Manhattan Clam Chowder is a robust and savory soup that offers a delightful alternative to its cream-based New England cousin. This chowder is characterized by its tomato-based broth, which is rich with the flavors of clams, vegetables, and herbs. The combination of tender clams, hearty potatoes, and the bright acidity of tomatoes makes it a perfect dish for any season. It’s a wholesome and satisfying meal that brings the taste of the sea to your table, ideal for a cozy family dinner or a gathering with friends.
Ingredients:
- 2 dozen littleneck clams, scrubbed
- 4 cups clam juice (or fish stock)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 large potato, peeled and diced
- 1 can (28 ounces) diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Clams:
- In a large pot, bring 2 cups of water to a boil.
- Add the clams, cover, and cook until they open, about 5-7 minutes.
- Remove the clams with a slotted spoon, discarding any that do not open.
- Strain the clam broth through a fine-mesh sieve lined with cheesecloth to remove any sand and set aside.
- Remove the clams from their shells and chop them coarsely. Set aside.
- Cook the Vegetables:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the onion and garlic, cooking until softened, about 3-4 minutes.
- Add the celery, carrots, and red bell pepper, and cook for another 5 minutes until the vegetables begin to soften.
- Simmer the Chowder:
- Add the diced potato, canned tomatoes (with their juice), bay leaf, thyme, oregano, and crushed red pepper flakes (if using) to the pot.
- Pour in the clam juice and reserved clam broth.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Add the Clams:
- Stir in the chopped clams and season the chowder with salt and black pepper to taste.
- Simmer for an additional 5 minutes to heat the clams through.
- Serve:
- Remove the bay leaf from the chowder.
- Ladle the chowder into bowls and garnish with fresh parsley.
Enjoy your hearty and flavorful Manhattan Clam Chowder, a delicious tribute to the sea and the vibrant flavors of coastal cuisine!
