Are you craving the warm, comforting embrace of a rich bowl of soup? There's nothing quite like a steaming bowl of Manhattan clam chowder to make you feel at home. This tomato-based version stands in contrast to its creamier New England cousin, offering a lighter but equally satisfying experience. Let's dive into a simple, yet delicious, recipe for making this beloved soup at home.
Ingredients
Here's what you'll need for a hearty pot of Manhattan Clam Chowder:
- 2 cans (6.5 oz each) chopped or minced clams, drained (reserve juice)
- 2 slices of bacon, diced
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks of celery, diced
- 2 medium potatoes, peeled and cubed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 bottle (8 oz) clam juice or water
- 2 cups chicken or vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/4 tsp hot sauce (optional)
- Chopped fresh parsley for garnish
Instructions
1. Cook the Bacon
Begin by cooking the bacon in a large pot over medium heat until crispy. This step will infuse your chowder with rich flavors, setting the stage for a delicious soup.
2. Sauté Aromatics
Add the diced onion, carrots, and celery to the pot. Sauté these together until they soften, which should take about 5-7 minutes. This creates the base flavor for your soup, known as a mirepoix, which is crucial for depth in your chowder.
3. Build the Soup
Stir in the diced tomatoes, reserved clam juice, additional clam juice or water, chicken broth, thyme, and bay leaf. Bring the mixture to a gentle boil, then lower the heat and let it simmer for about 10 minutes to allow the flavors to meld.
4. Add Potatoes
Drop in the cubed potatoes, cooking them in the simmering soup until tender. This should take around 10 minutes. Potatoes are essential not just for flavor, but for adding body to the chowder.
5. Clams In
Once the potatoes are tender, add the clams. Cook for an additional 5 minutes to heat the clams through.
6. Season and Finish
Season with salt, pepper, and a dash of hot sauce if you enjoy a little kick. Fish out the bay leaf, then garnish with chopped fresh parsley for a pop of color and freshness.
🍲 Note: For an extra burst of flavor, consider adding a splash of white wine when you sauté the vegetables.
Your Manhattan Clam Chowder is now ready to serve! Pair it with some crusty bread or oyster crackers to soak up every last drop.
Tips for Perfect Chowder
- Simmer, don’t Boil - Keeping the soup at a gentle simmer helps retain the clams’ delicate texture.
- Balance Flavors - Taste as you go. The chowder should have a balanced harmony of sweet tomatoes, savory broth, and the umami from the clams and bacon.
- Storage - This chowder can be refrigerated for up to three days or frozen for up to one month. When reheating, do so gently to avoid overcooking the clams.
There you have it, a simple yet incredibly flavorful recipe for Manhattan Clam Chowder. With the right ingredients and a little patience, you can bring the taste of Manhattan into your kitchen. This recipe isn't just about enjoying a meal; it's about connecting with culinary traditions, creating comforting memories, and savoring the joy of a homemade soup. Whether you're a seasoned cook or a kitchen novice, this recipe promises to be a delightful experience, warming you from the inside out. Enjoy your culinary adventure, and remember, good food is all about the love you put into it.
Can I use fresh clams instead of canned?
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Absolutely! If you opt for fresh clams, you’ll need about 24 small or 12 large clams. Steam them open, reserving the juice, and chop them before adding to the chowder. This will give your soup a more authentic taste but remember to thoroughly clean the clams first to remove any grit.
What are good substitutes for bacon in this recipe?
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If you’re looking for a vegetarian or vegan option, you can skip the bacon altogether or substitute with smoked paprika for that smoky flavor, or even plant-based bacon. Alternatively, you can use olive oil to sauté the vegetables for a healthier approach.
Can I make this recipe gluten-free?
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Yes, Manhattan Clam Chowder is naturally gluten-free if you use cornstarch instead of flour for thickening (though this recipe doesn’t require thickening), ensure your broth and clam juice are gluten-free, and use gluten-free croutons or bread for serving.
