Manhattan Clam Chowder

Manhattan Clam Chowder Recipe - USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Manhattan Clam Chowder is a delicious and hearty soup that originated in the United States. This tomato-based soup is filled with tender clams, vegetables, and flavorful seasonings. It is a perfect dish for a cozy night in or a gathering with friends and family.

History

Manhattan Clam Chowder has been a popular dish in the northeastern United States for many years. It is believed to have originated in the early 1900s in the Manhattan area of New York City. The soup was created as a variation of traditional clam chowder, which is typically made with a creamy base. Manhattan Clam Chowder is known for its rich tomato broth and fresh seafood flavor.

Ingredients

2 x 6.5 oz (184 g) cans of minced clams
low fat cooking spray
2 medium stalks celery, chopped
1 medium carrot, peeled and chopped
1 small onion, chopped
1 x 8 oz (227 g) can of clamato juice
2 cups of red potatoes, chopped
1 tsp dried thyme, crushed
0.25 tsp cayenne pepper
fresh ground pepper, to taste
1 x 14.5 oz (411 g) can diced tomatoes, undrained

How to prepare

Drain the clams but keep the juice from the cans. Measure the juice and add water if needed to make 1.5 cups. Set aside.
Spray a large saucepan with low-fat cooking spray. Heat over medium-high heat and sauté celery, carrot, and onion until they are crisp-tender (about 3 – 4 minutes).
Stir in the reserved clam juice, canned clamato juice, potatoes, thyme, cayenne, and black pepper. Increase the heat and bring to a boil. Then, reduce the heat to medium-low, cover, and simmer for 10 minutes.
Add the tomatoes and minced clams. Increase the heat again and bring to a boil. Then, reduce the heat and simmer for 2 – 3 minutes before serving.

Variations

Add diced bacon for a smoky flavor.
Use fresh clams instead of canned for a more authentic taste.
Add corn or bell peppers for extra vegetables.

Cooking Tips & Tricks

Be sure to drain the clams but save the juice for added flavor in the soup.

- Sautéing the vegetables before adding the liquids helps to enhance their flavors.

- Simmering the soup allows the flavors to meld together and develop a rich taste.

- Adjust the seasonings to your preference, adding more or less cayenne pepper for spice.

Serving Suggestions

Serve Manhattan Clam Chowder with crusty bread or oyster crackers for a complete meal. Garnish with fresh parsley for a pop of color.

Cooking Techniques

Simmering, sautéing

Ingredient Substitutions

Use vegetable broth instead of clam juice for a vegetarian version.

- Substitute sweet potatoes for red potatoes for a different flavor profile.

Make Ahead Tips

Manhattan Clam Chowder can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Manhattan Clam Chowder in individual bowls garnished with a sprig of fresh thyme. Pair with a side salad for a complete meal.

Pairing Recommendations

Pair Manhattan Clam Chowder with a crisp white wine, such as Sauvignon Blanc, or a light lager beer. Serve with a side of garlic bread for a satisfying meal.

Storage and Reheating Instructions

Store leftover Manhattan Clam Chowder in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 150 per serving

Carbohydrates

Carbohydrates: 28g per serving

Fats

Total Fat: 1g per serving

Saturated Fat: 0g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains shellfish (clams)

Summary

Manhattan Clam Chowder is a low-fat and low-calorie soup that is rich in vitamins and minerals. It is a good source of protein and provides a healthy dose of vitamin A and vitamin C.

Summary

Manhattan Clam Chowder is a flavorful and satisfying soup that is perfect for a cozy night in. With its rich tomato broth, tender clams, and hearty vegetables, this dish is sure to become a favorite in your recipe collection. Enjoy this classic American soup with friends and family for a delicious and comforting meal.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Manhattan Clam Chowder. It was a cool autumn day, and I had just returned from a trip to the bustling city of New York. While there, I had the pleasure of dining at a charming little seafood restaurant that served the most delicious clam chowder I had ever tasted.

The flavors of the soup were unlike anything I had experienced before - a perfect balance of savory and sweet, with a hint of spice that warmed me from the inside out. I knew right then and there that I had to learn how to make it myself.

I struck up a conversation with the chef, a kind man named Giovanni who had been making clam chowder for decades. He graciously shared his recipe with me, explaining each step in detail and imparting his wisdom on how to bring out the best flavors in the dish.

As I listened to Giovanni speak, I could see the passion and love he had for his craft. It was then that I realized cooking was not just about following a recipe, but about putting your heart and soul into each dish you create.

Upon returning home, I set to work recreating Giovanni's Manhattan Clam Chowder in my own kitchen. I gathered all the ingredients - fresh clams, tomatoes, onions, celery, carrots, and spices - and carefully followed his instructions, savoring each moment as I cooked.

The aroma that filled my kitchen as the chowder simmered on the stove was intoxicating. I could hardly wait to taste the final result.

When the soup was finally ready, I ladled myself a steaming bowlful and took my first spoonful. The flavors exploded on my taste buds, bringing me back to that cozy little restaurant in New York. It was perfect - just as I remembered.

Over the years, I have continued to make Manhattan Clam Chowder for my family and friends, each time evoking memories of that fateful day in New York. I have tweaked the recipe here and there, adding my own personal touch, but the essence of Giovanni's creation remains at the core.

As I pass on this recipe to future generations, I hope they will come to appreciate the joy and satisfaction that comes from creating a dish with love and care. Cooking is not just about nourishing the body, but also the soul.

And so, each time I make Manhattan Clam Chowder, I am reminded of the kindness of Giovanni and the magic of that autumn day in New York. It is a recipe that holds a special place in my heart, and I am grateful for the opportunity to share it with others.