Manhattan Mayhem: A Fiery Red Clam Chowder

Ditch the cream! This Manhattan red clam chowder is a flavour explosion with tender clams & a tomato kick. Think dockside pub grub. Get the recipe!

Recipe Introduction: Let's Talk Red Clam Chowder

Fancy a change from the usual creamy stuff? have you ever wondered about red clam chowder ? i did, and honestly, once i tried it, i never looked back.

It’s basically the manhattan version, all about that tomatoey zing. forget that heavy cream, we’re going bold!

Manhattan Chowder Recipes: A Tale of Two Cities (Almost)

Red clam chowder , or manhattan chowder recipes , isn’t some newfangled creation. it’s got proper history. it started when new yorkers, particularly those with italian-american heritage, decided that clams and tomatoes were a match made in heaven.

It’s proper, hearty, and takes about 1 hour and 10 minutes, start to finish. this recipe will make 6-8 portions, and it’s worth every single minute.

It's a medium-difficulty level, so newbies need to keep that in mind.

Main Benefits: What Makes This Red Clam Chowder Recipe Special?

Honestly, this red seafood chowder is good for the soul. the tomatoes give you a dose of vitamin c. plus, all that veg is great for you.

It’s perfect for a chilly autumn evening or a casual saturday lunch with mates. and it’s miles better than that dodgy stuff you get in tins.

This recipe is special because it's dead easy and quick to make, even ina garten clam chowder recipe doesn't hold a candle to this one.

Time to raid the pantry! Let’s get those ingredients sorted.

Right then, let's talk about what you'll actually need to whip up this amazing red clam chowder . honestly, it's all pretty straightforward, nothing too cheffy.

Think of this as a "fisherman's feast" but without needing to actually catch anything yourself!

Ingredients & Equipment

Main Players

Okay, for this Manhattan Chowder Recipes adventure, quality ingredients are the game!

• Olive oil: 2 tablespoons (30 ml) . Go for extra virgin, it just adds a nice richness.
• Onion: 1 large , finely chopped. Yellow or white is fine, whatever's lurking in the fridge.
• Carrots: 2 medium , diced. Adds a subtle sweetness.
• Celery: 2 stalks , diced. You know, for that classic savoury vibe.
• Green bell pepper: 1 , diced. Adds a little sweetness and crunch.
• Garlic: 2 cloves , minced. Don't be shy with the garlic!
• Dried thyme: 1 teaspoon . Ground thyme it is!
• Dried oregano: 1/2 teaspoon . Because Italian-American, you know?
• Red pepper flakes: 1/4 teaspoon (optional). For a bit of a kick, if you're feeling brave.
• Clam juice: 4 cups (950ml) . This is essential . Don't even think about skipping it! Good clam juice makes the whole thing sing.
• Crushed tomatoes: 1 (28 ounce/794g) can . Good quality crushed tomatoes make all the difference.
• Diced tomatoes: 1 (15 ounce/425g) can , undrained. Adds some texture.
• Red potatoes: 2 medium , diced. Holds their shape nicely.
• Bay leaf: 1 . Adds a subtle depth of flavour. Remember to fish it out before serving!
• Littleneck clams: 4 pounds (1.8 kg) fresh or 2 (10 ounce/283g) cans chopped . If you're using fresh, make sure they smell fresh and not... well, fishy . If they smell wrong, bin them! Canned is totally fine too, especially if you are after a Seafood Clam Chowder .
• Dry white wine: 1/4 cup (60 ml) (optional). A splash of something dry and crisp!
• Fresh parsley: 2 tablespoons , chopped. For garnish.
• Lemon wedges: for serving (optional). A squirt of lemon always brightens things up!

Now, for fish and clam chowder , freshness is key! if you're using fresh clams, make sure they're tightly closed before cooking.

If they're open, give them a tap. if they close, they're good to go. if they don't, chuck them out!

Seasoning Notes: It's All About That Base

Honestly, the thyme, oregano, and garlic are the heart and soul of this red seafood chowder . don't skimp! a pinch of red pepper flakes adds a nice warmth, but leave it out if you're not into spice.

