Manhattan Clam Chowder Recipe
If you’re a fan of hearty, tomato-based soups, this Manhattan Clam Chowder recipe is for you! Packed with fresh vegetables, tender clams, and the perfect blend of spices, this chowder is both comforting and flavorful. Let’s dive into how you can create this delightful dish at home.
Ingredients
Here’s what you’ll need to prepare a delicious pot of Manhattan Clam Chowder:
For the Base:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 3 garlic cloves, minced
For the Chowder:
- 4 medium potatoes, peeled and cubed
- 1 can (28 oz) diced tomatoes (with juice)
- 4 cups clam juice (or seafood stock)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for extra depth)
- 1/2 teaspoon red pepper flakes (optional, for a kick)
For the Clams:
- 2 cups fresh clams, chopped (or canned clams with juice)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Step-by-Step Instructions
1. Prepare the Base
- Heat the olive oil in a large pot over medium heat.
- Add the onion, celery, carrot, and garlic. Sauté for about 5 minutes or until the vegetables are soft and fragrant.
Pro Tip: Be careful not to burn the garlic. It should be fragrant but not browned, as burnt garlic can make the chowder bitter.
2. Build the Flavor
- Stir in the diced tomatoes, clam juice, bay leaf, thyme, smoked paprika, and red pepper flakes.
- Add the cubed potatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
3. Simmer Until Tender
Let the chowder simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
Pro Tip: For a thicker chowder, mash a few of the potato cubes against the side of the pot and stir them back in.
4. Add the Clams
- Stir in the clams (and their juice, if using canned).
- Simmer for an additional 5-7 minutes until the clams are fully cooked and tender.
Note: Overcooking clams can make them rubbery, so keep an eye on the time!
5. Finish and Serve
- Remove the bay leaf and stir in the chopped parsley.
- Taste and adjust seasoning with salt and pepper.
Serving Suggestions
Serve your Manhattan Clam Chowder hot with:
- Crusty bread or oyster crackers to soak up the flavorful broth.
- A side of green salad for a fresh contrast.
- A sprinkle of extra parsley or a dash of hot sauce for added zest.
Tips for Success
- Fresh vs. Canned Clams: While fresh clams provide the best flavor, canned clams are a great alternative for convenience. Be sure to include their juice for maximum taste!
- Make Ahead: This chowder tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze leftovers in individual portions for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove.
Why You’ll Love This Recipe
This Manhattan Clam Chowder is:
- Healthy: Loaded with vegetables and lean protein.
- Flavorful: A delightful balance of savory, tangy, and slightly smoky flavors.
- Easy to Make: Perfect for a cozy weeknight dinner or an impressive weekend meal.
Enjoy this Manhattan Clam Chowder with family and friends—it’s sure to become a new favorite!
