There’s something magical about a steaming bowl of Manhattan clam chowder that can transport you straight to the bustling streets of New York City. Imagine the aroma of tender clams mingling with fresh vegetables and savory spices, all coming together in a rich, tomato-based broth that warms your soul like a cozy hug. It’s perfect for those chilly nights when you need comfort food that’s just as fun to eat as it is to make.
As I stumbled upon my grandma’s weathered recipe card, I couldn’t help but chuckle at her handwritten notes reminding me to “always use fresh clams” and “never skimp on the bacon.” This memory instantly made me crave that delicious bowl of chowder, ideal for family gatherings or quiet evenings spent reminiscing about old times. Trust me, this Manhattan clam chowder recipe will not only satisfy your taste buds but also create new memories around the dinner table.
Why You'll Love This Recipe
- This Manhattan clam chowder recipe boasts a delightful mixture of flavors that dance on your palate
- It’s simple enough for any home cook while offering gourmet appeal
- The inviting red hue makes it visually stunning, encouraging second helpings
- Perfect for cozy dinners or impressing guests alike!
I vividly remember my cousin’s face lighting up when he took his first spoonful; it was pure bliss wrapped in a warm bowl.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Fresh Clams: Look for well-closed clams; they should smell like the ocean and be free of any cracks.
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Bacon: Choose thick-cut bacon for a hearty flavor. The fat adds richness to the chowder.
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Onion: A medium yellow onion works best; chop finely to enhance the sweetness when sautéed.
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Celery: Use fresh celery stalks for crunch and flavor; dice them small for even cooking.
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Carrots: Sweet carrots add color and depth. Peel and chop them into small cubes.
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Diced Tomatoes: Opt for canned tomatoes with herbs for added flavor; they’ll enrich the broth beautifully.
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Potatoes: Yukon Gold potatoes are perfect here; their creaminess balances the soup nicely.
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Chicken Broth: Use low-sodium broth to control salt levels in this rich dish.
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Bay Leaves: These aromatic leaves add an earthy note; be sure to remove them before serving.
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Dill or Parsley (for garnish): Fresh herbs brighten up the chowder; sprinkle over individual bowls before serving.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prep Your Ingredients: Start by rinsing and scrubbing your clams under cold water until clean. Dice your bacon, onion, celery, carrots, and potatoes so everything is ready to go.
Sauté Bacon and Veggies: In a large pot over medium heat, cook the diced bacon until crispy. Add onions, celery, and carrots, stirring until softened—about 5 minutes—and inhale that delicious aroma.
Add Clams and Liquid Ingredients: Toss in your cleaned clams along with diced tomatoes and chicken broth. Stir everything together while those clams start opening up like tiny treasure chests.
Incorporate Potatoes and Seasonings: Add chopped potatoes along with bay leaves. Bring it all to a boil then reduce heat to simmer for about 20 minutes until potatoes are tender yet holding shape.
Taste and Adjust Seasoning : Before serving, taste your chowder! Adjust salt if necessary and remove bay leaves—nobody wants an unexpected surprise!
Garnish and Serve!: Ladle hot chowder into bowls and sprinkle fresh dill or parsley on top. Serve with crusty bread or crackers for dunking bliss!
Enjoy this delightful Manhattan clam chowder recipe with friends or family—it’s bound to become a beloved staple in your home!
You Must Know
- This Manhattan clam chowder recipe offers layers of flavor that will amaze your taste buds
- The blend of tender clams, creamy broth, and savory spices makes every spoonful a delightful experience
- Perfect for cozy dinners or impressing guests on special occasions
Perfecting the Cooking Process
Start by sautéing onions and bacon for a smoky base, then add clams and broth to simmer until everything melds beautifully.
Add Your Touch
Feel free to swap out clams for shrimp or chicken, and experiment with spices like Old Bay or smoked paprika for a unique twist.
Storing & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain creaminess.
Chef's Helpful Tips
- Always use fresh clams; they bring unmatched flavor to your chowder
- Avoid overcooking; it can make clams chewy
- A splash of white wine elevates the broth’s taste immensely
Cooking this Manhattan clam chowder recipe always reminds me of family gatherings where laughter filled the air and bowls were emptied quickly.
FAQ
Can I use canned clams in this Manhattan clam chowder recipe?
Yes, canned clams work well but fresh ones enhance the flavor significantly.
How long does Manhattan clam chowder keep in the fridge?
It lasts about three days when stored properly in an airtight container.
What is the secret ingredient for better flavor?
A splash of dry white wine adds depth and enhances the overall taste of the chowder.
Manhattan Clam Chowder
- Total Time: 45 minutes
- Yield: Serves 6
Description
Manhattan clam chowder is a comforting, tomato-based soup that combines tender clams with fresh vegetables and spices, creating a delightful dish perfect for chilly nights. This recipe captures the vibrant flavors of New York City in every spoonful, making it ideal for cozy family dinners or gatherings with friends. With a rich aroma and inviting red hue, this chowder not only warms your soul but also creates lasting memories around the dinner table.
Ingredients
- 1 pound fresh clams
- 4 slices thick-cut bacon, diced
- 1 medium yellow onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, peeled and cubed
- 1 cup diced tomatoes (canned)
- 2 medium Yukon Gold potatoes, chopped
- 4 cups low-sodium chicken broth
- 2 bay leaves
- Fresh dill or parsley for garnish
Instructions
- 1. Rinse clams under cold water until clean. Dice bacon, onion, celery, carrots, and potatoes.
- 2. In a large pot over medium heat, cook bacon until crispy. Add onion, celery, and carrots; sauté for about 5 minutes.
- 3. Add cleaned clams along with diced tomatoes and chicken broth; stir to combine.
- 4. Incorporate potatoes and bay leaves; bring to a boil then reduce heat to simmer for about 20 minutes until potatoes are tender.
- 5. Taste and adjust seasoning as needed before serving; remove bay leaves.
- 6. Garnish with fresh herbs and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
