Okay, picture this: it’s a chilly evening, the kind where you just want to curl up with something warm and comforting. For me, that something is *always* a big bowl of Manhattan Clam Chowder. It’s not the creamy, decadent New England version; no, this one’s got a vibrant, tomato-based broth, packed with tender clams, vegetables, and a hint of spice. Think of it as the sassy cousin of the classic clam chowder – bold, flavorful, and unforgettable. It’s a total lifesaver on busy weeknights, and honestly, it tastes like a hug in a bowl. Seriously, this Manhattan Clam Chowder is a family favorite and I can’t wait to share it with you.
What is Manhattan Clam Chowder?
Manhattan Clam Chowder is, in essence, a tomato-based clam soup. It’s a hearty and flavorful dish that originated, as the name suggests, in New York City. It distinguishes itself from the creamy New England Clam Chowder with its clear, bright red broth made from tomatoes. Think of it like this: if New England Clam Chowder is a comforting, creamy hug, Manhattan Clam Chowder is a lively, vibrant dance party for your taste buds. It’s essentially a celebration of simple, fresh ingredients coming together to create something truly special. It’s less about richness and more about robust, savory flavor. Personally, I love how the acidity of the tomatoes balances the briny sweetness of the clams – it’s a match made in culinary heaven!
Why do you like this recipe?
There are SO many reasons to fall in love with this Manhattan Clam Chowder! First and foremost, the flavor is just incredible. You get the sweetness of the clams, the tanginess of the tomatoes, the subtle spice of the herbs, and a comforting warmth that just lingers. It’s a complex yet harmonious blend that keeps you coming back for more.
But beyond the amazing taste, this recipe is surprisingly easy to make. Seriously, don’t let “chowder” intimidate you. It all comes together in one pot! From start to finish, you’re looking at maybe an hour of prep and cooking time, which makes it perfect for a weeknight meal. And let’s be real, cost-efficiency is a HUGE win. Clams can be a bit pricey, but you can definitely use canned clams for this recipe without sacrificing too much flavor. Plus, the rest of the ingredients are pantry staples that most of us already have on hand. This dish is incredibly versatile. I mean, you can serve it as a starter, a main course, or even as a light lunch. Plus, you can easily customize it to your liking – add more spice, use different veggies, or even throw in some bacon for extra flavor.
What I love most about this Manhattan Clam Chowder is that it’s a dish that brings people together. Every time I make it, my family gathers around the table, eager to dig in. It’s a meal that sparks conversation, laughter, and a sense of togetherness. And that, to me, is what good food is all about. If you’re a fan of seafood soups like cioppino or bouillabaisse, this is definitely going to be your new favorite!
How do I make Manhattan Clam Chowder?
Quick Overview
Making this Manhattan Clam Chowder is a breeze, I promise! You’ll start by sautéing some aromatics like onions, celery, and garlic to build a flavorful base. Then, you’ll add in diced potatoes, canned tomatoes, clam juice, and some herbs. Simmer everything together until the potatoes are tender, then stir in the clams and cook until they’re heated through. The beauty of this method is its simplicity. No complicated techniques, no fancy equipment – just good, honest cooking that delivers amazing results. Plus, this recipe is super forgiving, so don’t worry if you don’t have *exactly* the right ingredients. Just use what you have on hand and get creative!
Ingredients
For the Chowder Base:
* 2 tablespoons olive oil: This is our foundation for flavor, and a good quality olive oil makes a difference.
* 1 medium onion, chopped: Yellow or white onion works perfectly. I always dice it finely so it cooks evenly.
* 2 celery stalks, chopped: Adds a lovely savory note. Make sure to remove any tough strings!
* 2 cloves garlic, minced: Freshly minced is key! Don’t use the jarred stuff; it just doesn’t have the same oomph.
* 1 teaspoon dried thyme: I love the earthy flavor it brings, but you can substitute with oregano or Italian seasoning.
* 1/2 teaspoon dried oregano: Adds depth and complements the thyme perfectly.
* 1/4 teaspoon red pepper flakes (optional): For a little kick! Adjust to your spice preference.
* 4 cups clam juice: You can usually find this in the seafood section of your grocery store.
* 1 (28 ounce) can crushed tomatoes: Look for good quality crushed tomatoes for the best flavor.
* 2 medium potatoes, peeled and diced: I prefer Yukon Gold or red potatoes, but Russets work too.
* 1 bay leaf: Don’t forget to remove it before serving!
* Salt and pepper to taste: Season generously – this is crucial for bringing out all the flavors.
For the Clams:
* 2 (6.5 ounce) cans chopped clams, undrained: I usually go for canned clams to save time, but you can definitely use fresh clams if you’re feeling ambitious. Just make sure to scrub them well and steam them open before chopping.
