Chef John's Manhattan Clam Chowder

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Are you craving a delicious and hearty soup that will warm your soul?

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Chef John's Manhattan Clam Chowder
Prep
35 min
Cook
1 hr
Total
1 hr 35 min
Servings
6

Method

  1. Drain the baby and chopped clams, reserving the liquid in the refrigerator. Set the clams aside.

  2. In a soup pot over medium-high heat, cook and stir the bacon until well-browned and almost crispy, for about 7 to 10 minutes.

  3. Add the onion, garlic, and a pinch of salt to the pot. Cook and stir until the onions start to soften and turn translucent, for about 5 to 7 minutes.

  4. Stir in the tomato paste and cook for 2 minutes. It's okay if some of the tomato paste sticks to the bottom of the pot.

  5. Sprinkle in the flour and cook for 2 to 3 minutes, stirring continuously.

  6. Pour in the reserved clam juice, bottled clam juice, and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.

  7. Add the carrots, celery, clams, diced tomatoes, pepper, and cayenne to the pot. Stir and bring to a boil.

  8. Reduce the heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.

  9. Add the diced potatoes and cook until tender but not falling apart, for about 20 minutes.

  10. Taste the chowder and adjust for salt if needed. Stir in the fresh tarragon and parsley just before serving.

  11. Note that the steps in the video for

About this recipe

Are you craving a delicious and hearty soup that will warm your soul? Look no further than Chef John's Manhattan Clam Chowder. This iconic dish is packed with flavors that will transport you to the bustling streets of Manhattan. In this article, we'll explore the history of this beloved dish and Chef John's unique twist on the classic recipe.

The Origins of Manhattan Clam Chowder

Manhattan Clam Chowder, also known as New York Clam Chowder, is a variation of the popular New England Clam Chowder. While both versions feature clams as the star ingredient, the key difference lies in the broth. Manhattan Clam Chowder is tomato-based, giving it a distinct tangy and vibrant flavor.

Legend has it that Manhattan Clam Chowder was first created by Portuguese immigrants in the early 19th century. These immigrants brought their love for seafood and tomatoes from their homeland, which eventually led to the birth of this iconic dish in the bustling kitchens of Manhattan.

Chef John's Unique Twist

Chef John is known for his innovative and creative approach to cooking, and his take on Manhattan Clam Chowder is no exception. He adds a medley of colorful vegetables like carrots, celery, and potatoes to enhance the flavors and textures of the soup. The result is a hearty and satisfying dish that will leave you wanting more.

But what truly sets Chef John's Manhattan Clam Chowder apart is his secret blend of herbs and spices. With just the right amount of thyme, bay leaves, and paprika, each spoonful of this soup bursts with a symphony of flavors that will delight your taste buds.

How to Make Chef John's Manhattan Clam Chowder

Making Chef John's Manhattan Clam Chowder is easier than you might think. Start by sautéing onions, garlic, and the colorful medley of vegetables in a large pot. Once the vegetables are tender, add in the clams, tomato paste, and the secret blend of herbs and spices.

Cover the pot and let the flavors meld together over low heat for about 30 minutes. The aroma that fills your kitchen will have your mouth watering in anticipation. Finally, serve the Manhattan Clam Chowder hot with a sprinkle of fresh parsley on top.

In Conclusion

Chef John's Manhattan Clam Chowder is a delicious and comforting soup that will transport you to the streets of New York City. With its vibrant flavors and hearty ingredients, this dish is perfect for any occasion. Whether you're a seafood lover or simply looking for a soul-warming meal, give this recipe a try and savor every spoonful.

Frequently asked questions

. Can I use canned clams for Chef John's Manhattan Clam Chowder?

Yes, you can definitely use canned clams for this recipe. Just make sure to drain and rinse them before adding them to the soup.

. Can I make Chef John's Manhattan Clam Chowder vegetarian-friendly?

Absolutely! Simply omit the clams and replace them with your favorite vegetables or plant-based protein alternatives, such as tofu or tempeh.

. Can I freeze Chef John's Manhattan Clam Chowder?

Yes, you can freeze this soup for later enjoyment. Just make sure to let it cool completely before transferring it to an airtight container. It will keep well in the freezer for up to three months.

. Can I adjust the spice level of Chef John's Manhattan Clam Chowder?

Of course! If you prefer a spicier version, feel free to add a pinch of cayenne pepper or a dash of hot sauce to the soup.

. Can I use fresh tomatoes instead of tomato paste?

While tomato paste provides a concentrated flavor, you can certainly use fresh tomatoes. Simply dice them and cook them down until they are soft and saucy.

. Can I substitute the herbs and spices in Chef John's Manhattan Clam Chowder?

Feel free to experiment with different herbs and spices to suit your taste. Just remember to adjust the quantities accordingly.

. Is Chef John's Manhattan Clam Chowder gluten-free?

Yes, this recipe is gluten-free as long as you ensure that all the ingredients, including the tomato paste, are gluten-free certified.

. Can I make Chef John's Manhattan Clam Chowder ahead of time?

Absolutely! In fact, the flavors of this soup develop even further when it's made ahead of time and reheated. Just store it in the refrigerator and gently reheat it on the stovetop when you're ready to enjoy it.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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