Ingredients and Recipes for Manhattan Clam Chowder

Manhattan clam chowder is a cherished classic among home cooks and diners alike, known for its rich, hearty flavors and creamy texture. This tomato-based soup combines a variety of ingredients to create a comforting meal. Let's explore the key components and how to prepare delicious Manhattan clam chowder using different recipes.

The Key Ingredients in Manhattan Clam Chowder

Manhattan clam chowder is distinguished by its inclusion of clams, tomatoes, and a variety of vegetables and seasonings. Here’s a list of the commonly used ingredients:

Clams: These can be fresh or canned, preferably chopped into bite-sized pieces. Tomatoes: Tomatoes can be fresh or canned, with puree or juice being popular choices. Onions: Finely chopped for a sweet base flavor. Celery: Chopped for a crisp, fresh taste. Green Bell Peppers (optional): Can be added for a pop of color and subtle sweetness. Garlic: Minced to infuse the soup with pungent flavor. Potatoes (optional): Diced for a heartier texture and extra richness. Carrots (optional): Diced to enhance the flavor and add nutrition. Broth: Clam juice or vegetable broth can be used for the base of the soup. Seasonings: Bay leaves, thyme, salt, and pepper to enhance the flavor profile. Olive Oil: Used for sautéing to add flavor and prevent sticking.

These ingredients typically come together in a slow-cooking process to develop rich, deep flavors that are characteristic of Manhattan clam chowder. The vegetables are sautéed, and the clams are added before simmering, allowing all the ingredients to meld beautifully.

Betty Crocker’s Manhattan Clam Chowder

Betty Crocker's version of Manhattan clam chowder is a beloved recipe that has been around for generations. Let’s take a look at it in detail:

Ingredients

1 cup finely chopped bacon or salt pork 1 small onion, finely chopped 2 cans 6.5 oz each minced or whole clams, undrained 2 medium potatoes, diced 1/3 cup chopped celery 1 cup water 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves 1/2 teaspoon salt 1/8 teaspoon pepper 1 can 14.5 oz whole tomatoes, undrained

Steps

Cook the bacon and onion until the bacon is crispy and the onion is tender. Drain off the fat. Stir in the clams, potatoes, and celery, then add the water and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the potatoes are tender. Stir in the remaining ingredients, breaking up the tomatoes with a fork if necessary. Heat to boiling and stir occasionally.

Elise Bauer’s Manhattan Clam Chowder

Elise Bauer, a renowned chef, offers a slightly different take on Manhattan clam chowder. Her recipe is impressive for its variety of flavors and textures. Here’s how to prepare it:

Ingredients

2 slices bacon (or 2 tablespoons extra virgin olive oil as a sub) 1 tablespoon extra virgin olive oil 2 carrots, peeled and sliced 2 ribs celery, chopped 1 onion, chopped 1 large clove garlic, minced 1/2 teaspoon dried thyme 1/4 teaspoon celery seed 2 bay leaves 1 1/2 cups canned tomato juice, strained tomatoes, or crushed tomatoes 1 14-ounce can clam broth or juice 2 10-ounce cans baby clams, juice reserved 1 pound waxy potatoes, peeled and cut into 2-inch chunks About 12 small live clams, such as littlenecks or Manila clams, cleaned Tabasco or other hot sauce to taste Kosher salt and freshly ground black pepper to taste

Method

Cook the bacon with the olive oil until crispy and the fat is rendered. Remove and set aside. Cook the vegetables and onion until soft and translucent, then return the bacon to the pot. Add the herbs, liquids, and potatoes. Bring to a simmer, cover, and simmer gently until the potatoes are done (about 30 to 40 minutes). Add the canned clams and live clams in their shells. Cover and simmer until the live clams open (about 5 to 10 minutes). Serve hot, adjusting seasoning with hot sauce, salt, and pepper to taste. Remove the bay leaves before serving.

Both recipes offer unique ways to prepare Manhattan clam chowder, each highlighting different flavors and techniques. Whether you opt for Betty Crocker or Elise Bauer’s version, your family and friends are sure to enjoy this comforting and delicious soup.