Grandma’s Manhattan Clam Chowder
Grandma’s Manhattan Clam Chowder: A Taste of New England Comfort
Is there anything more comforting than a warm bowl of clam chowder on a chilly day? This isn’t your typical creamy New England clam chowder, though. Grandma’s Manhattan Clam Chowder boasts a rich, tomato-based broth that’s packed with flavor and brimming with fresh vegetables and tender clams. It’s a delightful twist on a classic, and a family favorite for good reason!
This recipe is a little different than what you might be used to. The vibrant red hue comes from crushed tomatoes, creating a hearty and satisfying soup that’s perfect for dinner. It’s surprisingly easy to make, and the aroma that fills your kitchen will have everyone eagerly awaiting their bowl.
We’ve taken Grandma’s original recipe and streamlined it for the modern cook, without sacrificing any of the authentic flavor. The combination of salty bacon, sweet vegetables, and briny clams is simply irresistible. It’s a perfect dish to share with family and friends, or to cozy up with on a quiet night in.
What makes this Manhattan Clam Chowder special?
- Tomato-Based Broth: Unlike traditional New England clam chowder, this version uses crushed tomatoes for a richer, more flavorful base.
- Loads of Vegetables: Packed with onions, celery, carrots, zucchini, and potatoes, this chowder is as nutritious as it is delicious.
- Simple & Flavorful: With minimal ingredients and straightforward instructions, this recipe is perfect for beginner cooks.
Tips for the Best Manhattan Clam Chowder:
- Use Quality Clams: Fresh or high-quality canned clams will make a big difference in the flavor of your chowder.
- Don’t Skip the Bacon: The bacon adds a smoky, savory flavor that complements the clams and vegetables perfectly.
- Simmer, Don’t Boil: Simmering the chowder allows the flavors to meld together and the vegetables to become tender.
- Adjust Seasoning: Taste and adjust the salt and pepper to your liking.
Frequently Asked Questions
Q: What’s the difference between Manhattan and New England clam chowder?
A: The main difference is the base. New England clam chowder is creamy and white, made with milk or cream. Manhattan clam chowder is tomato-based and red.
Q: Can I use frozen clams?
A: Yes, you can! Just make sure to thaw them completely and drain off any excess liquid before adding them to the chowder.
Q: Can I make this chowder ahead of time?
A: Yes, you can! The flavors will actually develop even more if you let it sit for a few hours or overnight. Just reheat gently before serving.
Q: What can I serve with Manhattan Clam Chowder?
A: Crusty bread for dipping is a must! You can also serve it with a side salad or grilled cheese sandwiches.
Grandma’s Manhattan Clam Chowder
Ingredients
- 4 slices bacon diced
- 1 large onion about 2 cups, diced
- 2 stalks celery about 2 cups, diced
- 3 carrots about 2 cups, diced
- 2 medium zucchini 2 cups, diced
- 2 medium potatoes 2 cups, diced
- 28 ounce crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 3 8-ounce bottles clam juice
- 2 tablespoons fresh thyme leaves
- 1 pound clam meat drained
- to taste kosher salt
- to taste pepper
Instructions
- Place a stock pot over medium heat. Once hot, add the bacon and cook until crispy. Transfer to a plate and set aside, leaving the bacon fat in the pot.
- Add diced onion, celery, and carrots to the pot. Saute for about 6 to 8 minutes or until softened and onions are translucent.
- Add diced zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, and thyme leaves into the pot. Mix, then let it come to a simmer for about 20 minutes.
- Add the clam meat and cook until heated through.
- Season with salt and pepper to taste.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
