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Manhattan Clam Chowder is a hearty, tomato-based soup that brings the flavors of the sea right to your kitchen. This recipe is packed with fresh clams, vibrant vegetables, and aromatic herbs. Perfect for a cozy night in or impressing guests, this chowder is both comforting and delicious. Let's dive into making this classic dish!
Manhattan Clam Chowder Recipe
Ingredients:
- 2 dozen cleaned clams
- 28 oz canned diced tomatoes
- 2 cups clam juice
- 1 large chopped onion
- 2 stalks chopped celery
- 2 chopped carrots
- 2 peeled and diced potatoes
- 1 chopped green bell pepper
- 2 cloves minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt
- to taste pepper
- 2 tbsp olive oil
Instructions:
- Clean clams thoroughly.
- In a large pot, heat olive oil over medium heat. Add onion, celery, carrots, bell pepper, and garlic. Cook until vegetables are tender.
- Add diced tomatoes, clam juice, oregano, basil, salt, and pepper. Bring to a boil.
- Add potatoes and cook until tender.
- Add clams and cook until they open. Discard any that do not open.
- Serve hot.
What You Will Need
What you will need to make Manhattan Clam Chowder
- Clams: Fresh clams provide the essential briny flavor and texture that define this chowder, making it taste authentically oceanic.
- Canned diced tomatoes: Adds a rich, tangy base that complements the seafood and balances the flavors with a hint of sweetness.
- Clam juice: Intensifies the seafood flavor, giving the chowder a deep, savory taste that’s hard to replicate with other broths.
- Onion, celery, carrots, and green bell pepper: These vegetables create a flavorful, aromatic base, adding depth and complexity to the chowder.
- Potatoes: Provide a hearty, creamy texture that thickens the chowder and makes it more filling.
- Garlic: Enhances the overall flavor with its pungent, aromatic qualities, making the chowder more savory.
- Dried oregano and basil: These herbs add a touch of earthiness and a hint of sweetness, balancing the acidity of the tomatoes.
- Olive oil: Used for sautéing the vegetables, it adds a subtle richness and helps meld the flavors together.
Tools and Instruments Needed
What tools/instruments will be needed to make Manhattan Clam Chowder Recipe
- Large pot: Essential for cooking all ingredients together, ensuring even heat distribution and proper melding of flavors.
- Sharp knife: Needed for chopping vegetables finely, ensuring uniform cooking and texture.
- Cutting board: Provides a stable surface for safely chopping all vegetables and clams.
- Measuring cups: Ensures accurate measurement of liquids and seasonings, crucial for balanced flavors.
- Wooden spoon: Ideal for stirring ingredients without scratching the pot, ensuring even cooking.
- Clam brush: Necessary for cleaning clams thoroughly, removing grit and sand effectively.
Manhattan Clam Chowder Recipe
A hearty and flavorful Manhattan Clam Chowder.
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Equipment
- Large pot
Ingredients:
Main Ingredients
- 2 dozen clams cleaned
- 28 oz diced tomatoes canned
- 2 cups clam juice
- 1 large onion chopped
- 2 stalks celery chopped
- 2 carrots carrots chopped
- 2 potatoes potatoes peeled and diced
- 1 green bell pepper bell pepper chopped
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt
- to taste pepper
- 2 tbsp olive oil
Instructions:
- Clean clams thoroughly.
- In a large pot, heat olive oil over medium heat. Add onion, celery, carrots, bell pepper, and garlic. Cook until vegetables are tender.
- Add diced tomatoes, clam juice, oregano, basil, salt, and pepper. Bring to a boil.
- Add potatoes and cook until tender.
- Add clams and cook until they open. Discard any that do not open.
- Serve hot.
Notes:
Enjoy your homemade Manhattan Clam Chowder!
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 15gFat: 5gSaturated Fat: 1gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the chowder as directed, but don't add clams.
- Let the soup cool completely.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to serve, reheat on the stove, add clams, and cook until they open.
Freezing Instructions
- Cook the chowder without clams.
- Cool the soup to room temperature.
- Pour into freezer-safe containers, leaving some space for expansion.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat on the stove, add clams, and cook until they open.
Using clam juice instead of water in Manhattan Clam Chowder adds a deeper, more authentic seafood flavor.
Frequently Asked Questions
FAQ:
How long does it take to make Manhattan Clam Chowder?
It takes about 1 hour from start to finish.
Can I use canned clams instead of fresh ones?
Yes, you can use canned clams. Just adjust the cooking time accordingly.
What can I use as a substitute for clam juice?
You can use fish stock or chicken broth as a substitute.
Is it possible to make this chowder ahead of time?
Absolutely, it tastes even better the next day.
Can I freeze Manhattan Clam Chowder?
Yes, it freezes well. Just reheat gently to avoid overcooking the clams.
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