Soups & Stewschefjeanpierre5.0
Manhattan Clam Chowder
Experience the vibrant flavors of Manhattan Clam Chowder, a tomato-based soup that stands out from its creamy New England cousin. This version, enriched with homemade clam juice, offers authenticity and depth with every spoonful, making it perfect for those who appreciate a heartier, broth-based soup.
👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Prepare the Clam Juice (if you have time):
2
Soak clams in cold water with cornmeal and sea salt for a day to help them purge sand.
3
Cook the Claims:
4
In a pot large enough to host your clams, combine onion, garlic, fresh thyme, and white wine.
Onion roughly chopped1large Onion, diced small1cloves Garlic4/5Garlic, minced4 cloves
5
Add clams and steam until they open.
6
Reserve the clams and strain the broth through a fine mesh to remove any sand, yielding homemade clam juice.
7
Chop most of the steamed clams and save a few whole clams in their shell for decoration.
8
Making the Chowder:
9
Render Bacon: Slowly cook bacon until the fat renders out.
10
In the bacon fat, sauté diced onion until caramelized.
Onion roughly chopped1large Onion, diced small1
11
Add garlic and tomato paste, cooking until fragrant. And the tomato paste is becoming very fragrant.
cloves Garlic4/5Garlic, minced4 clovesTomato Paste1 tablespoon
12
Add thyme, tarragon, celery, carrots, potatoes and tomatoes, strained clam juice and chicken stock and bring to a simmer.
Tarragon, chopped2 teaspoonsCelery, diced1.5 cupsCarrots, diced (use purple carrots for a unique touch if available)1.5 cups
13
Adjust with salt, pepper, and a hint of cayenne for a gentle kick.
14
If desired, thicken the chowder with tapioca powder or cornstarch mixed with a little water, add to the simmering soup.
15
Garnish & Serve: Ladle the chowder into bowls. Garnish with whole clams and parsley. Offer alongside crusty bread for a fulfilling meal.
Parsley, for garnish
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