Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
- 1/2 cup white wine
- 2 cups chicken or vegetable broth
- 1 can (28 ounces) diced tomatoes
- 2 cans (10 ounces each) baby clams, drained
- 1/2 cup chopped fresh parsley
- Salt and freshly ground black pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- 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, celery, garlic, red bell pepper, and green bell pepper. Cook, stirring occasionally, until the vegetables are soft, about 10 minutes.
3. Add the dried oregano, dried thyme, and red pepper flakes. Cook for another minute.
4. Pour in the white wine and cook until the liquid has reduced by half.
5. Add the chicken or vegetable broth, diced tomatoes, and baby clams. Bring to a simmer.
6. Reduce the heat to low and let the soup simmer for 30 minutes.
7. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste.
8. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
6 servings
Nutritional information:
Calories: 150
Fat: 5g
Saturated Fat: 1g
Cholesterol: 35mg
Sodium: 800mg
Carbohydrates: 14g
Fiber: 3g
Sugar: 7g
Protein: 10g
Substitutions for ingredients:
- You can use canned or fresh clams for this recipe.
- If you don't have white wine, you can use chicken or vegetable broth instead.
Variations:
- Add diced potatoes for a heartier soup.
- Use bacon or pancetta instead of olive oil for a smoky flavor.
- Add a splash of hot sauce for some extra heat.
Tips and Tricks:
- Be sure to drain the clams before adding them to the soup.
- Taste the soup before adding salt, as the canned clams and broth can be quite salty.
- This soup can be made ahead of time and reheated before serving.
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 low heat until heated through.
Presentation Ideas:
Serve the soup in individual bowls with a sprig of parsley on top.
Garnishes:
- Crusty bread
- Oyster crackers
- Chopped fresh parsley
Pairings:
- White wine, such as Sauvignon Blanc or Chardonnay
- Beer, such as a light lager or pilsner
Suggested Side Dishes:
- Caesar salad
- Grilled cheese sandwich
- Garlic bread
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce the liquid.
Food Safety Advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Manhattan clam chowder is a variation of the traditional New England clam chowder. It is made with a tomato-based broth instead of a cream-based broth.
Flavor Profiles:
This soup is savory, slightly spicy, and has a hint of sweetness from the tomatoes.
Serving Suggestions:
Serve this soup as a main course for lunch or dinner.
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