I can’t help it. Even though I have flown through JFK many times, I have never been to Manhattan. Any time spent on the East Coast was when I was very young. BUT I have wonderful memories of making friends in Maine, eating fresh seafood every day, and Dad coming back with huge stories after spending a day on a lobster boat. My take-away from that trip? CLAMS. Steamed, stewed, or chowdered. Clams are the best.
Here’s one of the best pictures from our trip to the New England states all those many years ago:
In our family, clam chowder is typically creamy. You can read all about it here. But sometimes I like to shake it up a little.
After a meeting this week I was whining about not having a plan for supper. Even though clam chowder is our short-notice go-to, I don’t always want something creamy. Is this normal??? It was suggested that I try Manhattan clam chowder. Cool! I can do that! The frugal Minnesotan in me also can’t overlook the very large bowl of leftover garlic mashed potatoes sitting on the top shelf in the refrigerator.
Ta-dah! A new star is born!
When making clear — as in non-creamy — soups or chowders, potatoes are usually best cooked separately. They tend to make the broth somewhat cloudy, even gritty. Adding mashed potatoes gives the chowder richness without adding cream. The chunks give great texture.
Leftovers can be an accident, or they can be intentional.
This is perfect for busy days, because it is ready in about a half hour. Set the table, light a candle, and celebrate LIFE with this Minnesota-nice version of Manhattan clam chowder.
Minnesota-style Manhattan Clam Chowder
- Total Time: 30 minutes
- Yield: 6 1x
Description
Quick, easy, comforting, and bursting with Minnesota nice.
Ingredients
- 4 slices bacon
- 1 large onion, chopped
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 4 cloves garlic, thinly sliced
- 1 1/2 tsp thyme
- 1 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 2 cans baby clams, undrained
- 3 cups broth (chicken or vegetable)
- 2 14 ounce cans diced tomatoes
- 2 cups chunky mashed potatoes
Instructions
- Cut the bacon into 1″ pieces, and cook in a stock pot until crispy, remove and drain on paper towels
- Remove all but 2 Tbsp of bacon grease from the pot, then cook the onion, celery, and carrots for 5 minutes
- Add the garlic and cook for another 2 minutes, making sure it doesn’t brown
- Add the oregano, thyme, and pepper flakes, and cook another 2 minutes
- Pour in the broth and clams with their liquid, and simmer for 5 minutes
- Add the tomatoes, mashed potatoes, and bacon, and heat through (allow some of the mashed potatoes to remain in chunks so they resemble dumplings)
Notes
This is a great way to use leftover mashed potatoes. Plan ahead next time! 😁
- Prep Time: 10 minutes
- Cook Time: 20 minutes
