Martha Stewarts Manhattan Clam Chowder Recipe 55

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TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO



Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto image

I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams.

Provided by Timothy F.

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 (6 1/2 ounce) cans of chopped clams
1 (8 ounce) bottle clam juice
1 quart fresh stewed tomatoes or 35 ounces canned stewwed tomatoes
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 thick slices Canadian bacon or 1 slice virginia baked ham, diced
4 red potatoes, large dice with skin
4 yukon gold potatoes, peeled and large diced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
2 bay leaves
1/3 cup of chopped fresh curly-leaf parsley
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil and 1 tbsp unsalted butter
sea salt (to taste)

Steps:

  • Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
  • Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
  • Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
  • Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
  • Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
  • Serve hot with buttered toast points or saltine crackers.

Nutrition Facts : Calories 357.4, Fat 3.6, SaturatedFat 1.5, Cholesterol 32.4, Sodium 1117.5, Carbohydrate 63.5, Fiber 7.3, Sugar 11.9, Protein 20.2

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Make and share this Manhattan Clam Chowder recipe from Food.com.

Provided by Jeff Hixson

Categories     Chowders

Time 1h45m

Yield 13 cups

Number Of Ingredients 17

4 ounces thick slab bacon, unsliced rind removed and cut into 1/3 inch dice
2 tablespoons olive oil
3 garlic cloves, finely chopped (1 tbl)
1 large onion, cut into 1/2 inch dice (10 ounces)
2 stalks celery, cut into 1/3 inch dice (4 ounces)
1 medium green bell pepper, cut into 1/2 inch dice (6 ounces)
2 medium carrots, cut into 1/2 inch dice (4 ounces)
2 dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes
1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
5 cups clam broth
2 cups diced clams
1 (28 ounce) can whole peeled tomatoes with juice, cut into 1/2 inch dice
1/4 cup chopped flat leaf parsley
coarse salt
fresh ground black pepper

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.

Nutrition Facts : Calories 207.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 19.2, Sodium 587, Carbohydrate 28.9, Fiber 6.4, Sugar 3.2, Protein 9.6

QUICK MANHATTAN CLAM CHOWDER



Quick Manhattan Clam Chowder image

I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!

Provided by MEGSCOOKIN

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

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.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 25.8 g, Cholesterol 63.5 mg, Fat 4 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 0.5 g, Sodium 720.1 mg, Sugar 8.4 g

MARTHA STEWART'S MANHATTAN CLAM CHOWDER RECIPE - (5/5)



Martha Stewart's Manhattan Clam Chowder Recipe - (5/5) image

Provided by KathieC

Number Of Ingredients 16

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2 tablespoons olive oil
3 cloves garlic, finely chopped (1 tablespoon)
1 large onion (10 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
2 medium carrots (4 ounces), cut into 1/2-inch dice
dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
5 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

  • 1. Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot. 2. Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes. 3. Add 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 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. 4. Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in 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 after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld. 5. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided.

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 11

1/4 cup finely chopped bacon or salt pork
1 small onion, finely chopped (1/4 cup)
2 cans (6.5 oz each) minced or whole clams, undrained*
2 medium potatoes, diced (2 cups)
1/3 cup chopped celery
1 cup water
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14.5 oz) whole tomatoes, undrained

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.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 65 mg, Fiber 3 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 4 g, TransFat 0 g

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

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.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

You either like Manhattan clam chowder or you don't. James Beard famously called it "horrendous." But the chowder has its fans - the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York's immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico's in the late 19th century.

Provided by Sam Sifton

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
1/4 cup chopped parsley.

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.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 630 milligrams, Sugar 5 grams, TransFat 0 grams

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

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.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

CHEF JOHN'S MANHATTAN CLAM CHOWDER



Chef John's Manhattan Clam Chowder image

Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.

Provided by Chef John

Time 1h35m

Yield 6

Number Of Ingredients 18

2 (10 ounce) cans whole baby clams, undrained
2 (6.5 ounce) cans chopped clams, undrained
4 strips thick-cut bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
3 cloves garlic, minced
kosher salt to taste
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup bottled clam juice
2 cups chicken broth
2 medium carrots, cut into 1/2 inch pieces
2 ribs celery, sliced into 1/2-inch pieces
½ cup diced Italian tomatoes
freshly ground black pepper to taste
3 pinches cayenne pepper
3 cups peeled, diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
2 tablespoons chopped fresh Italian parsley

Steps:

  • Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
  • Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
  • Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
  • Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
  • Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
  • Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g

CLASSIC MANHATTAN CLAM CHOWDER



Classic Manhattan Clam Chowder image

Provided by David Rosengarten

Categories     Soup/Stew     Potato     Shellfish     Tomato     Vegetable     Appetizer     Dinner     Seafood     Clam     Boil     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 9

48 cherrystone clams
A little bottled clam juice (if necessary)
Quarter pound bacon, cut into quarter-inch dice
1 large onion, peeled and cut into quarter-inch dice
1 celery stalk, cut into quarter-inch dice
1 carrot, cut into quarter-inch dice
2 medium russet potatoes, peeled and cut into half-inch cubes
28-ounce can plum tomatoes, drained and coarsely chopped
2 teaspoons fresh thyme leaves

Steps:

  • 1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.
  • 2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any clams remain closed, put back on the heat, with the lid on the pan, and cook another 1-2 minutes. Remove remaining clams, reserve, discard any clams that have not opened.
  • 3. Pour the clam juice through a fine strainer and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam brother, add some bottled clam juice or water to make 6 cups total.
  • 4. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. Pour off excess fat, leaving behind the bacon and about 3 tablespoons of fat in the pan.
  • 5. Add the onion, celery, and carrot to the pan and cook until soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.
  • 6. While chowder is coming to a boil, remove clams from their shells and chop coarsely. Add to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.

THE ULTIMATE MANHATTAN CLAM CHOWDER



The Ultimate Manhattan Clam Chowder image

This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.

Provided by DeSouter

Categories     Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

2 dozen chowder clams
6 slices bacon
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes (I prefer Red Pack)
3 cups water
1 bay leaf
1 teaspoon thyme
1 teaspoon fresh ground pepper
4 potatoes, cubed
1/2 cup fresh parsley, chopped
1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)

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.

Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 3.6, Cholesterol 25.9, Sodium 532.7, Carbohydrate 27.2, Fiber 4.8, Sugar 3, Protein 11.5

CLAM CHOWDER TWO WAYS



Clam Chowder Two Ways image

The secrets to incredible clam chowder are tender seafood and silky broth; the rest is a matter of preference. Whether you keep it classic New-England-style with cream, or go to Manhattan by swapping in tomatoes and oregano, our sterling technique will net you summertime in a spoon.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 12

4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook's note)
1 tablespoon unsalted butter
1 ounce pancetta, diced
1/2 onion, diced (1 cup)
1 teaspoon fresh thyme leaves
1 dried bay leaf
1/2 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unbleached all-purpose flour (optional)
1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups)
3 tablespoons heavy cream
Kosher salt and freshly ground pepper
Oyster crackers

Steps:

  • Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
  • Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
  • Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
  • Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds-but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.

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