Manhattan Clam Chowder

Manhattan Clam Chowder is a flavorful and satisfying soup that is perfect for warming up on cold winter evenings. This tomato-based chowder, hailing from New York, offers a delicious twist on the traditional clam chowder. Unlike its creamy counterpart, New England clam chowder, Manhattan clam chowder showcases the bright flavors of tomatoes and vegetables.

This recipe, shared by Joan Hopewell from Columbus, New Jersey, has been enjoyed by her family for over 30 years. With simple ingredients and easy preparation, you can recreate this classic chowder in your own kitchen. Serve it with a tossed salad and hot rolls for a complete and comforting meal.

Let’s dive into the ingredients and steps for making Manhattan Clam Chowder.

INGREDIENTS:

• 1 cup chopped onion
• ⅔ cup chopped celery
• 2 teaspoons minced green pepper
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 cups hot water
• 1 cup cubed peeled potatoes
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (6½ ounces each) minced clams, undrained
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon pepper
• Dash of cayenne pepper
• 2 teaspoons minced fresh parsley

PREPARATION:

1. In a 3-quart saucepan, cook the onion, celery, green pepper, and garlic in butter over low heat for 20 minutes, stirring frequently.
2. Add hot water and cubed potatoes to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the potatoes are tender.
3. Stir in the diced tomatoes, minced clams (including their liquid), salt, dried thyme, pepper, and a dash of cayenne pepper. Heat the chowder through.
4. Finally, add the minced fresh parsley and give it a good stir. Serve the Manhattan Clam Chowder immediately.

YIELD: 6-8 servings (about 2 quarts)

PREP TIME: 10 minutes COOK TIME: 40 minutes

SPECIAL INSTRUCTIONS:

• Adjust the seasoning according to your taste preferences. You can add more salt, pepper, or cayenne pepper for a bolder flavor.
• If desired, garnish the chowder with additional fresh parsley before serving.
• Serve the Manhattan Clam Chowder with a side of tossed salad and hot rolls for a complete and satisfying meal.

TIPS:

• Use good-quality canned clams for the best flavor. You can also use fresh clams if available.
• Feel free to add other vegetables such as carrots or bell peppers for additional flavor and texture.
• Leftovers can be stored in the refrigerator for a few days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

Manhattan Clam Chowder is a delightful tomato-based soup that offers a flavorful twist on traditional clam chowder. With its combination of vegetables, clams, and aromatic seasonings, this chowder is sure to become a favorite on cold winter evenings. Joan Hopewell’s recipe, enjoyed by her family for over 30 years, is a tried and true classic.

The simmered medley of onions, celery, green pepper, and garlic creates a flavorful base for this chowder. Tender potatoes, diced tomatoes, and minced clams are then added to the pot, along with a blend of herbs and spices. The result is a hearty and comforting soup with a vibrant tomato broth.

Serve Manhattan Clam Chowder with a side of tossed salad and hot rolls for a complete and satisfying meal. Its delightful flavors and rich history will transport you to the bustling streets of New York.