What are the steps to
Step 1: Sauté Aromatics
Heat the olive oil in a large pot or Dutch Oven over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Then, add the garlic, thyme, oregano, and red pepper flakes (if using) and cook for another minute until fragrant. This is where the magic happens! The sautéed aromatics create the foundation of flavor for the entire chowder. Make sure not to burn the garlic, or it will become bitter.
Step 2: Add Liquids and Potatoes
Pour in the clam juice and crushed tomatoes. Add the diced potatoes and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. The potatoes need to be fork-tender, but not mushy. Nobody likes a mushy potato in their chowder!
Step 3: Simmer and Thicken
Season with salt and pepper. Remember to taste as you go and adjust the seasoning accordingly. Don’t be afraid to be generous with salt, as it really brings out the flavors. If you want a thicker chowder, you can mash some potatoes against the side of the pot.
Step 4: Add Clams
Stir in the chopped clams (with their juice) and cook for another 5-10 minutes, or until the juice has evaporated. Are heated through. Do not overcook the clams, or they will become rubbery. They just need to be warmed through.
Step 5: Remove Bay Leaf and Serve
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with fresh parsley, if desired. I sometimes add a dollop of Sour Cream or a sprinkle of Parmesan cheese for extra flavor.
What is the best way to serve it?
What are some of the best ways to serve Manhattan Clam Chowder?For Lunch:I love pairing it with a simple Grilled Cheese sandwich or crusty loaf of bread for dipping. What is the perfect combination of soup and sandwich?For Dinner: It makes a great starter for a seafood feast. Try serving it before grilled fish, shrimp scampi, or even lobster.
For a Casual Gathering:Set up a chowder bar with different toppings like oyster crackers, hot sauce, fresh herbs. How do you make your own bowl?On a Cold Night: What is it like toServe it with a side of warm cornbread for an easy and hearty meal. The sweetness of the cornbread complements the savory chowder perfectly. What’s a good side to serve with garlic bread? What is the best way to soak up the broth? What are some good old bay seasonings?
Top Tips for Perfecting Your Manhattan Clam Chowder
What are some tips for making Manhattan Clam Chowder?Use Good Quality Tomatoes:What are the best tomatoes to use in this chowder? What are canned tomatoes that are bright red and have a rich flavor?Don’t overcook the clams: Clams can become rubbery if they are overcooked. Add them at the end of the cooking process and cook just until they are heated through.
How do I adjust the spice level to my preference? If you like a little heat, add more red pepper flakes. If you prefer a milder flavor, omit them altogether.
Use fresh herbs if possible.Fresh herbs add a bright, vibrant flavor to the chowder. If you have dried herbs on hand, use them instead.Make it Ahead of Time: What are some good ways to make This chowder actually tastes better the next day, as the flavors have had time to meld together. So feel free to make it a day or two in advance.
I learned the hard way that overcooking the clams is a big no-no. They become tough and unpleasant. Now, I always add them at the very end and cook them just until they’re warmed through. Also, I once tried using diced tomatoes instead of crushed tomatoes, and the texture was just not the same. The crushed tomatoes create a smoother, more cohesive broth. Trust me on these!
What are some Storing and Reheating Tips?
How do you properly store and reheat Manhattan Clam Chowder?Room Temperature: Room I wouldn’t recommend leaving the chowder at room temperature for more than two hours. Bacteria can grow quickly, so it’s best to refrigerate it as soon as possible.
Refrigerator Storage: HowHow do you store chowder in an airtight container in the refrigerator for up to 3 days? Make sure it has cooled down completely before refrigerating it.What is the best wayFor longer storage, you can freeze the chowder for up to 3 months. Let it cool completely, then transfer it to freezer-safe containers or bags. When thawing, transfer it to the refrigerator overnight.Reheating: To reheat, simply pour the chowder into a pot and heat over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overheat it.
If you’re planning to freeze the chowder, it’s best to do so before adding the clams. Clams can become a bit rubbery when frozen and thawed. You can add them when you reheat the chowder. And always make sure to use an airtight container to prevent freezer burn!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Manhattan Clam Chowder! It’s a dish that’s packed with flavor, surprisingly easy to make, and always a crowd-pleaser. I genuinely believe this is a recipe that everyone should have in their repertoire. Its simplicity and the way it uses readily available ingredients to create something truly special is just remarkable. If you enjoyed this recipe, you might also like my Shrimp Scampi or my Seafood Paella – they’re both equally delicious and satisfying! I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And don’t forget to rate the recipe if you loved it! Happy cooking!
Manhattan Clam Chowder
Ingredients
Main Ingredients
- 2 cups diced tomatoes canned
- 2 cups clam juice
- 1.5 pounds littleneck clams in shell
- 1 cup chopped onion
- 1 cup diced potatoes
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
Instructions
Preparation Steps
- Heat olive oil in a large pot over medium heat. Add the onions and sauté until translucent.
- Stir in the garlic and cook for an additional minute.
- Add diced tomatoes, clam juice, and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add the clams and cook for another 5-10 minutes until they open.