If you don't have thyme or oregano to hand, Italian herb mix will do. I’ve done that before, and it was pretty good.

Bits and Bobs: Equipment Needed

Right, let's talk kit. You don't need anything fancy for this Red Clam Chowder Recipe :

• Big pot: A large stockpot or Dutch oven is your best friend.
• Chopping board & knife: Obvious, but worth mentioning.
• Measuring spoons & cups: To get those quantities spot on!
• Clam knife: Only if you're using fresh clams.
• Colander: Also only if you're using fresh clams.

If you haven't got a proper stockpot, a really big saucepan will do in a pinch. see, even a dodgy cook like me can get this right.

Now, let's get cooking and create a clam chowder with bacon experience with a twist!

Manhattan Mayhem: A Fiery Red Clam Chowder

Forget those creamy, predictable chowders! i'm sharing my take on red clam chowder , manhattan-style. honestly, it's the cheeky cousin of the fish and clam chowder , ditching the cream for a bold, tomato-rich flavour.

This ain't your granny's ina garten clam chowder recipe , unless your granny is seriously rocking the manhattan chowder recipes !

It's like a hug in a bowl, warming you right down to your toes. plus, it's totally manageable to cook.

And if you want to try other clam-based dishes, there are plenty of chopped clam recipes out there. you know?

Prep Power-Up

• Essential Mise en Place : Get everything prepped before you even switch on the hob. Chop your onion, carrots, celery, and green bell pepper. Mince that garlic. Have your canned tomatoes (crushed and diced) ready to roll. Dice your potatoes, too. It might seem like a faff, but trust me, it makes cooking a breeze.
• Time-Saving Tip: Use pre-minced garlic from a jar, if you're feeling lazy. No judgement here!
• Safety First: Always wash your veggies, and use a sharp knife on a stable chopping board. Don't want any kitchen mishaps!

Let's Get Cooking!

1. Sauté 1 large diced onion, 2 diced carrots, 2 diced celery stalks, and 1 diced green bell pepper in 2 tablespoons olive oil in a large pot. Cook until softened, about 5- 7 minutes .
2. Add 2 minced cloves garlic, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (optional). Cook for another minute until fragrant. Oh my gosh, the smell is incredible!
3. Pour in 4 cups clam juice, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes (undrained), and 2 diced red potatoes. Add 1 bay leaf. Season with salt and pepper.
4. Bring to a simmer, then reduce the heat and cook for about 20- 25 minutes , or until the potatoes are tender. You'll know they're done when you can easily pierce them with a fork.
5. If using fresh clams, steam them in a separate pot with 1/4 cup white wine (optional) until they open. If using canned, drain them.
6. Stir in 4 pounds chopped clams to the chowder. Heat through but DO NOT BOIL. Overcooked clams are like eating rubber bands.
7. Remove the bay leaf and ladle into bowls.

Pro Moves for Chowder Champs

• Level-Up: For a Clam Chowder With Bacon , add crispy bacon bits right at the end. Everything's better with bacon, right?
• Avoid the Boo-Boos: Don't skip the sautéing step! Sautéing the vegetables builds a rich base flavour. It's crucial!
• Make-Ahead Magic: This Red Seafood Chowder tastes even better the next day. Make a big batch and enjoy it all week!

So there you have it – my take on red clam chowder recipe . a hearty, flavourful bowl of goodness. this recipe is truly delicious.

Try it and let me know what you think. until next time!

Alright, let's talk chowder! not just any chowder, mind you. we're diving headfirst into red clam chowder . this isn't your nan's creamy stuff.

This is manhattan chowder, a fiery, tomato-based delight. you know, the kind that warms you right down to your toes.

Recipe Notes for the Perfect Red Clam Chowder

Listen up, 'cause these notes are key to nailing this red clam chowder recipe . It's not rocket science, but a few pointers never hurt, yeah? I reckon you'll find these useful.

Serving Up Some Goodness

Want to make your red seafood chowder look like it came straight from a posh restaurant? here's the thing. plating is everything, innit? ladle that gorgeous, chunky chowder into a rustic bowl.

