Ultimate Manhattan Clam Chowder: Hearty Seafood Delight

Sure, let’s dive into making a delicious pot of Manhattan Clam Chowder! This recipe, brought to you by lovewithrecipes.com, promises to tantalize your taste buds with its savory flavors and hearty ingredients, perfect for a cozy weeknight meal or a gathering with friends. 🍲

Manhattan Clam Chowder Recipe

Overview:

• Preparation Time: 45 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: Approximately 13 cups
• Calories per Serving: 207.5

Ingredients:

• 4 thick slab bacon slices
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 large onion, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 2 carrots, diced
• 2 bay leaves
• 2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 pounds Yukon gold potatoes, diced
• 5 cups clam broth
• 2 cans (approx. 24 ounces) clams, drained and diced
• 2 cans (approx. 28 ounces each) tomatoes with juice, diced
• 1/4 cup flat leaf parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Cook Bacon: Heat a 4- to 6-quart heavy-bottomed pot over low heat. Add the bacon and cook until it’s crisp and golden brown, rendering a few tablespoons of fat in the process.

   Related Articles

   • 
     Decadent Chocolate Almond Fudge Delight 🍫🥜
   • 
     Creamy Harvest Risotto: Ham, Zucchini & Pumpkin Delight
   • 
     Spicy Curry Mashed Potatoes with Creamy Yogurt and Ginger
   • 
     Homemade Chinese BBQ Pork (Char Siew)

2. Prepare Aromatics: Remove excess fat, leaving about 1 tablespoon in the pot. Add olive oil and minced garlic. Sauté for about 30 seconds until fragrant.

3. Sauté Vegetables: Add diced onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Sauté, stirring occasionally, until the vegetables are softened but not browned, for about 10-12 minutes.

4. Add Potatoes and Broth: Incorporate diced potatoes and clam broth into the pot. The broth should just cover the potatoes. If needed, add enough water to ensure they’re submerged. Bring to a boil, cover, and cook vigorously until potatoes are soft on the outside but still firm in the center, approximately 10 minutes.

5. Thicken Broth: If the broth hasn’t thickened lightly, use a spoon to smash a few potatoes against the side of the pot. Cook for an additional 1-2 minutes to release starch.

6. Incorporate Tomatoes: Add diced tomatoes with their juice to the pot. Simmer for an additional 5 minutes.

7. Add Clams and Seasoning: Remove the pot from heat. Stir in diced clams and chopped parsley. Season with freshly ground black pepper to taste.

8. Serve or Chill: If serving later, let the chowder cool before refrigerating. Otherwise, let it sit at room temperature for up to 1 hour to allow the flavors to meld.

9. Reheat and Serve: When ready to serve, reheat the chowder over low heat. Be careful not to let it boil. Ladle into cups or bowls, ensuring the clams, vegetables, and bacon are evenly distributed.

Nutritional Information (per serving):

• Calories: 207.5
• Fat: 7.9g
  • Saturated Fat: 2.1g
• Cholesterol: 19.2mg
• Sodium: 587mg
• Carbohydrates: 28.9g
  • Fiber: 6.4g
  • Sugar: 3.2g
• Protein: 9.6g

Tips:

• For a heartier texture, leave the skins on the potatoes.
• Adjust the level of crushed red pepper flakes according to your spice preference.
• Serve with crusty bread or oyster crackers for a complete meal.

Enjoy this comforting and flavorful Manhattan Clam Chowder with your loved ones! It’s sure to become a favorite in your recipe collection. 🌟