Manhattan Clam Chowder Recipe

Bacon: Adds a smoky, savory flavor and a bit of fat to the chowder.

Onion: Provides a sweet and aromatic base for the soup.

Celery: Adds a subtle crunch and enhances the overall flavor.

Carrot: Brings a touch of sweetness and color to the chowder.

Garlic: Infuses the soup with a rich, aromatic depth.

Potatoes: Adds heartiness and texture to the chowder.

Diced tomatoes: Forms the base of the broth, giving it a tangy and slightly sweet flavor.

Clam juice: Enhances the seafood flavor of the chowder.

Water: Helps to create the broth and balance the flavors.

Undrained clams: Provides both the clams and their juice, essential for the chowder's flavor.

Dried thyme: Adds a subtle earthy and slightly minty flavor.

Salt: Enhances all the flavors in the chowder.

Black pepper: Adds a bit of heat and depth to the soup.

Parsley: Used for garnish, adding a fresh and bright note to the final dish.

When cooking the bacon, make sure to render out as much fat as possible without burning it. This will provide a rich base for sautéing the onion, celery, and carrot. Additionally, when adding the garlic, be cautious not to let it brown too much, as it can turn bitter. For the potatoes, dice them uniformly to ensure even cooking. When simmering the clam juice and water mixture, keep the heat low to avoid overcooking the clams, which can become tough. Finally, always taste and adjust the seasoning before serving to ensure the perfect balance of flavors.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that provides a similar smoky flavor.

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness.

• celery - Substitute with fennel: Fennel offers a slight anise flavor that can add depth to the chowder.

• carrot - Substitute with parsnips: Parsnips have a sweet, earthy flavor that complements the other vegetables.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

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

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato base but with a smoother consistency.

• clam juice - Substitute with fish stock: Fish stock can replicate the seafood flavor if clam juice is unavailable.

• water - Substitute with vegetable broth: Vegetable broth adds more flavor compared to plain water.

• clams - Substitute with mussels: Mussels offer a similar texture and briny flavor.

• dried thyme - Substitute with dried oregano: Dried oregano provides a different but complementary herbal note.

• salt - Substitute with soy sauce: Soy sauce can add umami and saltiness, but use sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a milder heat and can be used if black pepper is unavailable.

• parsley - Substitute with cilantro: Cilantro offers a fresh, citrusy flavor that can brighten the dish.

• 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 chowder into airtight containers. For best results, use containers that are specifically designed for storing soups and liquids. Leave about an inch of space at the top to allow for expansion if you plan to freeze it.

• Label the containers with the date of preparation. 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. The flavors will meld together beautifully, making it even more delicious.

• For longer storage, place the containers in the freezer. Manhattan clam chowder can be frozen for up to 3 months without significant loss of quality.

• When ready to reheat, thaw the frozen chowder in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the vegetables and clams.

• Reheat the chowder on the stove over medium heat, stirring occasionally. Avoid boiling, as this can cause the potatoes to become mushy and the clams to toughen.

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

• Garnish with freshly chopped parsley and crispy bacon just before serving to revive the fresh, vibrant flavors.

• 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 is heated through and potatoes are tender, serve hot.

• 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. Check the temperature and heat in additional 30-second increments if necessary.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the leftover chowder into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 20-25 minutes, or until the chowder is heated through.

• Slow Cooker Method:

  1. Transfer the leftover chowder to your 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 leftover chowder in the top pot.
  3. Stir occasionally, heating until the chowder is hot and ready to serve.

• Large pot: A large pot is essential for cooking the chowder, as it provides enough space to combine all the ingredients and allows for even heating.

• Wooden spoon: A wooden spoon is ideal for stirring the ingredients without scratching the pot.

• Knife: A sharp knife is necessary for chopping the bacon, onion, celery, carrot, potatoes, and parsley.

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

• Measuring cups: Measuring cups are used to accurately measure the quantities of vegetables, clam juice, and water.

• Measuring spoons: Measuring spoons are used to measure the thyme, salt, and pepper precisely.

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

• Garlic press: A garlic press is useful for mincing the garlic cloves quickly and efficiently.

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

• Tongs: Tongs are helpful for removing the crispy bacon from the pot without burning yourself.

• Bowl: A bowl is used to set aside the cooked bacon until it’s time to garnish the chowder.

Pre-chop vegetables: Chop onion, celery, carrot, and potatoes in advance and store them in airtight containers.

Use pre-cooked bacon: Save time by using pre-cooked bacon that you can quickly crisp up in the pot.

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

Pre-minced garlic: Use store-bought pre-minced garlic to avoid the hassle of peeling and chopping.

Pre-measured spices: Measure out thyme, salt, and pepper before starting to streamline the cooking process.