Manhattan Clam Chowder Recipe
After searching for the ultimate Manhattan clam chowder recipe, we developed our own version of the briny, tomato-based soup.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Colander
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Stove
- Refrigerator
- Freezer
- Oyster cracker serving bowl
- Spoon
- Kitchen towel
Ingredients
- 2¾ lb. large topneck or cherrystone clams (about 3 dozen), frozen overnight
- 4 oz. salt pork, cut into ¼-in. cubes
- 2 bay leaves
- 2 medium white onions, finely chopped, divided
- 2 cups bottled clam juice
- One 28-oz. can whole peeled tomatoes in juice, crushed by hand
- 2¼ lb. russet potatoes, peeled and cut into ½-in. cubes
- 4 oz. slab or thick-cut bacon, cut into ¼-in. lardons
- 6 celery stalks, finely chopped
- 1 garlic clove, smashed and peeled
- 1 Tbsp. finely chopped thyme
- 1 tsp. finely chopped marjoram
- Freshly ground black pepper
- Oyster crackers, for serving
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