Manhattan Clam Chowder is a tasty soup that combines sweet clams, fresh vegetables, and tomatoes. It’s a light and hearty dish that warms you up on a chilly day!
Making this chowder is a breeze! I love how the tomatoes give it a fun twist, making it different from the creamy version. It’s great with some crusty bread on the side—yum!
Key Ingredients & Substitutions
Fresh Clams: Littleneck or Manila clams are perfect for this chowder. If fresh clams aren’t available, consider using canned clams instead. Just keep in mind that canned clams might lack the fresh taste and texture.
Clam Juice: You can either use the juice from your cleaned clams or buy bottled clam juice. If you’re looking for a vegetarian option, substitute vegetable broth for clam juice to keep the flavor interesting.
Potatoes: For a creamier texture, use Yukon Gold potatoes. If you need a low-carb alternative, cauliflower can be a great substitute, but it will change the texture significantly.
Tomatoes: Diced canned tomatoes work well, but you can also use fresh tomatoes. If you want less acidity, try replacing them with a tablespoon or two of tomato paste for a deeper flavor.
How Do I Clean Clams Properly?
Cleaning clams is essential for a gritty-free chowder. Here’s how to do it right:
- Scrub the clam shells under cold running water using a brush to remove dirt and sand.
- Soak the clams in a bowl of cold water with a bit of salt for 20 minutes. This helps them expel any grit inside.
- Rinse the clams again under cold water; any clams that remain closed should be discarded.
This method ensures you get the best clams without any unwanted crunch in your chowder!
How Can I Make My Chowder More Flavorful?
To enhance the soup’s flavor, consider these tips:
- Use homemade clam juice if possible, as it’s richer than store-bought.
- Add a splash of white wine during the sautéing stage for a deeper flavor.
- Experiment with herbs; fresh thyme or a bay leaf can elevate the taste.
These tweaks can take your clam chowder to the next level! Enjoy this warming dish with loved ones.
Delicious Manhattan Clam Chowder Recipe
Ingredients You’ll Need:
Seafood & Liquids:
- 4 cups fresh clams (littleneck or manila), with shells
- 4 cups clam juice (reserved from clams or bottled)
- 2 cups water
Vegetables:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (14.5-ounce) can diced tomatoes
Herbs & Seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1/4 teaspoon crushed red pepper flakes for mild heat
How Much Time Will You Need?
This delightful chowder will take about 40 minutes from start to finish. You’ll spend about 15 minutes on prep, and then cook it up in about 25 minutes. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Clean the Clams:
Start by thoroughly cleaning the clams. Scrub the shells under cold water to remove any dirt. Place them in a bowl with cold, salted water for about 20 minutes to allow them to expel grit. Rinse them again after soaking.
2. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté these veggies until they start to soften, which should take about 5 minutes. Keep stirring occasionally to prevent sticking!
3. Add Garlic & Potatoes:
Next, stir in the minced garlic and cook for another minute until it’s fragrant. Then, toss in the diced potatoes along with the diced tomatoes (juice included). Pour in the clam juice and water, and stir in the thyme, oregano, bay leaf, and optional crushed red pepper flakes.
4. Simmer Until Tender:
Bring the mixture to a boil, then reduce the heat to let it simmer. Cook until the potatoes are tender, which should take about 15 minutes. You want them soft but not mushy.
5. Cook the Clams:
Add the cleaned clams to the pot, cover it, and cook for about 5 to 7 minutes until the clams open. Any clams that do not open should be discarded, as they’re not safe to eat.
6. Final Touches:
Remove the bay leaf and taste the chowder. Add salt and pepper as needed to enhance the flavors. You can also add a little more thyme or oregano if you like!
7. Serve and Enjoy:
Serve your fresh chowder hot, garnished with chopped parsley for a burst of color! Pair it with some crusty bread or oyster crackers for a delightful meal.
Enjoy your flavorful and hearty Manhattan Clam Chowder! It’s sure to warm your heart and satisfy your taste buds.
Can I Use Canned Clams Instead of Fresh Ones?
Yes, you can absolutely use canned clams if fresh ones aren’t available! Just remember to add them towards the end of cooking, so they don’t become tough. Drain and rinse them before adding to the pot!
How Do I Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, stirring occasionally for even heating.
What If I Don’t Have Clam Juice?
If you don’t have clam juice, you can substitute with equal parts vegetable or chicken broth. This will still provide a nice flavor base for the chowder!
Can I Make This Chowder Ahead of Time?
Absolutely! You can make the chowder in advance and then reheat it when ready to serve. Just be sure to add the clams fresh as they may become rubbery if cooked too long in advance.
