Prepare to embark on a culinary journey that will transport your taste buds straight to the bustling shores of Manhattan! Ron's Manhattan Clam Chowder isn't just another soup—it's a bold, vibrant twist on the classic chowder that will make your dinner guests wonder if you've secretly trained in a professional kitchen. Unlike its creamy New England cousin, this tomato-based marvel packs a punch of flavor that will have everyone at the table begging for seconds. Whether you're a seafood enthusiast or just looking to impress your family with a restaurant-quality dish, this recipe is about to become your new secret weapon in the kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cans (6.5 oz each) clams, drained
- 4 cups clam juice
- 1 onion, chopped
- 2 stalks celery, diced
- 2 potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Drain the canned clams, reserving the clam juice. Set aside the clams and 4 cups of clam juice.
- Prepare your vegetables by finely chopping the onion, dicing the celery, and cutting the potatoes into small, uniform cubes to ensure even cooking.
- In a large heavy-bottomed pot, heat a small amount of olive oil over medium heat. Add the chopped onions and diced celery, sautéing until the onions become translucent and slightly softened, approximately 4-5 minutes.
- Add the diced potatoes to the pot and stir to combine with the onions and celery.
- Pour in the reserved clam juice and the canned diced tomatoes with their liquid. Stir to combine all ingredients.
- Add the Worcestershire sauce, and season with salt and pepper to taste. Stir thoroughly to distribute the seasonings.
- Bring the mixture to a gentle simmer, then reduce heat and cover. Cook for approximately 15-20 minutes, or until the potatoes are tender but not mushy.
- Once potatoes are cooked, add the reserved clams and heat through for an additional 3-4 minutes.
- Taste and adjust seasoning as needed. If the chowder seems too thick, you can add a bit more clam juice to reach desired consistency.
- Remove from heat and let stand for 5 minutes before serving to allow flavors to meld together.
- Serve hot, optionally garnished with fresh chopped parsley or oyster crackers.
Tips
- Use fresh, high-quality clam juice for the most authentic seafood flavor. If possible, choose low-sodium varieties to control the salt content.
- Cut your vegetables into uniform sizes to ensure even cooking. This helps maintain a consistent texture throughout the chowder.
- Don't rush the sautéing of onions and celery—letting them soften slowly develops a deeper, more complex flavor base.
- Be careful not to overcook the potatoes. They should be tender but still hold their shape, preventing the chowder from becoming mushy.
- For an extra flavor boost, consider adding a splash of white wine when sautéing the vegetables or a pinch of red pepper flakes for a subtle kick.
- If you prefer a thicker chowder, you can mash a few potato pieces against the side of the pot or add a small amount of cornstarch slurry.
- Let the chowder rest for 5 minutes after cooking to allow the flavors to meld together, which enhances the overall taste profile.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 15g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 35mg
