MANHATTAN CLAM CHOWDER
Dive into Comfort: The Ultimate Manhattan Clam Chowder
When the weather cools down, there’s nothing quite like a warm, comforting bowl of chowder. And while New England Clam Chowder often steals the spotlight, today we’re celebrating a vibrant, flavorful alternative: Manhattan Clam Chowder! This tomato-based chowder is a delightful change of pace, offering a rich, savory experience that’s perfect for dinner.
Forget the creamy white base – Manhattan Clam Chowder boasts a beautiful red hue and a depth of flavor that comes from ripe tomatoes and fresh clams. It’s a hearty, satisfying meal that’s surprisingly easy to make. This recipe delivers a classic taste with a focus on fresh ingredients, ensuring a truly memorable chowder experience.
What makes Manhattan Clam Chowder special?
Unlike its New England counterpart, Manhattan Clam Chowder gets its color and flavor from tomatoes. This creates a lighter, brighter chowder that’s packed with savory goodness. It’s a fantastic option for those who prefer a tomato-based soup or are looking for a different take on a classic.
Tips for the Best Manhattan Clam Chowder:
- Fresh Clams are Key: If possible, use fresh clams for the most authentic flavor. If using canned, be sure to drain and rinse them thoroughly.
- Don’t Overcook the Clams: Overcooked clams become tough and rubbery. Cook them just until they open.
- Simmer, Don’t Boil: Simmering the chowder allows the flavors to meld together beautifully. Avoid boiling, which can make the chowder cloudy.
- Adjust Seasoning: Taste and adjust the seasoning as needed. Feel free to add a pinch of red pepper flakes for a little heat.
Serving Suggestions:
Manhattan Clam Chowder is delicious on its own, but it also pairs well with a crusty bread for dipping, a side salad, or a grilled cheese sandwich. It’s the perfect cozy meal for a chilly evening!
Frequently Asked Questions:
Q: What’s the difference between Manhattan and New England Clam Chowder?
A: The main difference is the base. Manhattan Clam Chowder uses a tomato base, while New England Clam Chowder uses a creamy white base.
Q: Can I use canned tomatoes in this recipe?
A: Yes, you can! Use 28 ounces of crushed or diced tomatoes. Be sure to adjust the seasoning accordingly.
Q: Can I freeze Manhattan Clam Chowder?
A: Yes, but the texture may change slightly. It’s best to freeze it in an airtight container for up to 3 months.
Q: What kind of clams are best for this recipe?
A: Littleneck or cherrystone clams work well. You can also use a mix of different types.
Manhattan Clam Chowder
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups clam juice
- 2 cups chopped clams
- 1 cup diced potatoes
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute.
- Gradually whisk in clam juice and bring to a boil. Reduce heat and simmer for 10 minutes.
- Add potatoes and simmer until tender, about 15 minutes.
- Stir in clams and cook until they open, about 5 minutes. Discard any clams that do not open.
- Stir in heavy cream, parsley, salt, and pepper. Heat through.
- Serve hot.
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