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Manhattan (Red) Clam Chowder

Manhattan (Red) Clam Chowder

An Italian-American favorite, our red Manhattan clam chowder recipe has hearty vegetables and minced clams simmered in an herbed tomato broth with a hint of spicy heat. Discover a new flavors from this unique recipe and learn how to make Manhattan clam chowder today!

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Serves 6

Prep time 10 min.

Cook time 25 min.

Ingredients

  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 cup chopped onion
  • 3 medium carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp. Contadina® Tomato Paste
  • 1/4 tsp. dried red pepper flakes
  • 4 cans (6.5 oz. each) minced clams
  • 3 cups College Inn® Chicken Broth
  • 1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 medium red or gold potatoes, diced (about 2 cups)
  • 1/4 cup chopped fresh parsley

Directions

  1. Heat a Dutch oven over medium-high heat. Cook bacon until crisp. Remove from pan ontop paper towels; set aside. Drain all but 1 Tbsp. bacon drippings. Add onion, carrots, celery and garlic. Cook 5 minutes or until onion is tender, stirring frequently. Add tomato paste and red pepper flakes and cook 30 seconds, stirring constantly.
  2. Meanwhile, drain clams reserving juice; set clams aside. Add broth, clam juice, diced tomatoes, oregano and thyme to vegetable mixture. Bring to a boil. Add potatoes, reduce heat to medium-low and simmer 10 to 15 minutes or until potatoes are fork-tender.
  3. Stir in clams and bacon; simmer 5 minutes. Season to taste with salt and black pepper. Sprinkle with parsley before serving.

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