Manhattan Clam Chowder Recipes

QUICK MANHATTAN CLAM CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
• Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
• Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

MANHATTAN CLAM CHOWDER

Steps:

• In 4-quart Dutch oven, cook bacon and onion over medium heat 8 to 10 minutes, stirring occasionally, until bacon is crisp and onion is tender; drain off fat.
• Stir in clams, potatoes, celery and water. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender.
• Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling, stirring occasionally.

MANHATTAN CLAM CHOWDER

Steps:

• Cook bacon in a 2- to 3-quart heavy saucepan over moderate heat, stirring, until golden, about 5 minutes. Reduce heat to moderately low, then add onion, bell pepper, and celery and cook, stirring, until softened, about 5 minutes. Stir in potato, bottled clam juice, and tomatoes (with juice) and simmer, covered, 10 minutes. Stir in clams and simmer, covered, stirring occasionally, until clams open wide, 8 to 10 minutes. (Discard any clams that after 10 minutes have not opened.) Remove pan from heat.
• Remove most of clamshells with tongs, then detach clams and return them to chowder. (Keep a few in their shells for garnish.) Stir in parsley and salt and pepper to taste.

THE ULTIMATE MANHATTAN CLAM CHOWDER

Steps:

• Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
• Chop the clams.
• In a large pot, cook the bacon over medium/high heat until slightly crisp.
• Add the onions and cook, stirring until transparent.
• Add the pepper, carrot and celery and cook for about a minute.
• Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
• Bring to a boil and add potatoes.
• Simmer 30 minutes or until potatoes are tender.
• Remove the bay leaf. Add chopped parsley.
• Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
• You should only warm the shrimp over for best results.
• Season with salt and pepper, if desired.

MANHATTAN CLAM CHOWDER

Steps:

• In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

MANHATTAN CLAM CHOWDER

Steps:

• Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
• Heat 1 tablespoon oil in a large pot over medium-high heat. Add pancetta, and cook, stirring occasionally, until golden brown, about 7 minutes. Remove pancetta with a slotted spoon, and drain on paper towels. Pour off excess drippings, leaving just enough to coat bottom of pot. Add remaining 1 tablespoon oil, and reduce heat to medium. Add onion, celery, garlic, and red-pepper flakes, and cook, scraping bottom of pot, until vegetables are light gold, about 7 minutes.
• Raise heat to high, and stir in Marsala if desired. Add tomatoes, 1 cup reserved tomato juice, 2 1/2 cups reserved clam broth, and the potato. Reduce heat, and simmer until potato is tender, 8 to 10 minutes.
• Cut large clams in half. Stir clams, pancetta, parsley, and oregano into broth, and heat until warmed through, about 30 seconds. Season with salt and pepper, and serve immediately.

MANHATTAN CLAM CHOWDER

Steps:

• Brown the salt pork in a skillet over moderate heat until golden.
• Drain on paper towels and combine with the remaining ingredients in a large saucepan.
• Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours.
• The taste improves if refrigerated overnight.

EASY MANHATTAN CLAM CHOWDER RECIPE

Steps:

• Peel the celery root with a sharp chef's knife and cut into 1/2-3/4 inch dice. Dice the bacon.
• Heat a 5 quart dutch over or soup pot oven medium heat. When hot, add just a touch of oil to the pot and then the bacon. Let the bacon cook until crispy, stirring occasionally, for about 5-6 minutes. Meanwhile chop the rest of the vegetables and open the cans.
• Turn the heat down to medium low and add the onion, garlic, green bell pepper, carrot and celery root, stirring to coat in the bacon grease. Pour in the wine and cover with a lid, letting the vegetables sweat for 2-3 minutes, stirring once or twice. Stir in the thyme, bay leaves and tomato paste.
• Add the plum tomatoes and their liquid to the pot, either crushing with your hands or cutting them with kitchen shears right in the pot. Add the chicken broth and clam juice. Turn the heat to medium high and bring the chowder just up to a boil and then turn the heat back down to medium or medium-low so the chowder can simmer for 15 minutes.
• Add the clams and heat through. Add the butter and stir until it has melted. Add salt to taste and lots of pepper to bring out the savory flavor of the soup. Stir in the parsley and serve.

HEARTY MANHATTAN CLAM CHOWDER

Steps:

• Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.

MANHATTAN CLAM CHOWDER

Steps:

• Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
• Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
• Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
• Add the olive oil and garlic, and cook for 30 seconds.
• Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
• Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
• Add the potatoes and clam broth.
• The broth should just barely cover the potatoes; if it doesn't, add enough water to cover.
• Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
• If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
• Add the tomatoes, and simmer 5 minutes more.
• Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
• If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
• Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
• When ready to serve, reheat the chowder over low heat; don't let it boil.
• Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

MANHATTAN CLAM CHOWDER

Steps:

• Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
• Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
• Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
• Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
• Meanwhile, chop the clams into bits that are about the size of the bacon dice.
• When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
• The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.

MANHATTAN CLAM CHOWDER

Steps:

• Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
• Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
• Stir in the undrained tomatoes and the chopped clams and heat through.

MANHATTAN CLAM CHOWDER

Steps:

• Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes.
• Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers.
• Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g

MANHATTAN CLAM CHOWDER

Steps:

• Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
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