Ina Garten

Ina Garten Manhattan Clam Chowder

8 months ago
Read Time: 3 minutes
by Emily
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American classic, Ina Garten’s Manhattan clam chowder is wonderful for a cold night in or a potluck with friends. This soup is the epitome of comfort food, with its blend of crisp veggies, juicy clams, and flavorful tomato broth. The recipe is simple to follow and can be altered to suit individual preferences.

This Manhattan clam chowder will quickly become a family favorite, whether you like your soups mild or spicy. The origins of Manhattan clam chowder, the specifics of Ina Garten’s recipe, and pro suggestions for making this comforting dish at home are all covered in this article.

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💓 Why You’ll Love This Ina Garten Manhattan Clam Chowder

A bowl of Ina Garten’s Manhattan clam chowder will warm your soul for many reasons.

Flavorful broth: This chowder’s soft clams and potatoes are swimming in a flavorful tomato-based broth that’s bursting with flavor thanks to the addition of fresh veggies, herbs, and clam juice.
Modifiable: Ina’s recipe can be altered to suit individual preferences. More red pepper flakes can be added for a spicier soup, while less can be used for a softer soup.
Easy to make: Quick and simple to prepare, this chowder is perfect for a quick weekday dinner or an informal get-together with friends.

Hearty and satisfying: This chowder is a terrific alternative for comfort food because it is both filling and nourishing, thanks to the combination of clams, potatoes, and other vegetables.
Leftover-friendly: Easy to reheat, this chowder is perfect for meal prepping or eating the next day.

When it comes to soups, Ina Garten’s Manhattan clam chowder is one that will become a fixture in your kitchen.

What Is Ina Garten Manhattan Clam Chowder Recipe?

Made with clams, bacon, potatoes, onions, carrots, celery, thyme, garlic, bay leaves, and canned tomato sauce, Manhattan Clam Chowder is a classic tomato-based chowder by Ina Garten. White wine and thick cream are added as a final touch to the soup. This chowder is a warm and satisfying meal on a chilly winter night.

🍝 Ingredients

2 tablespoons good olive oil
2 cups chopped yellow onions (2 onions)

2 cups medium-diced celery (4 stalks)
2 cups medium-diced carrots (6 carrots)
4 garlic cloves, minced

2 teaspoons chopped fresh thyme leaves (1 teaspoon dried)
1 teaspoon red pepper flakes
1 (28-ounce) can plum tomatoes, drained and coarsely chopped

1 1/2 cups tomato juice
1 cup chicken stock
2 cups water

2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6.5-ounce can chopped clams, drained, or 1 cup freshly shucked clams

2 pounds fresh cherrystone clams, scrubbed
1 cup medium-diced red onion (1 onion)
1/3 cup chopped fresh parsley leaves

Saltine crackers, for serving

🔪How To Make Manhattan Clam Chowder

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions, celery, and carrots and cook for 10 minutes, until the vegetables are soft.
Add the garlic, thyme, and red pepper flakes and cook for 2 minutes, until fragrant.

Add the chopped tomatoes, tomato juice, chicken stock, water, salt, and black pepper. Bring the mixture to a boil, then lower the heat and simmer for 15 minutes.
Meanwhile, in a separate pot, steam the cherrystone clams in 1 cup of water until they open. Discard any clams that do not open.
Remove the clams from the shells and chop roughly. Add the chopped clams, canned clams, red onion, and parsley to the soup and simmer for another 5 minutes.

Taste and adjust seasoning, if necessary. Serve hot with Saltine crackers on the side.

💭Recipe Tips

Here are some pointers for making Ina Garten’s Manhattan clam chowder:

Soups taste much better when made with freshly harvested veggies and herbs. It’s important to utilize high-quality, fresh ingredients.

Cherrystone clams should be scrubbed thoroughly before steaming to remove any grit or sand. Scrub the shells with a hard brush and running water.

The amount of red pepper flakes called for in Ina’s recipe can be adjusted to suit your preference. Likewise, if you feel it needs additional seasoning, salt and pepper are easy enough to add.

If the soup is excessively thick, you can dilute it by adding more liquid, such as chicken stock, tomato juice, or water.

