Ina Garten Manhattan Clam Chowder Recipe

Ina Garten Manhattan Clam Chowder is a vibrant tomato-based soup packed with fresh clams, smoky bacon, potatoes, and red bell peppers. This hearty meal relies on bottled clam juice and diced tomatoes to create a deep, briny broth that’s ready in under an hour.

The first time I made this, I rushed the vegetable base and ended up with crunchy carrots in a soft soup. Now I always sauté the mirepoix until the onions are completely translucent and the peppers have softened. This builds a sweet foundation that balances the acidity of the tomatoes and the salty hit from the bacon.

I’ve tried a few versions of clam chowder and this one from Ina Garten is the one I keep going back to because it doesn’t rely on heavy cream to feel satisfying. The starch from the potatoes naturally thickens the broth just enough whilst letting the seafood flavour stay front and centre. It’s the kind of bowl that makes you want to reach for a second piece of crusty bread.

Ina Garten Manhattan Clam Chowder Ingredients

• 900g (2lb) fresh clams or 500ml (18fl oz) canned clams with juice
• 500ml (18fl oz) clam juice
• 4 slices streaky bacon, diced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 stalks celery, diced
• 2 medium carrots, peeled and diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 800g (28oz) tin diced tomatoes with juices
• 450g (1lb) potatoes, peeled and diced into 1cm (½ inch) cubes
• 1 bay leaf
• 1 tsp fresh thyme or ½ tsp dried thyme
• Salt and black pepper, to taste
• 2 tbsp fresh parsley, chopped

How To Make Ina Garten Manhattan Clam Chowder

1. Prepare the clams: Scrub the fresh shells under cold running water to remove any grit. Place them in a large pot with 250ml (9fl oz) water, cover tightly, and steam over medium-high heat for 5 to 8 minutes until the shells pop open. Strain the cooking liquid through a coffee filter or fine sieve to catch sand, then chop the clam meat and set it aside.
2. Cook the bacon: Place the diced bacon into a large heavy-based pot or Dutch oven over medium heat. Fry the pieces for about 8 minutes until the fat has rendered and the meat is golden and crisp. Use a slotted spoon to move the bacon to a plate lined with kitchen roll, but keep the fat in the pot.
3. Sauté the vegetables: Add the olive oil to the bacon fat and turn the heat to medium. Tip in the onion, celery, carrots, and red pepper, then cook for 7 to 10 minutes until they are soft and the onion is see-through. Stir in the minced garlic and cook for 1 minute more until you can smell it.
4. Build the soup base: Pour in the tinned tomatoes with their juice, the bottled clam juice, and the reserved liquid from steaming the clams. Add the diced potatoes, bay leaf, thyme, and a good pinch of salt and pepper. Bring the liquid to a boil, then turn the heat down and simmer for 20 to 25 minutes until the potato chunks are tender when pierced with a knife.
5. Add clams and bacon: Stir the chopped clam meat and the crispy bacon bits back into the simmering soup. Let it cook for another 5 minutes so the flavours mingle and the clams heat through. Taste the broth and add more salt or pepper if the tomato base needs it.
6. Serve and garnish: Take the pot off the heat and fish out the bay leaf. Ladle the hot chowder into deep bowls and scatter the chopped parsley over the top. Serve immediately with plenty of buttered bread or oyster biscuits.

Recipe Tips

Rinse your clams thoroughly in several changes of cold water before cooking to ensure no sand ends up in your teeth. If any clams stay shut after steaming, throw them away immediately as they aren’t safe to eat.

Filter the steaming liquid through a piece of kitchen roll or a very fine cloth before adding it to the pot. This is the best way to get that deep ocean flavour without the gritty sediment that often settles at the bottom of the shells.

Dice the potatoes small and keep the pieces uniform, roughly 1cm (½ inch) square. Smaller cubes cook faster and ensure you get a bit of potato, veg, and clam in every single spoonful.

Make the base ahead of time if you’re hosting, as the tomato broth actually tastes better the next day. Just wait to add the chopped clams and bacon until you are reheating it to keep the seafood from turning rubbery.

Use streaky bacon rather than back bacon for this recipe because you need the extra fat to sauté the vegetables. If the bacon is very lean, you’ll need to add an extra splash of olive oil to the pot to stop the onions from sticking.

What To Serve With Manhattan Clam Chowder

This soup is substantial enough for a main, but it always benefits from a side of warm sourdough or a crusty baguette to soak up the tomato broth. A simple green salad with a sharp lemon vinaigrette helps cut through the saltiness of the bacon.

If you want a fuller spread, serve the chowder alongside some garlic herb roasted potatoes or a plate of warm cheddar biscuits. For a classic seaside feel, a side of corn on the cob works surprisingly well with the smoky and briny notes of the soup.

How To Store Manhattan Clam Chowder

Fridge

Wait for the soup to cool completely before transferring it to a sealed container. It will keep well for up to 3 days, and you might find the spice and tomato flavours deepen after the first night.

Reheat

Pour the chowder into a saucepan and heat gently over medium-low heat, stirring occasionally until it’s steaming. Do not let it boil vigorously or the clams will become tough and chewy. You can use a microwave on medium power for 3 minutes, but the saucepan method gives a much better texture.

Freeze

This chowder freezes well because it doesn’t contain dairy which can split. Put it in freezer-safe bags or tubs for up to 2 months. Thaw it in the fridge overnight before reheating on the hob.

Ina Garten Manhattan Clam Chowder Nutrition Facts

• Calories: 285
• Protein: 18g
• Fat: 12g
• Carbohydrates: 26g
• Sugar: 7g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

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