Manhattan Clam Chowder with Bacon and Fennel
Briny, tomato-based clam chowder with crispy bacon, tender potatoes, and aromatic fennel. This New York-style version skips cream for a lighter, more herbaceous profile that lets sweet clams and smoky paprika shine. Serve in deep bowls with crusty bread on chilly weekends or as a showstopping first course. The fennel fronds add unexpected freshness and visual appeal that home cooking without fuss.
Ingredients
- 6 bacon slices, uncooked, chopped
- 1 tablespoon olive oil
- 2 cups sweet onion, diced
- 4 cloves garlic, minced
- ¾ teaspoon salt(optional)
- 1 bulb fennel, diced, plus fronds for serving
- 1 cup celery, diced
- 1 teaspoon thyme, dried, or 2 tsp fresh(optional)
- 1 teaspoon smoked paprika
- ¼ teaspoon celery seed
- ½ teaspoon pepper, freshly ground
- ½ cup dry white wine(optional)
- 3 cups vegetable or chicken broth
- 2 cups clam juice, 16 fl oz, such as Bar Harborfish stock1:1broth
similar umami but less mineral
- 2 white potatoes, large, peeled, 1/2-inch chunks
- 1 14-ounce can tomatoes, diced, canned
- 2 cups clams, raw shucked, in juice
Instructions
- 1
Cook chopped bacon in pot over medium heat until crispy, then remove to paper towels.
- 2
Add oil to bacon fat, cook onion, garlic, and salt until onions turn golden brown.
- 3
Stir in fennel, celery, thyme, smoked paprika, celery seed, and pepper until vegetables soften.
- 4
Pour in wine if using and simmer until mostly evaporated.
- 5
Add broth, clam juice, and potatoes, then simmer until potatoes are tender.
- 6
Stir in tomatoes and clams, simmer briefly, then return bacon to pot.
- 7
Remove from heat, ladle into bowls, and garnish with fennel fronds.
Tips
Use a heavy-bottom pot to prevent sticking and ensure even heat distribution across the base where bacon and aromatics render.
Do not skip clam juice--its briny, umami depth is irreplaceable and balances the tomato acidity.
Fennel fronds wilt quickly; chop and scatter just before serving to preserve their delicate anise flavor and color.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze clams; chowder base freezes 2 months and reheats gently.
Prepare base through potato cooking (step 5) up to 1 day ahead. Chill. Warm on stovetop, then add clams and tomatoes just before serving.
Ladle hot into deep bowls. Top with fennel fronds and crusty bread for dunking. Oyster crackers optional.
Common Mistakes
Simmer clams longer than 1 minute to avoid tough, rubbery texture.
Add wine without reducing it; uncooked wine flavor will dominate.
Skip fennel fronds; they provide essential brightness and visual contrast.
Substitutions
already cream-free
similar umami but less mineral
FAQ
Can I use frozen clams instead of fresh shucked?
Yes, thaw fully and drain juice beforehand. Use that juice in place of some store-bought clam juice if possible. Simmer thawed clams 1-2 minutes maximum to prevent toughening.
What if I don't have fennel bulb?
Substitute leek or increase celery by 1 cup. You'll lose the subtle anise note, but the chowder remains balanced. Skip fronds entirely or use parsley.
How long can I keep this chowder in the fridge or freezer?
Refrigerate 3 days maximum; longer storage makes potatoes mushy and clams deteriorate. Freeze base only (without clams) up to 2 months; thaw slowly and reheat gently, adding fresh clams when simmering.