Manhattan Meets New England Clam Chowder

This clam chowder recipe is for those of us who like to have it all.  And/or those of us who are completely torn and indecisive about which scrumptious version of clam chowder to have.  The Manhattan version is spicy and full of sweet tomato goodness.  The New England version is thicken and rich with creamy wonderfulness. Both of them feature lots of, well, clams, and usually they have chopped potatoes in common, and I love both of them passionately.  So I decided to have my chowder and eat it too by doing a Manhattan/New England chowder mash-up.

The Manhattan version includes lots of veggies alongside of the tomatoes and I wanted ALL of them, so I started by sautéing up onions, carrots and celery until it was nice and tender.  Then I added a heap of chopped Yukon Gold potato, some clam juice, some crushed tomatoes.  That simmered away on my stove until the potatoes were nice and tender.  In went some clams with their juice, and and just enough heavy cream to give a nod to the New England version.  I simmered this up until everything was heated through, and then ladled it up with a sprinkling of fresh chopped parsley on top.

Even the Southern husband, who is (inexplicably) a die-hard Yankee fan had no trouble slurping down this New England meets New York combo.  I think he might have even had seconds.

So the next time you can’t make up your mind, chowder-wise, remember that you don’t have too.  You CAN have it all!

Print

Manhattan Meets New England Clam Chowder

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

New York meets New England in this recipe for the ultimate clam chowder combination!

• Author: Kate Jackson
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• One 14 ounce can crushed tomatoes
• 2 medium sized Yukon Gold potatoes, peeled and chopped
• 8 ounces bottled clam juice
• 1/2 cup heavy cream
• One 6.5 ounce can chopped clams with juice
• One 10 ounce can whole baby clams with juice
• Salt and pepper to taste
• Chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

1. Melt butter and olive oil together in a heavy deep pot. Sauce onion, carrots and celery until soft, about 5 minutes.
2. Add tomato, potatoes and clam juice to pot. Simmer until potatoes are tender, about 30 minutes.
3. Add clams with juice and cream and simmer until heated through. Season to taste with salt and pepper.
4. Served in warmed bowls, garnished with fresh parsley.