Manhattan clam chowder is hearty, wholesome soup with tomato broth. It is similar to New England clam chowder. But it uses tomato broth.
Table of Contents
What is it?
It is a tomato clam soup. Its made from clams, tomatoes and standard vegetables. The key ingredient is tomato broth.
The one thing that distinguishes Manhattan and New England clam chowders is the milk or cream clam juice as opposed to tomato.
Clam chowder is low fat and high in protein; milk and cream are sources of saturated fats.
The ingredients for clam chowder, Manhattan style
A complete list of ingredients is provided below and a brief description is provided for each.
- 1 tablespoon of white wine – For dipping
- 1 large onion, chopped
For a tasty meaty flavor.
- 2 celery stalk, chopped
- – For crunchiness
- 2 carrots, chopped
Use these – add a little sugar – as an extra sweetness.
- 2 garlic cloves, minced
Two more savoury ingredients are used, combining with the sweet and savoury parts.
- 2 medium potatoes, diced
Place a “hearty” soup together.Prepare a hearty soup.
- 1 can diced tomatoes
Some of the classic tomato soup base –
- 2 tablespoons tomato paste
Avoid this symbol: – For an increased tomato taste
- 2 cups clam juice
Add – to stop soup getting sticky.
- 2 cups of vegetable or seafood broth
- – Moisturizing soup base
- 2 cans chopped clams
- – For seafood flavor
- 1 teaspoon dried thyme
- – Aroma
- 1 bay leaf
Yet another amazing and powerful flavor!
- ½ teaspoon dried oregano
For more tomato broth flavour, add multiple times.
- ½ teaspoon black pepper
You can add a bit of spice.
- Salt
- To taste
- Fresh dill or parsley
- Optional
Instructions
- Heat the oil. Place the skillet (or a saucepan) on the stove. Add 2 tablespoons of oil. Wait for it to heat slightly.
- Add Onion, Celery and Carrots. Simply cook until the vegetables soften a bit. It will take about 5-7 minutes.
- Add the garlic. Cook it for a short time, until it begins to give off a wonderful aroma. But don’t overcook.
- Add the tomato paste and mix well. Pour the paste on the grill. Grill again for 1 minute.
- Add the chopped tomatoes. This will take a little more time (about 20 minutes), but can be done later on the soup and also by sticking the knife or chopstick into the potato.
- Add the potatoes and salt, to taste.
- Add the remaining ingredients
- Bring to a boil. Reduce heat to a rolling boil. Simmer for 20-25 minutes.
- When it begins to bubble, stir in the chopped clams. Cook for a couple of minutes.
- Remove the bay leaf. Adjust the salt. Season the soup. Garnish it with fresh dill or parsley and serve.
Also Read: Easy Thai Peanut Sauce Recipe
Tips to help you
- Be careful not to cook clams for too long. If they are added at the proper time they will retain the delicate flavor and tender texture.
- Coarsely chop each vegetable into slices and add to soup. All ingredients will be cooked together, approximately at the same time.
- Use clam juice. It is more flavourful than water. It contributes greatly to the taste of the soup.
- Simply sauté the tomato paste. Don’t skip: The cooking of tomato paste will give the chowder a much more flavorful and deep taste.
- Watch the salt. Use a little salt at the end and check the flavour of the soup before serving as clams and clam juice can be high in salt content.
- Allow to chill before serving. Try not to eat the chowder right after it has been cooked since all the flavors can mature long after the chowder has been put to rest.
Manhattan Vs. New England
The only thing that has always distinguished Manhattan soups from New England soups is the broth – New England clam chowder tends to be richer and fatty due to the addition of milk or cream, and it is thicker (but not as thick as New England). Clam chowder itself is lighter and more digestible, as is chowder from Manhattan, where the tomato-based chowders are more awkward and hard to swallow than the clam-based chowders of other regions.
These two classic clam-chowder are similar in that they both include clams, potatoes and various vegetables tossed into the pot.
Best side dishes
Clam chowder is a hearty dish. It’s great served alone. But it pairs really well with some other dishes. The recipe has a number of key ingredients.
- Bread – Basic, plain and hygroscopic.
- Oyster crackers – A more interesting, and classic alternative to bread.
- Give garlic bread a try to experience a different taste to butter.
- Green salad – Consider using romaine or mixed green leaves for a more satisfying side dish.
- Vegetables on the grill or steamed – Another healthy option.
Ingredient Substitutions
Cans Clams
If you want to use fresh ones, you can cook them up instead of canned ones. Do not cook too long. Or they will start to get rubbery.
Clam Substitute
For some, it is better to use seafood stock, than water, for their soup.
Potatoes Substitute
You can also use Yukon gold, red or russet potatoes. They are good in this recipe.
Tomato Substitute
Canned tomatoes can be substituted for fresh tomatoes if it is possible to get a good supply of ripe tomatoes.
The best ways to store it
Cool it down completely after cooking. Put in containers with snug-fitting lids. And refrigerate. To reheat, simply place it on medium heat.
Do again at meal time – but take care not to boil the soup or the clams will be destroyed.
As it cools the soup thickens and as it is reheated, it thins out, a few broths or clam juices should be added in this instance.
New England clam chowder is a well-known and popular dish throughout the world. But in recent years the Manhattan style tomato clam chowder has gained popularity as a milder version of the creamy clam chowder of New England.
Clam chowder made in Manhattan is a good combination of a tomato soup and a clam chowder.
It is a chowder that is crafted from clams, tomatoes, potatoes and other ingredients. It’s an easy recipe that makes for an easy weeknight meal.
There are no difficult techniques or unusual equipment needed, all can be performed right on the stove. Have some Manhattan clam chowder served on crusty bread or crackers and/or salad to dip into the hearty soup.
