Teresa's Recipes
Enhanced Manhattan Clam Chowder
Indulge in the rich and savory experience of Enhanced Manhattan Clam Chowder, where the briny freshness of tender clams harmonizes with a vibrant medley of vegetables in a luscious tomato-based broth. This chowder, hailing from the historic shores of New York City, offers a taste of coastal living with every hearty spoonful. The crispy bacon adds a delightful smoky note, while a hint of red pepper flakes provides a gentle warmth, making this dish an ultimate comfort food for any gathering. Dive into this bowl of deliciousness and savor the essence of the sea!
Ingredients
- 2 pounds, scrubbed Fresh clams
- 4 slices, diced Bacon
- 1 medium, diced Onion
- 2 stalks, diced Celery
- 1 large, diced Carrot
- 3 cloves, minced Garlic
- 2 medium, diced Potatoes
- 1 can (28 ounces) Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 Bay leaf
- 1 teaspoon, dried Thyme
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1/4 cup, chopped Fresh parsley
- 4 cups Water
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 320
- Fat: 14g
- Carbs: 30g
- Protein: 22g
- Sodium: 800mg
- Sugar: 6g
Instructions
- Begin by scrubbing the clams under cold water to remove any dirt or sand. Discard any clams that are open and do not close when tapped.
- In a large pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- In the same pot with the bacon fat, add the diced onion, celery, carrot, and minced garlic. Sauté the vegetables until softened, about 5 minutes.
- Stir in the diced potatoes, tomato paste, crushed tomatoes, bay leaf, thyme, red pepper flakes, salt, and black pepper. Mix well to combine all the flavors.
- Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
- While the soup is simmering, steam the clams in a separate pot with a little water until they open, approximately 5-7 minutes. Discard any clams that do not open.
- Remove the clams from their shells and chop them into bite-sized pieces.
- Stir the chopped clams and reserved crispy bacon into the soup. Allow to simmer for an additional 5 minutes to heat through.
- Remove the bay leaf from the soup and stir in the chopped fresh parsley for a burst of freshness.
- Serve hot, garnished with additional parsley if desired, and enjoy the heartiness of this classic dish!
Tips
- For a richer flavor, consider adding a splash of white wine to the chowder after sautéing the vegetables.
- You can substitute the fresh clams with canned clams if fresh ones are not available, but make sure to adjust the cooking time accordingly.
- Feel free to add other seafood like shrimp or scallops for an enhanced oceanic flavor.