containers for 2 to 3 months. Thaw overnight in the fridge and reheat gently over low heat so the clams do not get rubbery.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown bacon and onions first, then add vegetables, tomatoes and water and cook on low 6 to 8 hours. Add clams in the last 30 minutes. For an Instant Pot, use sauté for bacon and onions, add veggies and water, pressure cook briefly (about 5 to 8 minutes), then add clams and tomatoes and warm through.
What can I use instead of Old Chesapeake Bay Seasoning?
If you do not have that seasoning, try Old Bay or a simple mix of celery salt, paprika, black pepper and onion powder. Start with a small amount and adjust to taste.
How many servings does this recipe make and can I change the water amount?
This recipe fills a 6 quart pot and serves about 6 to 8 people depending on portions. The water amount is flexible. Add water as you add vegetables so the pot ends up about an inch from the top.
What makes this a Manhattan clam chowder?
Manhattan chowder is tomato based and loaded with vegetables. It does not use cream. This recipe uses stewed tomatoes, chunky veggies and clam juice to give a clear, savory tomato broth.
Can I use fresh clams instead of canned?
Yes. Scrub and steam fresh clams until they open. Reserve the cooking liquid and add it to the pot for extra flavor. Add the chopped clams near the end of cooking so they stay tender.
How do I make the chowder thicker or thinner?
To thicken, mash a few cooked potatoes into the broth or simmer uncovered until it reduces. To thin, stir in hot water or broth a little at a time until you reach the desired consistency.
How should I store and reheat leftovers?
Refrigerate in a sealed container for 3 to 4 days. Freeze in airtight containers for 2 to 3 months. Thaw overnight in the fridge and reheat gently over low heat so the clams do not get rubbery.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown bacon and onions first, then add vegetables, tomatoes and water and cook on low 6 to 8 hours. Add clams in the last 30 minutes. For an Instant Pot, use sauté for bacon and onions, add veggies and water, pressure cook briefly (about 5 to 8 minutes), then add clams and tomatoes and warm through.
What can I use instead of Old Chesapeake Bay Seasoning?
If you do not have that seasoning, try Old Bay or a simple mix of celery salt, paprika, black pepper and onion powder. Start with a small amount and adjust to taste.
How many servings does this recipe make and can I change the water amount?
This recipe fills a 6 quart pot and serves about 6 to 8 people depending on portions. The water amount is flexible. Add water as you add vegetables so the pot ends up about an inch from the top.
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