Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (28 oz) diced tomatoes
- 2 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 pound potatoes, peeled and diced
- 2 cans (10 oz each) chopped clams, drained
- Salt and black pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the celery, carrots, green and red bell peppers, and sauté for another 5-7 minutes until the vegetables are tender.
4. Add the diced tomatoes, vegetable broth, bay leaf, thyme, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Add the diced potatoes and continue to simmer for another 15-20 minutes until the potatoes are tender.
6. Add the chopped clams and simmer for another 5-7 minutes until the clams are heated through.
7. Season with salt and black pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 235
- Fat: 6g
- Carbohydrates: 36g
- Protein: 10g
- Fiber: 5g
- Sodium: 890mg
Substitutions for ingredients:
- You can use chicken or seafood broth instead of vegetable broth.
- You can use fresh clams instead of canned clams.
Variations:
- You can add bacon or pancetta for a smoky flavor.
- You can add corn or green beans for extra vegetables.
- You can add hot sauce or Worcestershire sauce for a spicy kick.
Tips and tricks:
- Make sure to drain the clams well before adding them to the soup.
- You can use any type of potatoes you like, but Yukon Gold or red potatoes work well in this recipe.
- If you want a thicker soup, you can mash some of the potatoes with a fork or potato masher.
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 parsley on top.
Garnishes:
- Fresh parsley
- Oyster crackers
- Crusty bread
Pairings:
- Chardonnay
- Pinot Grigio
- Pale Ale
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, you can add a slurry of cornstarch and water to thicken it.
- If the soup is too thick, you can add more broth or water to thin it out.
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. Unlike New England clam chowder, which is made with cream, Manhattan clam chowder is made with a tomato-based broth.
Flavor profiles:
- Savory
- Salty
- Spicy
- Tangy
Serving suggestions:
- Serve the soup as a main course with a side salad and bread.
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Region: American