Experience Coastal Flavors with Manhattan Clam Chowder
Hey, fellow foodies! Today, we’re taking a culinary journey to the bustling streets of Manhattan with a recipe that’s as vibrant and bold as the city itself – Manhattan Clam Chowder.
While New England Clam Chowder may steal the spotlight, Manhattan Clam Chowder holds its own with its tangy tomato base and robust flavors. Packed with tender clams, hearty vegetables, and zesty herbs and spices, each spoonful is a burst of coastal flavor that will transport you straight to the bustling streets of the Big Apple.
Picture this: a bustling cityscape, the hustle and bustle of urban life, and a steaming bowl of chowder, brimming with the vibrant colors and bold flavors of the city. It’s a culinary adventure unlike any other – bold, vibrant, and utterly delicious.
But what makes Manhattan Clam Chowder truly special is its ability to capture the essence of coastal cuisine while adding its own unique twist. Whether you’re serving it as a hearty lunch on a chilly day or as a show-stopping starter at your next dinner party, it’s sure to be a hit with everyone at the table.
So, whether you’re a seasoned chef or a novice in the kitchen, Manhattan Clam Chowder is the perfect recipe to add to your repertoire. Stay tuned for the recipe, coming up next on our blog. Until then, happy cooking and enjoy the bold flavors of the city!
Manhattan Clam Chowder
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups diced potatoes about 2 medium-sized potatoes
- 1 cup diced carrots about 2-3 carrots
- 1 cup diced celery about 2-3 stalks
- 1 bell pepper red or green, diced
- 1 can 28 ounces diced tomatoes
- 4 cups vegetable or clam juice
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 2 cans 6.5 ounces each minced clams, undrained
- 1/2 cup fresh parsley chopped
- Lemon wedges for serving
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, diced potatoes, diced carrots, diced celery, and diced bell pepper. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
- Add the can of diced tomatoes (including the juice) to the pot and stir to combine.
- Pour in the vegetable or clam juice, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- Stir in the canned minced clams (including the juice) and fresh parsley. Simmer for an additional 5-7 minutes until heated through.
- Taste the Manhattan Clam Chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the chowder into bowls and serve with lemon wedges on the side.
- Serve the Manhattan Clam Chowder hot, accompanied by crusty bread or oyster crackers for dipping.
