Discover Irresistible Manhattan Clam Chowder Recipe

There’s something magical about a steaming bowl of Manhattan clam chowder. Picture this: a vibrant mix of tender clams, zesty tomatoes, and aromatic herbs swirling together to create a symphony of flavors that dances on your palate. Each spoonful is a warm hug on a chilly day, bringing comfort like your favorite old sweater.

I remember the first time I savored this delightful dish; it was during my trip to New York City. I stumbled upon a cozy little diner where the chowder was so good that I contemplated moving in permanently. It was the perfect companion for rainy afternoons or lazy Sundays, and every slurp took me back to that bustling city vibe.

I still remember my family’s delighted reactions when I served this dish during our last get-together—it quickly became the star of the evening!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Clams: Look for clams that are tightly closed and smell like the ocean for optimal freshness.

• Tomatoes: Use ripe, juicy tomatoes or high-quality canned ones for depth and sweetness in flavor.

• Onions: Sweet onions add just the right amount of aromatic goodness; chop them finely for even cooking.

• Celery: Fresh celery provides crunch and flavor; make sure it’s crisp and bright green.

• Bacon: A little smoky bacon enhances the chowder’s richness; choose thick-cut for maximum flavor.

• Herbs (Thyme and Bay Leaves): Fresh herbs elevate the overall taste—don’t skimp on these fragrant additions!

• Chicken Broth: Use low-sodium chicken broth to control saltiness while allowing other flavors to shine.

• Potatoes: Waxy potatoes maintain their shape during cooking—Yukon Golds work beautifully here.

• Cream: Heavy cream adds lusciousness; feel free to substitute with half-and-half if you want it lighter.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

The Bacon Base: Start by frying chopped bacon in a large pot over medium heat until crispy and browned. The sizzling sound will make your stomach rumble with anticipation.

<strong,Sautéing Aromatics : Once crispy, remove bacon and set aside. In the same pot, add chopped onions and celery; sauté until onions turn translucent and release their sweet aroma.

Add Tomatoes & Clams : Stir in diced tomatoes, cooked bacon, and rinsed clams into the pot. Let them mingle for about five minutes while soaking up each other’s flavors.

The Liquid Gold : Pour in chicken broth along with thyme and bay leaves; bring to a simmer. The combination of aromas will have everyone gathering around the kitchen.

Add Potatoes & Cream : Toss in diced potatoes and let them cook until tender—about 15 minutes is perfect. Stir in heavy cream just before serving for that luxurious finish.

Savor & Serve : Ladle hot chowder into bowls and garnish with fresh parsley if desired. Serve with crusty bread or oyster crackers for dipping!

And there you have it—an unforgettable Manhattan clam chowder that warms both heart and belly! Enjoy every savory spoonful while imagining yourself cozied up in that charming diner once again!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add tomatoes and clams. This builds layers of flavor that will have everyone begging for seconds.

Add Your Touch

Feel free to swap fresh clams for canned ones if you’re short on time. You can also toss in some corn or potatoes for added texture and sweetness.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth to revive its creamy goodness.

The first time I made Manhattan clam chowder, my friends raved about it so much that I felt like a culinary rock star!

FAQ

What makes Manhattan clam chowder different from New England style?

Manhattan clam chowder uses tomatoes, while New England style is creamy and white.

Can I use frozen clams instead of fresh?

Yes, frozen clams work well but ensure they’re properly thawed before cooking.

How do I thicken my chowder?

You can thicken the soup by adding crushed crackers or pureeing some of the potatoes.

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Manhattan Clam Chowder

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• Author: Sophia Bennett
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in the rich flavors of Manhattan clam chowder, a delightful blend of fresh clams, juicy tomatoes, and aromatic herbs. Perfect for chilly evenings or impressing guests, this vibrant dish offers a comforting experience in every spoonful. With its harmonious balance of savory and sweet, it’s an unforgettable meal that transports you to the bustling streets of New York City.

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Ingredients

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• 2 pounds fresh clams, scrubbed
• 1 can (14.5 ounces) diced tomatoes
• 1 medium onion, finely chopped
• 2 stalks celery, chopped
• 4 slices thick-cut bacon, chopped
• 2 teaspoons fresh thyme
• 2 bay leaves
• 4 cups low-sodium chicken broth
• 2 medium Yukon Gold potatoes, diced
• 1 cup heavy cream

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Instructions

1. In a large pot over medium heat, cook bacon until crispy. Remove and set aside.
2. Sauté onions and celery in the bacon fat until onions are translucent.
3. Add diced tomatoes and clams; cook for about 5 minutes.
4. Pour in chicken broth, thyme, bay leaves; bring to a simmer.
5. Stir in potatoes; cook until tender (about 15 minutes).
6. Mix in heavy cream before serving. Garnish with parsley if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 6g
• Sodium: 690mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 45mg