A sprinkle of fresh parsley? yes, please! a wedge of lemon? absolutely. serve it with a hunk of crusty bread for dunking.

I honestly swear by that.

For sides, think simple. A green salad cuts through the richness. Or try oyster crackers for that classic Fish And Clam Chowder experience. Thirsty? A crisp white wine does the trick.

Storing Your Liquid Gold

Got leftovers? lucky you! refrigerate your red clam chowder within two hours. it'll keep for about 3 days. freezing? yeah, you can freeze it but warning! the potatoes might get a bit wonky.

They get mushy when thawed. to reheat, gently simmer on the stove. avoid the microwave if you can. it's better that way.

Remixing the Chowder: Variations on a Theme

Fancy a twist? add some diced chorizo for a spicy kick. feeling virtuous? this seafood clam chowder can be made gluten-free with the right ingredients.

Make sure you use gluten-free stock. a vegetarian option? ditch the clams and use vegetable broth.

Seasonal swaps? in autumn, try adding butternut squash. it adds a sweet, nutty flavour. trust me, it works. or for a really different flavour, switch to manhattan chowder recipes and add some spice.

Nutrition Nuggets

Let's talk healthy-ish. this red clam chowder is packed with protein. clams are low in fat. tomatoes are full of vitamins.

Plus, the potatoes give you a bit of carb energy. that being said, it can be high in sodium, so go easy on the salt.

Always a good idea.

So, there you have it. my ramblings on recipe notes. now get in the kitchen and whip up some red clam chowder .

Don't be shy, give it a go. even if it's not perfect the first time, it'll still taste blooming delicious.

Remember even the ina garten clam chowder recipe probably had a few rough starts! and who knows, you might invent your own chopped clam recipes !

Frequently Asked Questions

What exactly is red clam chowder, and how's it different from the usual creamy stuff?

Red clam chowder, often called Manhattan clam chowder, is the tomato-based cousin of the creamy New England version. Instead of cream, it features a vibrant tomato broth brimming with vegetables and, of course, clams. Think of it as the difference between a black cab and a bright red double-decker bus – both get you there, but one's a bit more colourful!

Can I use canned clams for this red clam chowder recipe, or are fresh clams a must?

Canned clams are perfectly acceptable and a convenient option! If using canned, make sure to drain them well before adding them to the chowder. Fresh clams definitely offer a richer flavour, but if you're short on time (or just can't be bothered wrestling with shellfish), canned clams will absolutely do the trick. Consider it the difference between popping to Tesco for a ready meal and going to Borough Market for ingredients for a from-scratch meal!

How do I store leftover red clam chowder, and how long will it last?

Leftover red clam chowder can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavour often improves overnight as the ingredients meld together, so it's a great make-ahead dish. However, like a good cup of tea, it's best enjoyed sooner rather than later. Reheat gently on the stovetop until heated through; avoid boiling as this can make the clams tough.

I want to add a bit of a kick to my red clam chowder. What spices or ingredients would you recommend?

If you want to spice things up, a pinch of red pepper flakes added during the sautéing of the vegetables will do the trick. You could also add a dash of hot sauce (like Tabasco) at the end. Alternatively, consider adding some diced chorizo sausage for a smoky, spicy twist that's a bit more substantial, like adding bangers to your mash for a bit of extra oomph! Be careful not to overdo it, though – you want to complement the clam flavour, not overpower it.

Can I freeze red clam chowder?

Freezing red clam chowder is possible, but be aware that the texture of the potatoes may change slightly, becoming a bit softer. The clams can also become a bit rubbery upon thawing. To minimize these effects, let the chowder cool completely before freezing in airtight containers or freezer bags, leaving some headspace. For best results, consume within 2-3 months. Think of it like freezing a Sunday roast – it's still good, but not quite the same as fresh.

Is red clam chowder healthy? What are the nutritional benefits?

Red clam chowder can be a relatively healthy dish. It provides a good source of protein from the clams and is packed with vitamins and fiber from the vegetables. However, the sodium content can be high, especially if using canned clams and store-bought clam juice. As with everything, moderation is key! It's like that second pint at the pub – enjoyable, but maybe not always a good idea.

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