Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 red bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 2 cups chicken broth
- 2 cups clam juice
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 2 cans (10 ounces each) baby clams, drained
- Salt and pepper, to taste
- 1/4 cup pesto
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots, and red bell pepper. Cook until the vegetables are tender, about 10 minutes.
2. Add the crushed tomatoes, chicken broth, clam juice, bay leaf, thyme, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 20 minutes.
3. Add the baby clams and simmer for another 5 minutes. Season with salt and pepper to taste.
4. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend until smooth.
5. Stir in the pesto and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer over medium-low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 240
- Fat: 11g
- Carbohydrates: 23g
- Protein: 14g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Fresh clams can be used instead of canned clams.
Variations:
- Add diced potatoes for a heartier soup.
- Use different types of pesto, such as basil or sun-dried tomato.
Tips and tricks:
- Make sure to drain the clams well before adding them to the soup.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
- The soup can be made ahead of time and reheated before serving.
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 dollop of pesto on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve with crusty bread or oyster crackers.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or clam juice to thin it out.
Food safety advice:
- Make 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:
- Savory, slightly spicy, with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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