Like other soups and stews, the flavors of Manhattan clam chowder improve with time in the fridge. Make the soup a day ahead of time and let it settle in the fridge overnight. Reheat and serve the next day.

Ina Garten suggests serving her clam chowder with a side of Saltine crackers. In addition to providing a satisfying crunch, the crackers can be utilized to sop up the broth’s delicious juices.

🍴 What To Serve With Manhattan Clam Chowder?

Even though Manhattan clam chowder is substantial enough to stand on its own as a meal, there are some accompaniments that go particularly well with it. Here are a few suggestions:

Crusty Bread: Sourdough or French bread, which has a crust, is ideal for mopping up the flavorful broth of Manhattan clam chowder.
Salad: A salad on the side can cut through the fattiness of the soup. To start, have a green salad with vinaigrette or a Caesar salad with croutons.
Seafood: As seafood is already used to make Manhattan clam chowder, you can add even more seafood to the dish at the time of serving. Seared scallops, crab cakes, grilled shrimp, and steamed calamari are all delicious possibilities.

Vegetables: Roasted or grilled veggies are a great way to add color and flavor to your meal. As a side dish, you may offer your guests some roasted Brussels sprouts or grilled asparagus.

When determining what to offer with the Manhattan clam chowder, keep in mind the preferences of your guests and any food allergies they may have.

🥶 How To Store Leftovers

Depending on how much you have left and how soon you expect to eat it, there are several options for storing your leftover Manhattan clam chowder. The following are some potential solutions:

Refrigerate: Store the clam chowder in an airtight container in the fridge if you intend to eat the leftovers within a few days. Before putting the soup in the fridge, let it cool to room temperature. Make sure to eat the leftovers within three to four days.

Freeze: The soup if you have a large amount of leftovers or if you won’t be able to finish it within a few days. It’s best to wait until the soup has cooled to room temperature before storing it in a freezer-safe container or bag. Freezing causes items to expand, so make sure there is sufficient room at the top of the bag or container for them to grow. Date the jar and keep it in the freezer for up to three months. Soup should be thawed in the refrigerator overnight before being reheated the following day.

🌡️ How To Reheat Leftovers

Reheating leftover Manhattan clam chowder can be done in a few different ways.

Stovetop: One of the greatest ways to reheat soup while preserving its texture and flavor is on the burner. If you want to reheat some soup, all you have to do is pour it into a pot and heat it over medium heat until it’s hot enough for you. Soup tends to stick to the bottom of the pot if you don’t give it a stir every so often. You can thin the soup out with with additional water or broth if you feel it is too thick.
Microwave: Reheating the soup in the microwave is a quick and easy option if time is of the essence. Heat the soup in a microwave-safe bowl for 1-2 minutes at high power, stirring once. In the microwave, soup can quickly boil over, so keep an eye on it.
Oven: Reheating a big pot of soup in the oven is a great option. Turn on the oven and set the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Place aluminum foil over a baking dish and pour in the soup. Warm the soup in the oven for 20 to 30 minutes.

In order to guarantee that the soup heats evenly regardless of the method you use, you should stir it at regular intervals. As soon as the soup reaches the ideal temperature, dish it up. Make sure to portion up any leftover Manhattan clam chowder before reheating to keep from warming it more than once.

FAQ Section

What is the difference between Manhattan and England clam chowder?

It’s common knowledge that Manhattan clam chowder is made with tomatoes, while England clam chowder is made with milk and cream. The tomatoes in Manhattan clam chowder give it a reddish hue, while the milk in England clam chowder gives it a creamy white appearance. Diced potatoes, carrots, and celery are common additions to Manhattan clam chowder, while potatoes, onions, and bacon are standard in England clam chowder.

Can Manhattan clam chowder be made with canned clams?

It is possible to create Manhattan clam chowder with clams from a can, but fresh clams are almost always recommended because of the superior quality of their flavor and texture.

What type of clams are used in Manhattan clam chowder?

Quahog clams, which are known for their big size and tough shells, are frequently utilized in the preparation of Manhattan clam chowder.

Can Manhattan clam chowder be made ahead of time?

Yes, it is possible to prepare Manhattan clam chowder ahead of time. When storing it for up to three days in the refrigerator, it is advisable to do it in a container that is airtight.

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