Name: Manhattan Clam Chowder: A Delicious & Easy Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 celery stalks, chopped; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 4 cups clam juice; 2 cups vegetable broth (or chicken broth); 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1/4 teaspoon black pepper; 2 medium potatoes, peeled and diced; 1 pound littleneck clams, scrubbed; 1/2 pound bacon, cooked and crumbled; 2 tablespoons chopped fresh parsley, for garnish; Salt to taste

Manhattan Clam Chowder: the vibrant, tomato-based cousin of the creamy New England classic, and a dish that sparks passionate debate among chowder enthusiasts! Forget the cream; we're diving headfirst into a bowl brimming with briny clams, tender vegetables, and a rich, tangy tomato broth that will warm you from the inside out. Have you ever wondered why this crimson-hued chowder elicits such strong opinions?

While New England Clam Chowder boasts a long and storied history rooted in the coastal communities of the Northeast, Manhattan Clam Chowder emerged later, likely in the late 19th or early 20th century. Some believe it originated in Portuguese communities in Rhode Island, while others credit New York City restaurants with its creation. Regardless of its exact origins, it quickly became a staple in delis and eateries across Manhattan, hence its name.

What makes this particular chowder so beloved? It's the bright, acidic counterpoint to the richness of the clams, the satisfying chew of the vegetables, and the overall lightness that makes it perfect for any time of year. Unlike its heavier, cream-laden counterpart, Manhattan Clam Chowder offers a refreshing and flavorful experience. Plus, it's incredibly easy to customize with your favorite vegetables and spices. So, are you ready to experience a taste of New York in a bowl? Let's get cooking!

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 celery stalks, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups clam juice
2 cups vegetable broth (or chicken broth)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/4 teaspoon black pepper
2 medium potatoes, peeled and diced
1 pound littleneck clams, scrubbed
1/2 pound bacon, cooked and crumbled
2 tablespoons chopped fresh parsley, for garnish
Salt to taste

Preparing the Base:

First, let's get started by heating the olive oil in a large pot or Dutch oven over medium heat. I like to use a heavy-bottomed pot because it helps distribute the heat evenly and prevents scorching.
Add the chopped onion and cook until softened, about 5-7 minutes. You want the onion to become translucent and slightly golden. Stir occasionally to prevent it from sticking to the bottom of the pot.
Next, add the minced garlic, chopped green bell pepper, chopped red bell pepper, and chopped celery stalks. Cook for another 3-5 minutes, stirring frequently, until the vegetables are tender-crisp. The aroma at this point should be amazing!
Now, pour in the crushed tomatoes and tomato sauce. Stir well to combine all the vegetables with the tomato mixture.
Add the clam juice and vegetable broth (or chicken broth). Stir again to ensure everything is well mixed.
Season with dried oregano, dried basil, red pepper flakes (if using), and black pepper. Give it a good stir to distribute the spices evenly.
Bring the mixture to a simmer. This means you want it to be gently bubbling, not a rolling boil.
Add the diced potatoes. Stir them into the simmering liquid.
Cover the pot and reduce the heat to low. Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender. You should be able to easily pierce them with a fork.

Adding the Clams:

Now comes the star of the show – the clams! Increase the heat to medium.
Gently add the scrubbed littleneck clams to the chowder. Make sure they are submerged in the liquid.
Cover the pot again and let the clams steam for about 5-10 minutes, or until they have all opened. It's important to note that any clams that do not open should be discarded. They are not safe to eat.

Finishing Touches:

Once the clams have opened, remove the pot from the heat.
Stir in the cooked and crumbled bacon. The bacon adds a wonderful smoky flavor and a bit of texture to the chowder.
Taste the chowder and adjust the seasoning with salt as needed. Remember that clam juice can be quite salty, so be careful not to over-salt.
Ladle the Manhattan clam chowder into bowls.
Garnish with chopped fresh parsley. This adds a pop of freshness and color to the dish.
Serve immediately and enjoy!

