---
author: Brian Lagerstrom
source:
video: https://www.youtube.com/watch?v=lECjl1EIEiI
hero: https://bsteph.imgix.net/manhattan-style-clam-chowder-recipe.jpg
tags: [seafood, soup]
draft: true
---

# Manhattan-Style Clam Chowder Recipe

1. Prep ingredients by dicing veggies and draining off and reserving the (500 g)[bottled clam juice] from the (4 180g cans)[minced clams].
2. This will result in approximately 300 g of clam juice and 325 g of minced clams.
3. Prepare tomatoes by removing 4 whole tomatoes from (1 can)[whole peeled tomatoes].
4. Dice the 4 tomatoes, blending the remaining tomatoes in the can with an immersion blender then add the diced tomatoes back into the can.

## Chowder Base Preparation

1. In a large heavy-bottomed pot over medium-low heat, add (27 g)[olive oil], and (150 g)[thick cut bacon] (small diced), stir and render bacon fat for 5-7 minutes without browning.
2. Increase heat to medium, then add (250 g)[onion] (diced), (150 g)[carrots] (diced), (150 g)[fennel] (diced), (20 g)[garlic] (smashed or minced), a strong pinch of [salt], and (25 g)[tomato paste].
3. Sweat over medium heat for 5 minutes.
4. Pour in (100 g)[dry white wine] to deglaze.
5. Cook until reduced.
6. Add the canned clam juice, bottled clam juice, (500 g)[russet potatoes] (medium diced), and prepared tomatoes.
7. Bring to a simmer over medium to med-high.
8. Then reduce the heat to medium-low to gently cook the potatoes for about 10 min, stirring halfway through.
9. When potatoes are soft (but not mushy), add drained clams, (20 g)[parsley] (chopped), and (25 g)[fish sauce].
10. Taste for seasoning and add salt if needed.
11. Garnish with [fresh cracked black pepper] and a drizzle of good olive oil.