Manhattan Clam Chowder, unlike it’s New England Clam Chowder cousin, offers a different perspective on a really great soup. What we really wanted out of this recipe was a rich, hearty tomato based broth oozing with clams. As with most soups, laying down a good stock is important and this one is no exception. In addition to a  rich stock, we added some andouille sausage which really brings on the flavor. 

This is just a nice pot of clam wonderfulness. The broth is rich and the andouille sausage gives it a kind of Manhattan meets New Orleans motif. A bowl of this and nice fresh warm bread or a toasted crouton on the side makes a wonderful dinner anytime. Like any tomato based recipe, make sure your cast iron pot is well seasoned. Keep an eye on the temperature as it needs to cook for a bit. Refrigeration of leftovers (Assuming there are any) enhances the flavors as it does for so many soups.

A quick note on clams.

We use Cherrystone clams for this recipe, but you can substitute others such as longneck. By weight, cherrystones run 4 to 6 to a pound, so in total you’ll need 4 to 5 pounds. You might want to err toward the 5 pounds as some of the may not open ( the sign of a dead clam). If they all open, so much the better. More clams for you.

 

Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder kicked up with Andouille Sausage gives this tremendous chowder a rich broth and a nice bite.
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CourseSoup
CuisineAmerican
KeywordChowder, Clams, Manhattan
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings6
Calories88kcal

Equipment

Cast Iron Dutch Oven
Lodge 1 Pt. Cauldron
Wooden spoons

Ingredients

  • 24 ea Cherrystone Clams
  • 2 strips bacon uncooked, diced
  • 1 can petite diced tomatoes 14.5 oz
  • 1 bottle clam juice 8 oz
  • 1 can chopped clams 6.5 oz
  • 1 tbsp old bay seasoning
  • 1 large Carrot chopped
  • 4 medium red potatoes chopped
  • 1/2 cup purple onion diced
  • 1 stalk celery diced
  • 1 clove garlic smashed
  • 4 oz Johnsonville Andouille Sausage sliced
  • 1/2 cup prepared chicken stuffing

Instructions

  • Place Cherrystone clams in a 5 Qt. Dutch Oven. Add enough water to cover clams by 2 inches.
  • Cover and bring to a boil over medium heat. Remove opened clams, pull meat out and return shells to water for further boiling for about another half hour.
  • Remove shells and discard, add Old Bay seasoning, let cool and transfer to large bowl. Let sit. Ladle off 4 cups of the broth and reserve.
  • Add bacon to pot and cook over medium heat until it starts to brown.
  • Add carrots, onion, celery, and garlic and cook till just softened. (10 minutes)
  • Add potatoes and cook for an additional 10 minutes.
  • Add tomatoes and clam broth, bottled clam juice, and andouille. Cover and bring to a boil. Remove cover, reduce heat and simmer.
  • Add stuffing, chopped clams, and canned clams. Continue simmering until broth has thickened

Notes

The cooking times are approximate as this was prepared in a cast iron dutch oven. Fortunately all the clams opened up on schedule which made things easier. Just keep an eye on it while it cooks and you won't be disappointed.

Nutrition Information

Nutrition Facts
Manhattan Clam Chowder
Amount Per Serving
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 20mg7%
Sodium 877mg38%
Potassium 62mg2%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 100IU2%
Vitamin C 1.7mg2%
Calcium 10mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.