The Ultimate Manhattan Clam Chowder
Dive into a bowl of comfort with *The Ultimate Manhattan Clam Chowder*, a seafood lover’s dream packed with bold, zesty flavors! This hearty chowder combines tender fresh clams, a medley of vibrant vegetables, and creamy Yukon Gold potatoes, all simmered in a savory tomato-based broth infused with aromatic herbs and a splash of dry white wine. The addition of freshly steamed clams elevates this classic dish, while optional red pepper flakes add a hint of heat for those who crave a spicy kick. Perfectly balanced and irresistibly satisfying, this Manhattan clam chowder is ideal for family dinners, cozy gatherings, or any occasion that calls for a warm and hearty bowl. Serve with crusty bread for dipping, and don’t forget the fresh parsley garnish for a burst of brightness!
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Recipe Information
Ingredients
- 2 pounds clams (fresh, cleaned and scrubbed)
- 3 cups clam juice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 2 celery stalks (diced)
- 2 medium carrots (diced)
- 1 small red bell pepper (diced)
- 3 cloves garlic (minced)
- 2 medium Yukon Gold potatoes (peeled and diced)
- 28 ounces diced tomatoes (canned, with juice)
- 1 cup dry white wine
- 1 bay leaf
- 1 teaspoon fresh thyme (leaves only)
- 2 tablespoons parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
Place the cleaned clams in a large pot with 2 cups of water. Cover and bring to a boil over high heat, steaming them for about 5-7 minutes or until they open. Discard any clams that do not open. Remove the clams from their shells, chop the meat, and set aside. Reserve the steaming liquid, strain it through a fine sieve, and combine it with the clam juice.
Heat the olive oil and butter in a large, heavy-bottomed pot over medium heat. Add the diced onion, celery, carrots, and red bell pepper. Sauté for 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Stir in the diced potatoes, canned tomatoes (with juice), dry white wine, bay leaf, thyme, and the reserved clam juice mixture. Bring the pot to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
Add the chopped clam meat to the pot. Season with salt, black pepper, and crushed red pepper flakes, if desired. Simmer for an additional 5 minutes to meld the flavors.
Remove the bay leaf and adjust seasoning if needed. Ladle the chowder into bowls and garnish with chopped parsley before serving.
Serve hot with crusty bread or oyster crackers for a complete meal.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1295 mg | 56% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 1096 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
