Scrub clams well under cold running water. Soak clams in a large bowl of cold water for 20 minutes. Remove clams from the water, leaving sandy residue in the bottom of the bowl. Discard any opened clams.
Recipe
Author
Hy-Vee Seasons
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Description
Manhattan Clam Chowder is a tomato-based seafood chowder that offers a lighter alternative to its creamy New England cousin. Packed with tender little neck clams, vegetables and smoky bacon, this East Coast classic will bring the briny taste of the ocean to your table.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 8 lbs. Hy-Vee Seafood Market littleneck clams | ||
| 4 c. water | ||
| 4 slice(s) Hy-Vee double-smoked thick-sliced bacon, cut crosswise into ½-inch pieces | ||
| 1 ½ c. Hy-Vee Short Cuts chopped onion, celery and carrots | ||
| 3 clove(s) garlic, minced | ||
| 1 (28-oz.) can Gustare Vita San Marzano tomatoes, undrained | ||
| 1 lbs. Yukon gold baby Dutch potatoes, diced | ||
| 1 tbsp. fresh thyme, plus additional for garnish | ||
| Coarsely ground Hy-Vee sea salt, to taste | ||
| Fresh lemon juice, to taste |
Things To Grab
- Large bowl
- 5-qt. Dutch oven with lid
- Cheesecloth-lined fine mesh strainer
- 8-cup glass measuring cup
- Slotted spoon
- Fork
Directions
Combine clams and 4 cups water in a 5-qt. Dutch oven. Cover and bring to a gentle simmer over medium-high heat. Cook 12 to 15 minutes or until clams open. Remove clams from the Dutch oven as soon as they open; discard any clams that do not open. Strain clam broth through a cheesecloth-lined fine mesh strainer into an 8-cup glass measuring cup. Reserve 4 cups broth; set aside.
When clams are cool enough to handle, remove half of the clams from their shells. Coarsely chop and set aside. Reserve remaining clams in shells.
Wash and dry Dutch oven. Cook bacon in Dutch oven over medium heat for 8 to 10 minutes or until crisp, stirring occasionally. Remove bacon with slotted spoon; set aside.
Add the onion, celery and carrots to the bacon drippings; cook for 5 to 6 minutes or until softened, stirring occasionally. Add garlic; cook and stir for an additional 1 minute.
Add tomatoes, potatoes, 1 Tbsp. fresh thyme and reserved clam broth, discarding any sandy residue at the bottom of the clam broth container. Bring to a boil over high heat. Reduce heat and simmer, uncovered, over medium-low heat for 17 to 20 minutes or until potatoes are fork tender, stirring occasionally to break up tomatoes. Stir in reserved chopped clams and clams in shells.
Season to taste with salt and lemon juice. Serve with reserved bacon; garnish with additional thyme, if desired.
Nutrition facts
Servings
380 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 110mg
- Sodium: 2050mg
- Total Carbohydrates: 32g
- Protein: 45
Daily Values
0%
Iron 35%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 25%