Manhattan Clam Chowder Recipe
🕒 Cook Time: 1 hour
🕒 Prep Time: 10 minutes
🕒 Total Time: 1 hour 10 minutes
🥣 Servings: Not specified
🥘 Yield: Not specified
Description:
Indulge in the delightful flavors of this hearty Manhattan Clam Chowder, a cherished recipe from lovewithrecipes.com. Bursting with savory ingredients and aromatic herbs, it’s perfect for winter evenings or busy weeknights when you crave a satisfying one-dish meal straight from the stove!
Ingredients:
- 3 cans of baby clams
- 3 slices of salt pork
- 3 onions, finely chopped
- 1 carrot, diced
- 1/2 cup of celery, chopped
- 1 leek, sliced
- 1/2 green bell pepper, diced
- 1 garlic clove, minced
- 2 cups of diced tomatoes
- 1 bay leaf
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- 2 potatoes, peeled and cubed
- Salt, to taste
- White pepper, to taste
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
Nutrition Facts (per serving):
- Calories: 291.6
- Fat: 10.1g
- Saturated Fat: 3.4g
- Cholesterol: 42.6mg
- Sodium: 1470.2mg
- Carbohydrates: 30.3g
- Fiber: 3.4g
- Sugar: 6.9g
- Protein: 19.7g
Instructions:
-
Render Fat and Saute Vegetables:
- Place the salt pork slices in a large soup pot over medium heat. Cook until the fat renders and the pork turns golden brown.
- Add the chopped onions, diced carrots, celery, sliced leeks, and diced green bell pepper to the rendered fat. Stir well and cook until the vegetables become tender, releasing their aromatic flavors.
-
Infuse with Aromatics and Simmer:
- Stir in the minced garlic and cook until fragrant, infusing the vegetables with rich garlic essence.
- Pour in the clam juice (or water if preferred) along with the reserved juice from the canned clams.
- Add the diced tomatoes, bay leaf, dried thyme, and dried oregano to the pot. Allow the flavors to meld together as you gently simmer the soup for about 30 minutes.
-
Add Potatoes and Simmer Until Tender:
- Introduce the cubed potatoes to the simmering soup. Continue to cook until the potatoes are fork-tender, which typically takes about 20-25 minutes more.
-
Skim Excess Fat and Season:
- Skim any excess fat from the surface of the soup, or refrigerate it briefly to allow the fat to solidify for easy removal.
- Remove and discard the bay leaf once the soup reaches its desired consistency.
-
Final Touches and Serving:
- If the soup has been chilled, gently reheat it until steaming hot.
- Just before serving, add the canned clams along with the desired seasonings: salt, white pepper, Tabasco sauce, Worcestershire sauce, and a sprinkle of Old Bay seasoning for that classic flavor.
- Allow the flavors to mingle for a couple of minutes, then serve the Manhattan Clam Chowder piping hot and enjoy its comforting warmth and savory goodness!
This Manhattan Clam Chowder recipe promises to delight your taste buds with its robust flavors and satisfying texture, making it a perfect choice for chilly winter nights or any cozy weeknight dinner. Dive into a bowlful of comfort and savor every spoonful of this beloved classic chowder!
