pantry essentials: Manhattan clam chowder

When I was a child, my family and I took a trip to Boston. During the car ride, my dad couldn’t stop talking about clam chowder. Once we got there, he got us big bread bowls of New England Clam Chowder. I wasn’t blown away by it but I was intrigued by what Manhattan Clam Chowder was. Come on dad, we’re from NYC! He ordered up a small cup for me and it was love at first sip! The tartness of the tomato broth with the brininess of the chopped clams was everything I ever wanted. This is a quick and easy chowder using pantry staples. I promise it will give you the same vibes.

 
 
 

pantry essentials: Manhattan clam chowder

Prep time: 15 minutes | Total time: 25 minutes

Serves: 2-4

Ingredients:

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 small onion, small diced

1 medium carrot, small diced

2 medium stalks celery, small diced

Kosher salt

Freshly ground black pepper

1 28-ounce can whole peeled tomatoes 

1 8-ounce bottle clam juice, optional or 2 cups chicken stock/ seafood stock*

1 medium all purpose potato, diced into 1-inch cubes

1 6.5 ounce can chopped clams in clam juice

1 tablespoon chopped parsley

Instructions:

  1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic, onion, carrot, celery, 1/2 teaspoon salt and a few grounds black pepper. Cook and stir occasionally until vegetables have soften, about 5 minutes. 

  2. Meanwhile, pour the tomatoes in a large bowl and squish them until they are broken apart but still having texture. 

  3. Once vegetables are soften, add the hand crushed tomatoes into the saucepan along with the bottle of clam juice, if using. If not, just replace with 2 cups of chicken stock, seafood stock or water. Bring to a simmer and add the cubed potatoes. Cook until potatoes are for fork tender, about 8 minutes.
    If you like your soup to have a little more broth, add up to 1/2 cup water.

  4. Add chopped and clams and let simmer until clams are warm through, about 2 minutes. Season to taste with salt and pepper.

  5. Transfer to serving bowl and sprinkle with chopped parsley. Enjoy while hot. 

Cook’s Note

What’s the need for the clam juice?*

The clam juice gives the canned clams an extra boost. The canned tomatoes along with the mirepoix (carrots, celery and onions) will give it sweetness but the clam juice can really balance it out with the natural brininess.