Manhattan Clam Chowder: A Delicious & Easy Recipe

Manhattan Clam Chowder: Forget everything you think you know about clam chowder! Are you ready to ditch the creamy, New England version and dive headfirst into a vibrant, tomato-based delight? This isn’t your average bowl of soup; it’s a flavor explosion that will tantalize your taste buds and leave you craving more.

While its creamy cousin often steals the spotlight, Manhattan Clam Chowder boasts a rich history and a unique character all its own. Born in the melting pot of New York City, this chowder is believed to have originated with Portuguese immigrants who adapted traditional fish stews to incorporate the readily available clams of the region. The addition of tomatoes, a staple in Southern European cuisine, created the distinctive red broth that sets it apart.

What makes this particular clam chowder so irresistible? It’s the perfect balance of savory and slightly sweet, with tender clams, hearty vegetables, and a bright, flavorful broth. People adore it for its lighter profile compared to the heavier, cream-based versions, making it a fantastic choice year-round. Plus, it’s surprisingly easy to make at home, allowing you to enjoy a taste of New York’s culinary heritage whenever the craving strikes. Get ready to experience a chowder that’s both comforting and exciting – you won’t be disappointed!

Ingredients:

• For the Base:
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 1 green bell pepper, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1/4 cup tomato paste
• 1 (28 ounce) can crushed tomatoes
• 4 cups clam juice
• 2 cups chicken broth (or vegetable broth)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• For the Clams and Potatoes:
• 3 pounds littleneck clams, scrubbed
• 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1/2 pound bacon, diced
• For Garnish (optional):
• Fresh parsley, chopped
• Oyster crackers
• Hot sauce

Preparing the Base:

1. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, celery, and green bell pepper. Cook, stirring occasionally, until the vegetables are softened and translucent, about 8-10 minutes. Don’t rush this step; allowing the vegetables to soften properly builds a flavorful base.
2. Add Garlic and Spices: Add the minced garlic, dried oregano, dried thyme, and red pepper flakes (if using) to the pot. Cook, stirring constantly, until fragrant, about 1 minute. Be careful not to burn the garlic, as it can become bitter.
3. Incorporate Tomato Paste: Stir in the tomato paste and cook for another 2 minutes, stirring constantly. This step helps to caramelize the tomato paste, which deepens the flavor of the chowder.
4. Deglaze with Tomatoes and Broth: Pour in the crushed tomatoes, clam juice, and chicken broth (or vegetable broth). Add the bay leaf. Bring the mixture to a simmer.
5. Season and Simmer: Season the base with salt and freshly ground black pepper to taste. Remember that the clam juice is already salty, so start with a small amount of salt and adjust as needed. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.

Cooking the Clams and Potatoes:

1. Cook the Bacon: While the base is simmering, cook the diced bacon in a separate skillet over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.
2. Sauté the Potatoes: Add the diced potatoes to the skillet with the reserved bacon fat. Cook, stirring occasionally, until the potatoes are slightly softened, about 8-10 minutes. This step helps to prevent the potatoes from becoming mushy in the chowder.
3. Add Potatoes to the Base: Add the sautéed potatoes to the simmering chowder base. Stir to combine.
4. Steam the Clams: In a separate large pot, add about 1 cup of water. Bring to a boil. Add the scrubbed littleneck clams to the pot. Cover and steam until the clams open, about 5-10 minutes. Discard any clams that do not open.
5. Strain the Clam Broth: Carefully remove the clams from the pot using tongs. Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand or grit. Reserve the strained clam broth.
6. Chop the Clams: Once the clams are cool enough to handle, roughly chop them into bite-sized pieces.

Assembling the Manhattan Clam Chowder:

1. Add Clam Broth and Clams: Add the strained clam broth to the chowder pot. Stir in the chopped clams.
2. Simmer and Thicken: Continue to simmer the chowder for another 15-20 minutes, or until the potatoes are tender and the flavors have fully melded. If you prefer a thicker chowder, you can mash a few of the potatoes against the side of the pot with a spoon.
3. Adjust Seasoning: Taste the chowder and adjust the seasoning with salt and freshly ground black pepper as needed.
4. Stir in Bacon: Just before serving, stir in the cooked bacon. Reserve some bacon for garnish, if desired.

Serving:

1. Ladle and Garnish: Ladle the Manhattan Clam Chowder into bowls.
2. Garnish (Optional): Garnish with fresh chopped parsley, crumbled bacon, and oyster crackers. You can also add a dash of hot sauce for extra heat.
3. Serve Immediately: Serve the chowder immediately and enjoy! This chowder is even better the next day, as the flavors have more time to develop.