Tips and Variations:

Here are a few tips and variations to make this Manhattan clam chowder your own:

Spice it up: If you like a spicier chowder, add more red pepper flakes or a dash of hot sauce.
Add other vegetables: Feel free to add other vegetables like carrots, zucchini, or corn.
Use different types of clams: You can use other types of clams, such as cherrystone or quahog clams. Just adjust the cooking time accordingly.
Make it thicker: If you prefer a thicker chowder, you can mash some of the potatoes with a fork or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it. Add the slurry to the simmering chowder and stir until thickened.
Add a splash of wine: For a richer flavor, add a splash of dry white wine (like Sauvignon Blanc or Pinot Grigio) to the pot along with the clam juice and broth.
Make it ahead: Manhattan clam chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and improve over time. Just reheat gently before serving.
Freezing: While you can freeze this chowder, the texture of the potatoes may change slightly. If you plan to freeze it, consider using waxy potatoes like Yukon Gold, which hold their shape better.
Serving suggestions: Serve the chowder with crusty bread or oyster crackers for dipping. A side salad also makes a great accompaniment.

Choosing the Right Clams:

Selecting fresh, high-quality clams is crucial for the best flavor and safety. Here's what to look for:

Live clams: Clams should be alive when you buy them. They should be tightly closed or close quickly when tapped. If a clam is open and doesn't close when tapped, it's likely dead and should be discarded.
Smell: Fresh clams should have a mild, briny smell. Avoid clams that have a strong, fishy, or ammonia-like odor.
Shell condition: The shells should be clean and free of cracks or chips.
Source: Buy clams from a reputable fish market or grocery store. Ask where the clams came from and when they were harvested.

Cleaning the Clams:

Properly cleaning the clams is essential to remove any sand or grit. Here's how to do it:

Soaking: Place the clams in a large bowl filled with cold saltwater (about 1/4 cup of salt per gallon of water). Let them soak for at least 20 minutes, or up to an hour. This will encourage the clams to expel any sand or grit they may have inside.
Scrubbing: After soaking, scrub the clams with a stiff brush to remove any dirt or debris from the shells.
Rinsing: Rinse the clams thoroughly under cold running water.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and can vary depending on the specific ingredients and portion sizes used.

Calories: Approximately 350-400 per serving
Fat: 15-20 grams
Saturated Fat: 5-7 grams
Cholesterol: 80-100 mg
Sodium: 800-1000 mg
Carbohydrates: 30-35 grams
Fiber: 5-7 grams
Protein: 25-30 grams

This Manhattan clam chowder is a hearty and flavorful dish that's perfect for a chilly day. I hope you enjoy making and eating it as much as I do!

Conclusion:

So there you have it! This Manhattan Clam Chowder recipe is more than just a soup; it's a hearty, flavorful experience that's guaranteed to warm you from the inside out. The vibrant tomatoes, tender clams, and perfectly balanced seasonings create a symphony of flavors that will have you craving more with every spoonful. I truly believe this is a must-try recipe for anyone who appreciates a good, comforting bowl of chowder. Why is it a must-try? Because it's easy to make, packed with fresh ingredients, and delivers an explosion of taste that's both satisfying and unique. Forget those bland, watery imitations you might have tried before. This Manhattan Clam Chowder is the real deal, a testament to the power of simple ingredients combined with a little bit of love. It's the perfect dish for a chilly evening, a casual lunch, or even a sophisticated dinner party. But the best part? It's incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a truly authentic experience, serve it with a side of crusty sourdough bread for dipping. The tangy bread perfectly complements the rich flavors of the chowder. Or, if you're feeling adventurous, try adding a splash of hot sauce for a little extra kick. A sprinkle of fresh parsley or a dollop of sour cream can also elevate the presentation and add a touch of freshness. Looking for variations? Consider adding different types of vegetables to customize the recipe to your liking. Diced potatoes, carrots, or celery are all excellent additions that will add texture and depth of flavor. You could even experiment with different types of clams, such as littleneck or cherrystone, to find your perfect combination. And if you're not a fan of spicy food, simply omit the red pepper flakes. The beauty of this recipe is that it's completely adaptable to your personal preferences. I've made this Manhattan Clam Chowder countless times, and it's always a crowd-pleaser. My family and friends absolutely adore it, and I'm confident that you will too. It's a dish that brings people together, creating warm memories and shared experiences. So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create a culinary masterpiece. I promise you won't be disappointed. This Manhattan Clam Chowder is a recipe that you'll want to make again and again. I'm so excited for you to try this recipe and experience the deliciousness for yourself! Once you've made it, I would absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Share your thoughts and photos in the comments below! Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. Happy cooking! I can't wait to see your culinary creations! Let me know if you have any questions, I'm always happy to help.