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- Butter:<\/strong> For a little extra flavor, we like to saute the vegetables in this soup in butter rather than oil. The butter complements the sweetness of the clams and makes this soup extra rich.<\/li>\n
- Aromatics:<\/strong> While many soup recipes begin with a mirepoix<\/a> of celery, carrots and onions, this Manhattan clam chowder recipe takes a page from Cajun and Creole<\/a> cooking, opting instead for a blend of onions, celery and green peppers. Finish off this Cajun holy trinity<\/a>\u00a0with minced garlic for even more flavor.<\/li>\n
- Potatoes:<\/strong> The best type of potatoes<\/a> for this Manhattan clam chowder recipe are those that will hold their shape after cooking. We like Yukon golds for their creamy texture, but red potatoes are also a nice choice.<\/li>\n
- Canned tomatoes:<\/strong> A large can of diced tomatoes infuses the soup with rich tomato flavor and a bold red color.<\/li>\n
- Clams:<\/strong> Since not everyone has access to beautiful fresh clams, this recipe opts for minced, canned clams instead. If fresh clams are available to you, you can absolutely use those instead.<\/li>\n
- Herbs and spices:<\/strong> A blend of thyme, parsley, salt, black pepper and cayenne gives this soup a wonderfully subtle spiciness that is mellowed by the sweet clams, tender potatoes and tomatoes.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Saute the vegetables<\/h3>\n
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In a large saucepan or Dutch oven<\/a>, heat the butter over low heat. Add the onions, celery, green pepper and garlic. Cook, stirring frequently, for 20 minutes until they’re tender.<\/p>\n
Step 2: Boil the potatoes<\/h3>\n
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Add the water and potatoes, then bring the chowder to a boil. Reduce the heat and simmer the chowder, covered, until the potatoes are tender, about 15 minutes.<\/p>\n
Step 3: Add tomatoes, clams and spices<\/h3>\n
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Add the tomatoes, clams, salt, thyme, pepper and cayenne, and heat them through. Stir in the parsley, then ladle the chowder into bowls and serve it immediately.<\/p>\n
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Manhattan Clam Chowder Variations<\/h2>\n
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- Use broth instead of water:<\/strong> For a richer tasting soup, you can boil the potatoes in vegetable or chicken broth<\/a> instead of water.<\/li>\n
- Add more shellfish:<\/strong>\u00a0Some of the best chowder recipes<\/a>\u00a0have more than one kind of seafood. Try your Manhattan clam chowder with shrimp, mussels, bay scallops, lump cramp meat or even chopped pieces of lobster meat.<\/li>\n
- Add bacon:<\/strong> Some recipes for Manhattan clam chowder will include bacon or salt pork to give the soup a little smokiness. Add four to six pieces of cooked and crumbled bacon to the soup with the clams and tomatoes in Step 3 of the recipe.<\/li>\n
- Thicken it up:<\/strong>\u00a0For a thicker Manhattan clam chowder, make a cornstarch slurry and add it to the chowder as it simmers.<\/li>\n
- Garnish the soup:<\/strong> A dash of hot sauce or a squeeze of fresh lemon juice are two popular ways to garnish a hearty Manhattan clam chowder.<\/li>\n<\/ul>\n
How to Store Manhattan Clam Chowder<\/h2>\n
Leftovers of this Manhattan clam chowder recipe should be stored in an airtight food storage container in the refrigerator.<\/p>\n
How long does Manhattan clam chowder last?<\/h3>\n
Whether made with fresh or canned clams, Manhattan clam chowder is best enjoyed within three to four days. If you’d like to enjoy the soup beyond four days, freezing the soup is recommended.<\/p>\n
Can you freeze Manhattan clam chowder?<\/h3>\n
Yes, you can freeze Manhattan clam chowder! Unlike New England clam chowder, which doesn’t freeze well due to its dairy content, Manhattan clam chowder freezes like a dream. Let it cool completely before transferring it to an airtight food storage container, then freeze the chowder for up to three months. Defrost it partially overnight in the refrigerator before reheating it.<\/p>\n
How do you reheat Manhattan clam chowder?<\/h3>\n
Reheat Manhattan clam chowder in a saucepan on the stovetop over medium heat until it’s heated through. You may also microwave individual portions in microwave-safe bowls until the chowder is hot.<\/p>\n
Manhattan Clam Chowder Tips<\/h2>\n
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