Zesty manhattan clam chowder –Welcome to a delightful exploration of flavors with our savory selection of soups, stews, and chili dishes! Today, we’re diving into the world of clam chowder, focusing on the zesty Manhattan variation that brings a unique twist to this classic recipe. Gather your cooking utensils and let’s get started on a dish that promises warmth and satisfaction for any occasion!
Zesty Manhattan Clam Chowder
This vibrant take on clam chowder combines the rich taste of clams with a zesty tomato base, making it a refreshing and heartwarming meal. Perfect for chilly evenings or a cozy get-together with friends and family, this dish is sure to impress!
Ingredients
- 2 cans (6.5 oz each) chopped clams, drained (reserve the liquid)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 medium onion, chopped
- 2 stalks of celery, diced
- 1 medium potato, peeled and cubed
- 1 carrot, diced
- 2 tablespoons olive oil
- 2 cups clam juice (add more if needed)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, sautéing until they become tender, about 5-7 minutes.
- Add in the diced tomatoes with their juices, along with the reserved clam liquid, and clam juice. Stir well to combine.
- Incorporate the cubed potato and Worcestershire sauce, then sprinkle in the Old Bay seasoning. Bring the mixture to a gentle boil, then reduce the heat to low.
- Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.
- Finally, stir in the chopped clams, and season with salt and pepper to taste. Allow it to heat through for an additional 5 minutes.
- Serve hot, garnished with fresh parsley for an added touch of flavor.
Enjoy this zesty Manhattan clam chowder as a perfect centerpiece for your next dinner gathering. Its vibrant flavors and comforting warmth are bound to create a memorable dining experience!
