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!
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
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.
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.
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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