Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 cans (14.5 ounces each) diced tomatoes
- 3 cups chicken broth
- 1 cup water
- 1 pound potatoes, peeled and diced
- 2 cans (6.5 ounces each) chopped clams, drained
- 1 tablespoon chopped fresh parsley
- Salt and black 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, celery, and garlic and sauté for 5 minutes or until softened.
3. Add the thyme, oregano, and bay leaf and stir to combine.
4. Add the diced tomatoes, chicken broth, water, and potatoes and bring to a boil.
5. Reduce heat to low and simmer for 20 minutes or until the potatoes are tender.
6. Add the chopped clams and parsley and stir to combine.
7. Season with salt and black pepper to taste.
8. Remove the bay leaf before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- High heat for boiling
- Low heat for simmering
Serving size:
- 6 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 28g
- Protein: 10g
- Fiber: 4g
Substitutions for ingredients:
- Can use fresh herbs instead of dried herbs
- Can use vegetable broth instead of chicken broth
- Can use sweet potatoes instead of regular potatoes
Variations:
- Add bacon or pancetta for extra flavor
- Add corn or carrots for more vegetables
- Use canned whole tomatoes instead of diced tomatoes for a chunkier texture
Tips and tricks:
- Drain the clams well before adding them to the soup to prevent excess liquid
- Taste and adjust seasoning as needed before serving
- Serve with crusty bread for dipping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top
Garnishes:
- Fresh parsley
- Oyster crackers
Pairings:
- Chardonnay
- Pale ale
Suggested side dishes:
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water
- If the soup is too thin, simmer for longer to reduce the liquid
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to kill any harmful bacteria
Food history:
- Manhattan clam chowder is a variation of clam chowder that originated in New York City in the early 1900s
Flavor profiles:
- Savory
- Herbaceous
- Salty
Serving suggestions:
- Serve as a main course for lunch or dinner
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: American