Manhattan Clam Chowder
Manhattan Clam Chowder is a vibrant and flavorful soup that reflects the eclectic culinary traditions of New York City. Unlike its creamy counterpart from New England, this tomato-based chowder features tender clam meat, diced potatoes, aromatic onions, and a medley of vibrant vegetables, including tomatoes, carrots, and celery, all simmered to perfection in a savory broth. The result is a bold and tangy bowl of chowder that's beloved for its zesty flavors and hearty texture. Whether enjoyed as a comforting meal on a chilly day or as a taste of the city's bustling streets, Manhattan Clam Chowder offers a unique twist on a classic dish. The combination of tender clams and robust vegetables creates a harmonious and satisfying medley of flavors and textures, making it a cherished favorite for those seeking a taste of the Big Apple's vibrant culinary scene. Savor the boldness and energy of this beloved classic, perfect for embracing the flavors of Manhattan in every spoonful.
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.
Notes
This Manhattan Clam Chowder is a tomato-based soup filled with the flavors of clams, vegetables, and aromatic herbs. It's a delicious and hearty soup that's perfect for seafood enthusiasts. Enjoy!