Manhattan Clam Chowder

Manhattan Clam Chowder is a vibrant, tomato-based take on a seaside classic that stands in bold contrast to its creamy counterparts. Brimming with tender clams, diced potatoes, and a medley of aromatic vegetables, this soup offers a lighter yet deeply satisfying experience that captures the essence of the American Northeast coast.

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This chowder is not just a meal; it is a comforting tradition. Whether you are using fresh littlenecks or high-quality canned clams, the combination of herbs and clam juice creates a savory broth that is perfect for a cozy weeknight dinner or a weekend gathering.

Ingredients

• Seafood: 2 pounds fresh clams (littlenecks) or 3 cups canned chopped clams (drained, juice reserved).
• Broth & Liquids: 3 cups clam juice (supplemented with bottled if needed), 1 (28-ounce) can diced tomatoes with juice, 1 cup water.
• Vegetables: 2 tablespoons olive oil, 1 large onion (finely chopped), 2 celery stalks (diced), 2 medium carrots (diced), 1 green bell pepper (diced), 3 medium Yukon gold potatoes (peeled and diced), 3 cloves garlic (minced).
• Seasonings: 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon crushed red pepper flakes (optional), 2 bay leaves, 1/2 teaspoon freshly ground black pepper, 3/4 teaspoon kosher salt, 2 tablespoons fresh parsley (chopped).

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Instructions

Step 1: Prepare Clams

If using fresh clams, scrub them clean and steam in 1 cup water over medium-high heat until open (5–7 minutes). Remove meat from shells, chop coarsely, and strain the cooking liquid to discard grit.

Step 2: Sauté Aromatics

Heat olive oil in a large heavy-bottomed pot over medium heat. Sauté onion, celery, carrots, and bell pepper for 6–8 minutes until softened.

Step 3: Add Garlic

Stir in minced garlic and cook for 1 minute until fragrant.

Step 4: Combine Base

Add potatoes, diced tomatoes, clam juice, reserved clam liquid, thyme, oregano, bay leaves, red pepper flakes, salt, and black pepper.

Step 5: Simmer

Bring the mixture to a boil, then reduce heat and simmer uncovered for 20–25 minutes until potatoes are tender.

Step 6: Finish with Clams

Gently stir in the chopped clams and simmer for an additional 3–5 minutes to heat through.

Step 7: Final Seasoning

Taste and adjust seasoning if needed, then remove and discard the bay leaves.

Step 8: Serve

Ladle the hot chowder into bowls and garnish with fresh parsley.

Zusatztipps für die Zubereitung

Using a large heavy-bottomed pot ensures even heat distribution, while a sharp chef's knife is essential for dicing the vegetables uniformly. Always check the labels on bottled clam juice for potential allergens to ensure the dish remains safe for everyone at the table.

Varianten und Anpassungen

For a smokier profile, add 2 ounces of diced cooked bacon along with the vegetables. You can also substitute the green bell pepper with a red bell pepper for a sweeter note, or add a handful of corn kernels to make the soup even heartier.

Serviervorschläge

Serve this chowder steaming hot in a rustic bread bowl or alongside a plate of classic oyster crackers. A side of crusty sourdough bread is also excellent for soaking up every drop of the zesty tomato broth.

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This Manhattan Clam Chowder is a testament to how simple ingredients like fresh seafood and aromatic vegetables can create a complex and comforting meal. Ladle it up, garnish generously, and enjoy a true taste of the coast.

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Kitchen Help

→ What's the difference between Manhattan and New England clam chowder?

Manhattan clam chowder uses a tomato-based broth for a lighter, zesty flavor profile, while New England clam chowder features a rich, creamy milk or cream base. The Manhattan version typically includes more vegetables and has a thinner consistency.

→ Can I use canned clams instead of fresh?

Absolutely. Use 3 cups of canned chopped clams, drained (reserve the juice). Canned clams work well and provide consistent quality, though fresh clams offer a slightly sweeter, more delicate flavor.

→ How do I store and reheat leftover chowder?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The chowder may thicken slightly—add a splash of water or clam juice to restore consistency.

→ Can I freeze Manhattan clam chowder?

Yes, freeze for up to 3 months. However, potatoes may become slightly grainy after freezing. For best results, slightly undercook the potatoes if planning to freeze, and thaw overnight in the refrigerator before reheating.

→ What type of potatoes work best?

Yukon gold potatoes are ideal because they hold their shape well during cooking and have a creamy, buttery texture. Avoid russet potatoes, which can become too soft and disintegrate in the broth.

→ How can I make this chowder heartier?

Add 2 ounces of diced cooked bacon with the vegetables for smoky depth, or stir in a handful of corn kernels during the last 10 minutes of simmering. You can also increase the potato quantity or serve with crusty bread for a more substantial meal.