Tips for the Best Manhattan Clam Chowder:

• Use Fresh Clams: Fresh littleneck clams are the best choice for Manhattan Clam Chowder. They have a sweet, briny flavor that really shines through.
• Don’t Overcook the Clams: Overcooked clams can become tough and rubbery. Be sure to steam them just until they open.
• Strain the Clam Broth: Straining the clam broth is essential to remove any sand or grit.
• Adjust the Thickness: If you prefer a thicker chowder, you can mash a few of the potatoes against the side of the pot with a spoon. You can also add a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chowder during the last few minutes of cooking.
• Make it Ahead: Manhattan Clam Chowder is a great make-ahead dish. The flavors actually improve as it sits in the refrigerator.
• Spice it Up: If you like a little heat, add more red pepper flakes or a dash of hot sauce to the chowder.
• Add Other Vegetables: Feel free to add other vegetables to the chowder, such as carrots, zucchini, or corn.
• Use Different Types of Tomatoes: You can use different types of canned tomatoes, such as diced tomatoes or tomato puree.
• Substitute Bacon: If you don’t have bacon, you can use pancetta or salt pork.
• Serve with Crusty Bread: Manhattan Clam Chowder is delicious served with crusty bread for dipping.

Variations:

• Spicy Manhattan Clam Chowder: Add more red pepper flakes or a dash of hot sauce to the chowder. You can also add a chopped jalapeño pepper to the pot along with the other vegetables.
• Smoked Paprika Manhattan Clam Chowder: Add 1 teaspoon of smoked paprika to the pot along with the other spices.
• Vegetarian Manhattan Clam Chowder: Omit the bacon and use vegetable broth instead of chicken broth. You can also add some smoked paprika to give the chowder a smoky flavor.
• Manhattan Clam Chowder with Chorizo: Substitute the bacon with chorizo for a spicier and smokier flavor.

Storage:

• Refrigerate: Store leftover Manhattan Clam Chowder in an airtight container in the refrigerator for up to 3 days.
• Freeze: Freeze Manhattan Clam Chowder in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating. The texture of the potatoes may change slightly after freezing.

Reheating:

• Stovetop: Reheat Manhattan Clam Chowder in a pot over medium heat, stirring occasionally, until heated through.
• Microwave: Reheat Manhattan Clam Chowder in a microwave-safe bowl in the microwave, stirring occasionally, until heated through.

Conclusion:

So there you have it! This Manhattan Clam Chowder recipe is more than just a soup; it’s a flavorful journey that will warm you from the inside out. I truly believe this is a must-try for anyone who appreciates a hearty, satisfying, and slightly tangy bowl of goodness. The combination of the sweet clams, the vibrant vegetables, and that signature tomato broth creates a symphony of flavors that will leave you wanting more. Why is it a must-try, you ask? Well, beyond the incredible taste, it’s surprisingly easy to make. Don’t let the name “chowder” intimidate you. This recipe is straightforward, using readily available ingredients, and comes together in under an hour. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. Plus, it’s a fantastic way to sneak in some extra vegetables into your diet! But the best part? It’s incredibly versatile! Feel free to experiment with different variations to suit your taste. For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce. If you prefer a richer flavor, you can substitute some of the water with clam juice. And for a truly decadent experience, swirl in a dollop of sour cream or crème fraîche just before serving. Serving Suggestions: * Serve it with a crusty loaf of bread for dipping into that delicious broth. * A side salad with a light vinaigrette complements the richness of the chowder perfectly. * For a heartier meal, add some cooked pasta or rice to the chowder. * Garnish with fresh parsley or chives for a pop of color and freshness. * A sprinkle of crispy bacon bits adds a smoky and savory element. Variations to Explore: * Spicy Manhattan Clam Chowder: Add diced jalapeños or a pinch of cayenne pepper. * Smoked Paprika Manhattan Clam Chowder: Use smoked paprika instead of regular paprika for a smoky flavor. * Vegetarian Manhattan “Clam” Chowder: Substitute the clams with chopped mushrooms and add a few drops of seaweed extract for a briny flavor. * Seafood Medley Manhattan Clam Chowder: Add other seafood like shrimp, scallops, or mussels for an even more luxurious chowder. I’m so excited for you to try this recipe! I poured my heart into perfecting it, and I’m confident that you’ll love it as much as I do. Don’t be afraid to get creative and make it your own. Cooking should be fun and experimental, so feel free to adjust the ingredients and seasonings to your liking. Once you’ve made this amazing Manhattan Clam Chowder, I would absolutely love to hear about your experience! Share your photos, your variations, and your thoughts in the comments below. Did you add any special ingredients? Did you make any substitutions? What did your family and friends think? Your feedback is invaluable and helps me to continue creating delicious and accessible recipes for everyone. So go ahead, grab your ingredients, and get cooking! I can’t wait to see what you create! Happy cooking!

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