Manhattan Clam Chowder Recipe

Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor.

Onion: Adds a sweet and savory depth to the soup.

Carrots: Provide a subtle sweetness and vibrant color.

Celery: Adds a crunchy texture and aromatic flavor.

Garlic: Enhances the overall flavor with its pungent taste.

Vegetable broth: Forms the base of the soup, adding a rich and savory flavor.

Diced tomatoes: Contribute a tangy and slightly sweet taste to the broth.

Potatoes: Add heartiness and texture to the chowder.

Corn kernels: Provide a sweet and juicy burst in every bite.

Dried thyme: Adds an earthy and slightly minty flavor.

Dried oregano: Contributes a warm and aromatic taste.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a mild heat and depth of flavor.

Fresh parsley: Adds a fresh and vibrant finish to the chowder.

When dicing the onion, carrots, and celery, aim for uniform pieces to ensure even cooking. This will help the vegetables soften at the same rate, creating a harmonious texture in your chowder. Additionally, when adding the garlic, be careful not to let it brown too much, as this can impart a bitter flavor to the dish.

• Clams - Substitute with hearts of palm: Hearts of palm have a similar texture to clams and absorb the flavors of the soup well.

• Clam juice - Substitute with kombu broth: Kombu broth provides a similar umami flavor that clam juice would add to the chowder.

• Bacon - Substitute with smoked paprika: Smoked paprika gives a smoky flavor that mimics the taste of bacon without using any animal products.

• Chicken broth - Substitute with vegetable broth: Vegetable broth is a common vegan substitute that provides a savory base for the chowder.

• Heavy cream - Substitute with coconut milk: Coconut milk adds a creamy texture and rich flavor, making it a great vegan alternative to heavy cream.

• Allow the Manhattan clam chowder to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.

• Transfer the chowder to airtight containers. Glass containers with tight-fitting lids are ideal, but high-quality plastic containers or resealable freezer bags also work well.

• For short-term storage, place the containers in the refrigerator. The soup will stay fresh for up to 4 days.

• For long-term storage, opt for freezing. Pour the chowder into freezer-safe containers or bags, leaving some space at the top to allow for expansion as it freezes.

• Label each container with the date and contents. This ensures you can easily identify and use the chowder within the optimal time frame.

• When ready to enjoy, thaw the chowder in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Avoid boiling, as this can cause the vegetables to become mushy.

• If reheating in the microwave, use a microwave-safe bowl and cover it with a microwave-safe lid or plate. Heat in short intervals, stirring in between, to ensure even warming.

• For an added touch of freshness, garnish the reheated chowder with a sprinkle of fresh parsley before serving.

• For stovetop reheating:

  1. Pour the leftover Manhattan Clam Chowder into a saucepan.
  2. Heat over medium-low, stirring occasionally to ensure even heating.
  3. Once the soup is hot and potatoes are warmed through, it's ready to serve.

• For microwave reheating:

  1. Transfer the chowder to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through to distribute heat evenly.
  4. Continue heating in 1-minute intervals if necessary, until the soup is thoroughly warmed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chowder in an oven-safe dish.
  3. Cover with foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the chowder is hot throughout.

• For slow cooker reheating:

  1. Transfer the leftover chowder to your slow cooker.
  2. Set to low heat and cover.
  3. Allow to heat for 1-2 hours, stirring occasionally, until the soup is hot.

• For double boiler reheating:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the chowder in the top pot.
  3. Stir occasionally until the soup is heated through, ensuring it doesn't scorch.

• Large pot: Used to cook the chowder and combine all the ingredients.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

• Chef's knife: Essential for dicing the onion, carrots, celery, and potatoes.

• Cutting board: Provides a safe and clean surface for chopping vegetables.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Necessary for accurately measuring the olive oil, thyme, oregano, salt, and pepper.

• Measuring cups: Used to measure the vegetable broth, diced tomatoes, and corn kernels.

• Ladle: Perfect for serving the chowder into bowls.

• Can opener: Needed if using canned diced tomatoes or corn kernels.

Prep ingredients in advance: Dice the onion, carrots, celery, and potatoes ahead of time and store them in airtight containers.

Use frozen corn: Opt for frozen corn kernels instead of fresh to save on shucking and cutting time.

Pre-minced garlic: Use pre-minced garlic from a jar to skip the peeling and chopping.

Batch cook: Double the recipe and freeze half for a quick meal later.

One-pot cooking: Use a large pot to cook everything together, minimizing cleanup time.