In an effort to be more heart healthy friendly this February, I decided to make an old favourite of mine. I remember ordering Manhattan Clam Chowder at popular steakhouse restaurants as a teenager, but this little known chowder still remains less popular than its counterpart. Keeping with similar flavours of traditional New England Clam Chowder, the Manhattan version has a tomato-based broth, excluding the use of heavy cream. My version was made entirely with no salt added products, but you don’t need to be so drastic. There are “low sodium” options on the market as well. Still just as tasty! It would be great served up with a baguette to mop up some juices. Give it a try and let me know what you think. Have you tried Manhattan Clam Chowder before? Did you even know about it?
- Servings: 4
- Olive oil or cooking oil of choice
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 carrot, diced
- 1 good sized russet potato
- 1 14 ouncecan of clams, drained (reserve juices) and rinsed well
- 1 28 ounce can diced tomatoes (I used no salt)
- 2-3 cups vegetarian stock (I used no salt)
- 1/2 cup white wine (optional)
- 1 bay leaf
- 1/2 tsp pepper
- 1/2 tsp oregano, thyme, or herbs de provence
- 1 tsp Old Bay seasoning
- 1/4 tsp fennel seed (optional)
- Salt to taste (optional)
- Preheat a soup pot to medium high and add a swirl of olive oil. Add diced garlic, onion, and celery. Lower the heat if they threaten to burn as you just want them to soften a little.
- Add the pepper, Old Bay seasoning, oregano, and fennel seed. Stir to coat the veggies.
- Add the white wine* and simmer until half of it evaporates. Immediately add the tomatoes (with juices) and stock.
- Add in the clams, diced potato and carrot. Drop in a bay leaf or two.
- Bring to a loose boil, and then simmer with the lid on for 20-30 minutes until the potatoes are tender.
- *If you do not want to add wine, this is the time to use the reserved clam juices. Keep in mind it might be salty, so proceed with caution.
- Serve with homemade croutons and sliced green onion on top.