Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 fennel bulb, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) diced tomatoes
- 2 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cans (6.5 oz each) chopped clams, drained
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, fennel, carrots, and celery. Cook until the vegetables are tender, about 10 minutes.
3. Add the diced tomatoes, chicken broth, water, bay leaf, thyme, oregano, and red pepper flakes. Bring to a boil, then reduce heat and let simmer for 30 minutes.
4. Add the chopped clams and let simmer for an additional 10 minutes.
5. Season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 22g
- Protein: 11g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh clams can be used instead of canned clams.
Variations:
- Add diced potatoes for a heartier soup.
- Use fresh herbs instead of dried for a brighter flavor.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- Be sure to drain the clams well before adding them to the soup.
- Use a sharp knife to dice the vegetables evenly.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
- Serve with crusty bread or oyster crackers.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Manhattan clam chowder is a variation of clam chowder that originated in New York City in the early 1900s.
Flavor profiles:
- This soup is savory and slightly spicy, with a subtle sweetness from the fennel.
Serving suggestions:
- Serve hot with crusty bread or oyster crackers.
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