manhatten clam chowder recipe
The Best manhatten clam chowder recipe
I’m so excited to share my Manhattan Clam Chowder recipe with you all today. This creamy, comforting soup has been a staple in our household for years, and I just can’t get enough of it.
My family loves it when I make it for dinner, and it’s always a hit when we have guests over. The best part?
It’s incredibly easy to make and can be prepared in under an hour. I’ve tried many different recipes over the years, but this one is hands down my favorite.
It’s a classic New England-style clam chowder that’s loaded with tender clams, potatoes, onions, and celery in a rich, flavorful broth. What really sets this recipe apart is the addition of heavy cream, which gives it a silky smooth texture that’s just irresistible.
I like to serve it with some crusty bread or oyster crackers on the side to mop up all the juices. Whether you’re looking for a comforting meal after a long day or a delicious dish to serve at your next gathering, this Manhattan Clam Chowder recipe is sure to please even the pickiest of eaters.
So go ahead and give it a try – I promise you won’t be disappointed!
Manhattan Clam Chowder
A hearty and comforting soup featuring clams, potatoes, and a rich tomato base. This Manhattan-style clam chowder is perfect for chilly days and is full of flavor.
🥘Ingredients
For the Chowder
For Garnish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Manhattan Clam Chowder Works
This Manhattan Clam Chowder recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or a delicious dish to serve at your next gathering. One of my favorite things about this recipe is how well it stores – you can easily make it ahead of time and reheat it when needed.
And don’t even get me started on how good it tastes served with some crusty bread or oyster crackers on the side! To reheat, simply place the chowder in a saucepan over low heat and stir occasionally until warmed through.
❓ Frequently Asked Questions About Manhattan Clam Chowder
Q: What type of clams are best for this recipe?
For this recipe, you’ll want to use fresh or canned cherrystone or littleneck clams. These types of clams have a sweet flavor and tender texture that works perfectly in this soup.
Q: Can I use frozen clams instead?
Yes, you can use frozen clams if you can’t find fresh ones. Just thaw them according to the package instructions before using.
Q: How do I prevent the clams from becoming too tough?
To prevent the clams from becoming too tough, make sure to not overcook them. You want them to be cooked through but still retain some of their natural sweetness.
Q: Can I make this recipe vegetarian by substituting the bacon with something else?
You can definitely make this recipe vegetarian by substituting the bacon with something like tempeh or seitan. Just be sure to adjust the cooking time accordingly.
Q: What’s the best way to store leftover clam chowder?
You can store leftover clam chowder in an airtight container in the fridge for up to three days or freeze it for up to two months.
