Manhattan Clam Chowder Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and healthy fats.

Onion: Provides a sweet and savory base for the chowder.

Celery: Adds a crunchy texture and a subtle, earthy flavor.

Carrots: Contributes sweetness and color to the soup.

Garlic: Enhances the overall flavor with its pungent aroma.

Potatoes: Adds heartiness and helps to thicken the chowder.

Diced tomatoes: Forms the tomato-based broth, giving the chowder its distinctive flavor.

Clam juice: Intensifies the seafood flavor, making the chowder more robust.

Water: Used to adjust the consistency of the soup.

Clams: The star ingredient, providing a briny and chewy texture.

Thyme: Adds a subtle, earthy flavor that complements the seafood.

Oregano: Brings a slightly bitter, aromatic note to the chowder.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of spice and warmth.

Parsley: Freshens up the dish with its bright, herbal flavor.

When chopping onions, celery, and carrots for this Manhattan Clam Chowder, aim for uniform sizes to ensure even cooking. This will help all the vegetables soften at the same rate, creating a harmonious texture in the final dish. Additionally, when adding garlic, be careful not to let it brown too much as it can turn bitter. For the potatoes, choose a waxy variety like Yukon Gold or red potatoes; they hold their shape better during simmering. Finally, when incorporating the clams, add them towards the end of the cooking process to prevent them from becoming rubbery.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• celery - Substitute with fennel: Fennel adds a slight anise flavor which complements seafood dishes.

• carrots - Substitute with parsnips: Parsnips have a similar texture but a slightly sweeter taste.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic.

• potatoes - Substitute with sweet potatoes: Sweet potatoes add a different flavor profile and a touch of sweetness.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and flavor.

• clam juice - Substitute with fish stock: Fish stock provides a similar seafood flavor.

• water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor.

• clams - Substitute with mussels: Mussels have a similar texture and can be used in the same way.

• dried thyme - Substitute with fresh thyme: Use 1 teaspoon of fresh thyme for each ½ teaspoon of dried thyme.

• dried oregano - Substitute with fresh oregano: Use 1 teaspoon of fresh oregano for each ½ teaspoon of dried oregano.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and is less visually noticeable.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh and slightly citrusy flavor.

• Allow the Manhattan clam chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the cooled chowder into airtight containers. For best results, use containers that are specifically designed for freezing to prevent freezer burn.

• If you prefer, you can also use heavy-duty freezer bags. Lay them flat in the freezer to save space and ensure even freezing.

• Label each container or bag with the date and contents. This will help you keep track of how long the chowder has been stored.

• Store the chowder in the refrigerator if you plan to consume it within 3-4 days. This ensures the flavors remain fresh and vibrant.

• For longer storage, place the containers or bags in the freezer. The chowder can be frozen for up to 3 months without losing its quality.

• When ready to enjoy, thaw the chowder in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the soup.

• Reheat the chowder gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the clams to become tough and rubbery.

• If the chowder appears too thick after reheating, add a splash of clam juice or water to reach your desired consistency.

• Garnish with fresh parsley before serving to revive the bright, herbaceous notes that make this Manhattan clam chowder so delightful.

• Stovetop Method:

  1. Pour the leftover Manhattan clam chowder into a saucepan.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking.
  3. Once the chowder begins to simmer and is heated through, it's ready to serve.

• Microwave Method:

  1. Transfer the chowder into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chowder into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, or until the chowder is heated through.
  4. Stir halfway through the heating process to ensure even warmth.

• Slow Cooker Method:

  1. Transfer the chowder into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally, until the chowder is thoroughly warmed.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the chowder in the top pot.
  3. Stir occasionally, heating until the chowder is warmed through.

• Tips for All Methods:

  • Add a splash of clam juice or water if the chowder appears too thick during reheating.
  • Taste and adjust seasoning if necessary, as flavors can mellow out after refrigeration.

• Large pot: Essential for cooking the chowder, allowing enough space for all ingredients to simmer and blend together.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Necessary for chopping onions, celery, carrots, potatoes, and parsley.

• Cutting board: Provides a safe and clean surface for chopping vegetables and herbs.

• Measuring cups: Used to measure out the clam juice, water, and other liquid ingredients accurately.

• Measuring spoons: Essential for measuring out the thyme, oregano, salt, and pepper.

• Can opener: Needed to open the cans of diced tomatoes and clams.

• Garlic press: Useful for mincing garlic quickly and efficiently.

• Ladle: Perfect for serving the chowder into bowls.

Prep ingredients ahead: Chop onions, celery, and carrots the night before to save time.

Use pre-diced tomatoes: Opt for canned diced tomatoes to skip the chopping.

Buy pre-minced garlic: Save time by using jarred minced garlic.

Instant potatoes: Consider using pre-diced or frozen potatoes to reduce prep time.

Clam juice in bulk: Purchase clam juice in larger quantities to avoid multiple trips to the store.

Pre-measure spices: Measure out thyme, oregano, salt, and pepper before starting to cook.