Description of this recipe
This Manhattan Clam Chowder is a robust and flavorful soup that brings together the briny taste of clams with the heartiness of vegetables and herbs. Unlike its creamy New England counterpart, this chowder boasts a vibrant tomato-based broth, creating a lighter yet equally satisfying meal. Perfect for a chilly evening or a comforting lunch, this recipe is packed with wholesome ingredients and is surprisingly easy to make. The inclusion of fresh herbs and a touch of smoked paprika adds depth and complexity, making it a standout dish that will impress family and friends alike.
Why you will love this recipe
You will absolutely fall in love with this Manhattan Clam Chowder because it offers a delightful twist on the classic clam chowder. The tomato-based broth provides a bright and tangy counterpoint to the rich, savory clams, creating a balanced and harmonious flavor profile. The addition of hearty vegetables like potatoes, carrots, and celery ensures that each bowl is filling and nutritious. What’s more, this recipe is incredibly versatile – feel free to adjust the ingredients to your liking, adding more vegetables or herbs as desired. It’s a fantastic way to enjoy seafood in a comforting and approachable way, and it’s guaranteed to become a staple in your kitchen. The smoky paprika gives it a unique edge that is unforgettable!
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 (14.5-ounce) can diced tomatoes, undrained
- 4 cups clam broth (or water)
- 1 cup white wine
- 1 pound small red potatoes, cubed
- 2 cups fresh or frozen clams, drained
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Preparation:
Step 1: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Ensure the pot is large enough to accommodate all the ingredients comfortably, allowing for easy stirring and preventing any overflow.
Step 2: Add the chopped onion, celery, and carrot to the pot. Sauté the vegetables until they begin to soften, which should take about 5 minutes. Stir frequently to prevent sticking and ensure even cooking. The vegetables should become translucent and slightly fragrant, releasing their natural sweetness.
Step 3: Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant. Be careful not to burn the garlic, as it can become bitter and ruin the flavor of the dish. Stir constantly during this step.
Step 4: Stir in the bay leaf, dried thyme, smoked paprika, diced tomatoes (undrained), clam broth (or water), and white wine. Increase the heat to bring the mixture to a boil, then reduce the heat to a simmer. Simmering allows the flavors to meld together beautifully, creating a rich and complex broth.
Step 5: Add the cubed red potatoes to the simmering broth. Cook for about 10-12 minutes, or until the potatoes are tender and easily pierced with a fork. The potatoes should be evenly cooked to ensure a consistent texture throughout the chowder.
Step 6: Stir in the drained clams and cook for another 3-4 minutes, until they are heated through. If using fresh clams, ensure they open fully during cooking. Discard any clams that do not open. Be careful not to overcook the clams, as they can become rubbery.
Step 7: Remove the bay leaf from the chowder. Season the chowder with salt and pepper to taste. Adjust the seasoning as needed to achieve the perfect balance of flavors.
Step 8: Garnish with fresh parsley before serving. The fresh parsley adds a vibrant pop of color and a fresh, herbaceous note that complements the rich flavors of the chowder.
COOKING Rating:
Easy to Medium. This recipe is straightforward and requires basic cooking skills. The most important aspect is monitoring the cooking times to ensure the vegetables and clams are perfectly cooked.
Serving Suggestions:
Serve this Manhattan Clam Chowder hot, garnished with a generous sprinkle of fresh parsley. It pairs wonderfully with crusty bread or oyster crackers for dipping. For a heartier meal, serve alongside a simple green salad or a grilled cheese sandwich. You can also offer a drizzle of olive oil or a squeeze of lemon juice for added flavor.
Tips:
- For a richer flavor, use homemade clam broth.
- If you don’t have white wine, you can substitute it with additional clam broth or water.
- Feel free to add other vegetables, such as corn or green beans, to customize the recipe to your liking.
- To make the chowder ahead of time, prepare it up to the point of adding the clams. Store the chowder in the refrigerator and add the clams just before serving.
- Be careful not to overcook the clams, as they can become tough and rubbery.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Nutritional Information:
(Note: Nutritional information is approximate and can vary based on specific ingredients and serving sizes.)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 25-30 grams per serving
Sodium:
Approximately 800-1000 mg per serving
Conclusion
This Manhattan Clam Chowder with Fresh Herbs and Tomatoes is a delightful and satisfying dish that is perfect for any occasion. Its vibrant tomato-based broth, tender vegetables, and succulent clams create a harmonious blend of flavors that will tantalize your taste buds. Easy to make and versatile enough to customize, this recipe is sure to become a cherished favorite in your culinary repertoire. Whether you’re looking for a comforting meal on a chilly day or a flavorful starter for a dinner party, this chowder is a guaranteed crowd-pleaser. Enjoy the process of creating this delicious soup and savor every spoonful of its hearty goodness.
Questions and Answers about this recipe
Q1: Can I use canned clams instead of fresh or frozen clams?
A: Yes, you can definitely use canned clams in this recipe. Just make sure to drain them well before adding them to the chowder. Keep in mind that canned clams may have a slightly different texture and flavor compared to fresh or frozen clams, but they will still work well in the recipe. Add them during the last few minutes of cooking to prevent them from becoming overcooked.
Q2: What can I substitute for white wine in this recipe?
A: If you don’t have white wine on hand, you can substitute it with additional clam broth or water. For a little extra flavor, you can also add a splash of lemon juice or a tablespoon of white wine vinegar. These substitutes will help to maintain the acidity and balance of flavors in the chowder.
Q3: How can I make this chowder spicier?
A: If you enjoy a bit of heat, there are several ways to add spice to this Manhattan Clam Chowder. You can add a pinch of red pepper flakes along with the thyme and smoked paprika. Alternatively, you can add a diced jalapeño pepper when sautéing the vegetables. Another option is to use a spicy smoked paprika for an extra kick. Adjust the amount of spice to your preference.
Q4: Can I freeze this chowder for later?
A: Yes, you can freeze this chowder, but it’s best to do so before adding the clams. The texture of the clams can change when frozen and thawed, becoming a bit rubbery. Prepare the chowder up to the point of adding the clams, let it cool completely, and then transfer it to an airtight container or freezer bag. When you’re ready to serve, thaw the chowder in the refrigerator overnight, then heat it up and add the clams during the last few minutes of cooking.
Q5: What are some good side dishes to serve with this chowder?
A: This Manhattan Clam Chowder pairs well with a variety of side dishes. Crusty bread or oyster crackers are perfect for dipping into the flavorful broth. A simple green salad with a light vinaigrette provides a refreshing contrast to the rich chowder. For a heartier meal, consider serving it with a grilled cheese sandwich or a side of cornbread. A fresh coleslaw can also be a great addition, adding a cool and crunchy element to the meal.
