Manhattan Clam Chowder Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor to the base of the soup.

Onion: Adds a sweet and savory depth to the chowder.

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

Carrots: Adds a touch of sweetness and vibrant color to the soup.

Garlic: Enhances the overall flavor with its aromatic and pungent taste.

Potatoes: Gives the chowder a hearty and filling texture.

Clam juice: Infuses the soup with a rich, briny flavor that complements the clams.

Diced tomatoes: Forms the base of the broth, adding acidity and sweetness.

Water: Helps to create the soup base and balance the flavors.

Thyme: Adds a subtle, earthy flavor that enhances the overall taste.

Oregano: Brings a slightly peppery and aromatic note to the chowder.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth to the dish.

Minced clams: The star ingredient, providing a tender and flavorful seafood element.

Parsley: Adds a fresh, herbaceous note and a pop of color to the finished dish.

When sautéing the onion, celery, and carrots in olive oil, ensure you cook them until they are just tender and not browned. This will help maintain the bright flavors and colors of the vegetables, which is essential for a vibrant Manhattan clam chowder.

• Olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar smoke point, making it a good alternative for sautéing.

• Chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the chowder well.

• Chopped celery - Substitute with fennel: Fennel adds a subtle anise flavor that can enhance the overall taste of the chowder.

• Chopped carrots - Substitute with parsnips: Parsnips have a similar texture but offer a slightly sweeter and earthier flavor.

• Garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less intense than fresh garlic.

• Diced potatoes - Substitute with sweet potatoes: Sweet potatoes add a different texture and a hint of sweetness to the chowder.

• Clam juice - Substitute with fish stock: Fish stock can provide a similar depth of seafood flavor to the chowder.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can offer a similar consistency and flavor, though they may be slightly thicker.

• Water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water, enhancing the overall taste of the chowder.

• Dried thyme - Substitute with fresh thyme: Fresh thyme offers a more vibrant and aromatic flavor compared to dried thyme.

• Dried oregano - Substitute with fresh oregano: Fresh oregano provides a more robust and aromatic flavor.

• Salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.

• Black pepper - Substitute with white pepper: White pepper has a milder flavor and can blend more seamlessly into the chowder.

• Minced clams - Substitute with chopped shrimp: Chopped shrimp can provide a similar texture and seafood flavor.

• Fresh parsley - Substitute with fresh cilantro: Fresh cilantro adds a different but complementary herbal note to the chowder.

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

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

• If you plan to consume the chowder within a few days, store it in the refrigerator. It will keep well for up to 3-4 days. Make sure to label the container with the date.

• For longer storage, place the containers in the freezer. The chowder can be frozen for up to 3 months. Again, label the containers with the date to keep track of freshness.

• When you're ready to enjoy your clam chowder, thaw it in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the soup.

• Reheat the chowder gently on the stovetop over medium heat. Stir occasionally to ensure even heating and to prevent the potatoes and vegetables from sticking to the bottom of the pot.

• If the chowder appears too thick after reheating, you can add a splash of clam juice or water to reach your desired consistency. Adjust the seasoning with a pinch of salt and pepper if needed.

• Enjoy your reheated Manhattan clam chowder with a sprinkle of fresh parsley for a burst of color and flavor.

• Stovetop Method:

  1. Pour the leftover Manhattan clam chowder into a medium-sized pot.
  2. Heat over medium-low heat, stirring occasionally to prevent sticking or burning.
  3. Once the chowder is heated through and reaches a simmer, remove from heat and serve immediately.

• Microwave Method:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 1-2 minutes, then stir the chowder.
  4. Continue heating in 30-second intervals, stirring in between, until the chowder is hot throughout.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chowder to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the chowder is hot and bubbly.
  4. Stir halfway through the heating process to ensure even heating.

• Slow Cooker Method:

  1. Pour the leftover 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 heated.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the chowder in the top pot of the double boiler.
  3. Stir occasionally and heat until the chowder is hot throughout.

• Sous Vide Method:

  1. Place the chowder in a vacuum-sealed bag or a heavy-duty zip-top bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes, or until the chowder is hot.

• Tips for All Methods:

  • Always stir the chowder occasionally to ensure even heating.
  • Add a splash of clam juice or water if the chowder seems too thick after reheating.
  • Taste and adjust seasoning if necessary before serving.

• Large pot: Used to cook the chowder and combine all the ingredients.

• Wooden spoon: Ideal for stirring the vegetables and chowder without scratching the pot.

• Chef's knife: Essential for chopping the onion, celery, carrots, and potatoes.

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

• Measuring cups: Used to measure the olive oil, clam juice, and water accurately.

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

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

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Ladle: Useful for serving the chowder into bowls.

• Mixing bowl: Can be used to hold the chopped vegetables before adding them to the pot.

Prep ingredients ahead: Chop the onion, celery, carrots, and potatoes in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Opt for canned tomatoes: Use canned diced tomatoes to skip the step of chopping fresh tomatoes.

Measure spices beforehand: Measure out the thyme, oregano, salt, and pepper before you start cooking.

Quick boil method: Use an electric kettle to boil water quickly before adding it to the pot.