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 soup.

Celery: Adds a crunchy texture and subtle flavor.

Carrots: Contributes sweetness and color to the chowder.

Garlic: Enhances the overall flavor with its aromatic qualities.

Clam juice: The key ingredient that infuses the soup with a deep, briny taste.

Diced tomatoes: Adds acidity and richness to the chowder.

Potatoes: Provides heartiness and texture, making the soup more filling.

Canned clams: The star of the dish, offering a tender and flavorful seafood element.

Thyme: A dried herb that adds earthy notes to the soup.

Oregano: Complements the thyme with its slightly bitter and peppery flavor.

Salt: Enhances all the flavors in the chowder.

Black pepper: Adds a touch of heat and complexity.

Fresh parsley: Used as a garnish to add a fresh, vibrant finish to the dish.

When sautéing the onion, celery, and carrots in the olive oil, make sure to cook them until they are just starting to caramelize. This will enhance the natural sweetness of the vegetables and add a deeper flavor to your Manhattan Clam Chowder. Additionally, when adding the garlic, be careful not to let it burn as it can turn bitter; cook it just until it's fragrant.

• 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 that complements seafood dishes.

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

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is unavailable.

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

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

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

• clams - Substitute with mussels: Mussels have a similar texture and can be used in place of clams.

• dried thyme - Substitute with dried rosemary: Dried rosemary provides a similar earthy flavor.

• dried oregano - Substitute with dried basil: Dried basil offers a different but complementary herb flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a different but fresh and vibrant flavor.

• Allow the Manhattan clam chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled chowder into airtight containers. For optimal freshness, use containers that are specifically designed for storing soups and stews.
• Label the containers with the date to keep track of how long the chowder has been stored. This is particularly useful if you plan to freeze it.
• For refrigeration, place the containers in the fridge. The chowder will stay fresh for up to 3-4 days.
• If freezing, ensure the containers are freezer-safe. Leave about an inch of space at the top of each container to allow for expansion as the chowder freezes.
• Store the containers in the freezer for up to 2-3 months. This ensures the chowder maintains its flavor and texture.
• When ready to enjoy, thaw the chowder in the refrigerator overnight. This gradual thawing process helps maintain the quality of the ingredients.
• Reheat the chowder on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the clams to become tough.
• For a quick reheat, you can also use a microwave. Transfer the desired amount to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh parsley just before serving to revive the vibrant flavors and add a touch of freshness.

• 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 reaches a gentle simmer, continue to heat for an additional 5-10 minutes until thoroughly warmed.
  4. Taste and adjust seasoning if necessary before serving.

• Microwave Method:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Continue to heat in 1-minute increments until the chowder is hot throughout.
  5. Stir well and let it sit for a minute before serving.

• 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. Place the dish in the oven and heat for 20-30 minutes, stirring halfway through.
  4. Check to ensure the chowder is heated evenly and thoroughly before serving.

• Slow Cooker Method:

  1. Transfer the chowder to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once the chowder is hot, switch the slow cooker to the warm setting until ready to serve.

• Large pot: A large pot is essential for cooking the chowder, allowing enough space for all the ingredients to simmer together.

• Wooden spoon: A wooden spoon is perfect for stirring the vegetables and chowder without scratching the pot.

• Chef's knife: A chef's knife is crucial for chopping the onions, celery, carrots, and potatoes efficiently.

• Cutting board: A cutting board provides a safe and stable surface for chopping all the vegetables.

• Garlic press: A garlic press makes mincing the garlic quick and easy.

• Measuring cups: Measuring cups are necessary for accurately measuring the clam juice and other liquid ingredients.

• Measuring spoons: Measuring spoons ensure precise measurement of the thyme, oregano, salt, and pepper.

• Can opener: A can opener is needed to open the cans of diced tomatoes and clams.

• Peeler: A peeler is useful for peeling the potatoes before dicing them.

• Ladle: A ladle is ideal for serving the chowder into bowls.

• Serving bowls: Serving bowls are used to present the chowder attractively when serving.

Prep ingredients in advance: Chop onion, celery, carrots, and potatoes the night before to save time.

Use pre-minced garlic: Opt for jarred garlic to skip the mincing step.

Buy pre-diced tomatoes: Use canned diced tomatoes to avoid chopping.

Use a food processor: Quickly chop vegetables like onion, celery, and carrots using a food processor.

Simmer with a lid: Cover the pot while simmering to speed up the cooking of potatoes.

Double the recipe: Make a larger batch and freeze portions for quick future meals.