Manhattan Clam Chowder is a tasty soup that brings together fresh clams, juicy tomatoes, and colorful veggies. It’s a warm hug in a bowl, perfect for chilly days!
I love how it’s a little different from the creamy chowders! The mix of flavors is so comforting that I often make it when friends visit—we always end up having a great time! 🍲
Key Ingredients & Substitutions
Clams: Fresh clams give a nice texture, but you can also use canned clams for convenience. Just don’t forget to add some of the juice for flavor!
Clam Juice/Seafood Stock: If you can’t find clam juice, a good fish stock or vegetable broth works well. Homemade stock makes it even better!
Vegetables: Onions, celery, and carrots create a solid base. If you’re out of celery, try using leeks for a slightly different flavor. I usually add extra garlic for a richer taste.
Tomatoes: Diced tomatoes add acidity and sweetness. You could substitute with tomato sauce for a smoother texture. Canned tomatoes are great if fresh ones are unavailable.
Herbs and Spices: Thyme and oregano are essential. I love adding some bay leaves for depth. If you enjoy heat, try adding more crushed red pepper flakes!
How Do I Perfectly Cook the Vegetables for Chowder?
Cooking the vegetables just right is crucial as they bring flavor and texture to the chowder. Here’s how to do it:
- Start by heating olive oil in the pot over medium heat.
- Add chopped onions, garlic, celery, and carrots. Sauté them for about 5–7 minutes until they soften but don’t rush. This step is about building a flavor base.
- Keep stirring, so nothing sticks or burns.
Getting these vegetables just right will make your chowder hearty and full of flavor! Enjoy your cooking!
Manhattan Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 cups fresh clams, chopped (or canned clams with juice)
- 4 cups clam juice or seafood stock
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 medium potatoes, peeled and diced
- 2 cups diced tomatoes (canned or fresh)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Oyster crackers or crusty bread
How Much Time Will You Need?
This delicious chowder takes about 15 minutes to prep, followed by about 30 minutes of cooking time. So, in total, you can be enjoying your warming bowl in around 45 minutes!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced celery, and carrots. Sauté these ingredients for about 5–7 minutes until the vegetables become soft and fragrant. This step builds a lovely base for your chowder!
2. Add the Main Ingredients:
Now, it’s time to add the diced potatoes, diced tomatoes, clam juice (or seafood stock), dried thyme, dried oregano, bay leaf, and the optional crushed red pepper flakes. Stir everything well so all the flavors mix together, and then bring the mixture to a boil.
3. Simmer the Chowder:
Reduce the heat to a simmer and cover the pot. Let it cook for about 15 minutes or until the potatoes are nice and tender. Keep an eye on it to make sure it doesn’t boil over!
4. Stir in the Clams and Parsley:
Once the potatoes are tender, stir in the chopped clams and the fresh parsley. Let the chowder simmer uncovered for another 5 minutes. This allows the flavors to meld beautifully!
5. Season and Serve:
Finally, season your chowder with salt and pepper to taste. Don’t forget to remove the bay leaf before serving! Ladle the steaming chowder into bowls, garnish with a sprinkle of extra parsley, and serve with oyster crackers or crusty bread on the side.
Enjoy your comforting and flavorful Manhattan Clam Chowder! It’s perfect for sharing with friends or enjoying on a cozy night in!
Can I Use Prepared Clam Chowder Instead of Fresh Clams?
Yes, you can certainly substitute fresh clams with prepared clam chowder! Just make sure to adjust the liquid ingredients accordingly, as you may want to reduce the amount of clam juice or stock to prevent the chowder from being too watery.
Can I Make This Chowder Vegetarian?
Absolutely! You can make a vegetarian version by using vegetable broth instead of clam juice or seafood stock, and omitting the clams. You might want to add more vegetables or some beans for protein and a hearty texture.
How Should I Store Leftover Chowder?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of liquid if it thickens up too much.
Can I Freeze Manhattan Clam Chowder?
Yes, you can freeze chowder! Allow it to cool completely before transferring to freezer-safe containers. It can be kept in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating on the stove.