Manhattan Clam Chowder is a tasty twist on the classic. It brings together fresh clams, tomatoes, and veggies in a comforting broth that’s both hearty and light!
It’s like a warm hug in a bowl! I love enjoying it with some crusty bread. You know, just in case I need something to soak up that delicious broth. 😋
Key Ingredients & Substitutions
Clams: Littleneck or cherrystone clams are great for this chowder. If fresh clams are hard to find, canned clams can work too, though they might not give that fresh taste. Use about 2 cups of canned clams for substitution.
Potatoes: Yukon Gold potatoes are a favorite for their creamy texture. If you want, Russet or red potatoes can also be used. Just make sure to cut them evenly for consistent cooking!
Tomatoes: Canned diced tomatoes add a hearty base. If you prefer fresh tomatoes, you can chop about 4 medium fresh tomatoes as a substitute, just be ready for a chunkier chowder.
Herbs: Fresh herbs are a nice touch! You can substitute dried herbs with about three times the amount of fresh. So, use 1 tablespoon of fresh thyme and oregano instead of 1 teaspoon dried.
How Do I Steam Clams Perfectly?
Steaming clams needs a watchful eye. The goal is to open them while keeping them tender. Here’s how to do it right:
- Rinse clams under cold water to remove sand and grit.
- Place clams in a pot with a cup of water. Cover and heat over medium.
- Steam for 5-8 minutes until they open. Discard any that remain closed.
- Strain the liquid through a fine sieve to catch any grit, setting it aside for flavor.
This process ensures the clams are fresh and perfectly cooked. Plus, that liquid adds great taste to your chowder!
How to Make Manhattan Clam Chowder
Ingredients You’ll Need:
For the Chowder:
- 3 dozen fresh clams (littleneck or cherrystone)
- 4 cups clam juice (reserved from cleaned clams or bottled)
- 4 cups water or seafood stock
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 4 medium potatoes (Yukon Gold or white), peeled and diced into 1-inch cubes
- 1 (14 oz) can diced tomatoes (with juice)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious chowder takes about 30 minutes to prepare and 20 minutes to cook, so you can have it on the table in under an hour! Perfect for a cozy weeknight meal or a weekend treat.
Step-by-Step Instructions:
1. Prepare the Clams:
First things first! Rinse the clams thoroughly in cold water to remove any sand or grit. Place them in a large pot with 1 cup of water, cover with a lid, and heat over medium. Steam the clams until they open up, which should take about 5-8 minutes. Discard any that don’t open. After steaming, remove the clams from the pot and strain the clam liquid through a fine mesh sieve to keep it free of debris. Let the clams cool, then chop half of them and set them aside. If you’d like, leave the rest in their shells for a nice garnish.
2. Start the Base:
In the same large pot, heat the olive oil over medium heat. Add in the chopped onion, celery, and carrots. Cook these veggies until they’re nice and soft, which should take around 6-8 minutes. Once they’re tender, stir in the minced garlic and cook for an extra minute until you can smell that garlicky goodness!
3. Add Potatoes and Herbs:
Next, toss in the diced potatoes along with the dried thyme, oregano, bay leaf, and those crushed red pepper flakes if you’re feeling a little adventurous! Give all of this a good stir for just 1-2 minutes to mix the flavors together.
4. Add Liquids:
Now it’s time to add the liquids! Pour in the reserved clam juice (making sure it’s the total of 4 cups with any bottled clam juice or water), the seafood stock (or regular water), and the canned diced tomatoes including their juice. Stir it up to combine everything, and then bring the mixture to a boil.
5. Simmer:
Once boiling, reduce the heat to low and let it simmer uncovered until the potatoes are tender, which should take about 15-20 minutes. This is where the flavors really start to meld together!
6. Add Clams:
Finally, add in your chopped clams and give it a gentle stir! Let them cook for an additional 2-3 minutes to heat through. Don’t forget to season with salt and freshly ground black pepper to your taste.
7. Serve:
Before serving, discard the bay leaf. Ladle the chowder into bowls and garnish with fresh parsley. For an extra touch, you can place some of the whole clams in their shells on top. Serve it up with crusty bread or oyster crackers for a complete meal.
Enjoy your vibrant, tomato-based Manhattan Clam Chowder—a flavorful and hearty soup perfect for any occasion!
Can I Use Different Types of Clams?
Absolutely! While littleneck and cherrystone clams work wonderfully, you can also use canned clams in a pinch. Just remember to include their juice in the chowder for best flavor!
What If I Can’t Find Clam Juice?
No worries! If you can’t find clam juice, you can substitute it with vegetable or fish stock. The chowder will still be delicious and packed with flavor.
How Long Does Leftover Chowder Last?
Leftover Manhattan Clam Chowder can be stored in an airtight container in the fridge for up to 3 days. Just give it a gentle reheat on the stove or in the microwave before serving again.
Can I Freeze This Chowder?
Yes, you can freeze chowder! Store it in an airtight container for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat gently on the stove. Note that the texture might change slightly after freezing, but it’s still delicious!
