Manhattan Clam Chowder For Two Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANHATTAN STYLE CLAM CHOWDER

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Provided by Halie

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 3h50m

Yield 12

Number Of Ingredients 15



Manhattan Style Clam Chowder image

Steps:

  • Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  • Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

THE ULTIMATE MANHATTAN CLAM CHOWDER

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



The Ultimate Manhattan Clam Chowder image

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

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)

MANHATTAN CLAM CHOWDER

Provided by Emeril Lagasse

Yield 6 to 8 main course servings

Number Of Ingredients 17



Manhattan Clam Chowder image

Steps:

  • In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
  • In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

MANHATTAN CLAM CHOWDER

This is a very zesty and flavorful soup!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 7



Manhattan Clam Chowder image

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.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 15.8 g, Cholesterol 5.1 mg, Fat 0.2 g, Fiber 2.1 g, Protein 3.9 g, Sodium 202.5 mg, Sugar 3.4 g

1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
¼ cup chopped green onions
¼ teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

QUICK MANHATTAN CLAM CHOWDER

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



Quick Manhattan Clam Chowder image

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

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

MANHATTAN CLAM CHOWDER

Categories     Soup/Stew     Potato     Shellfish     Tomato     Sauté     Quick & Easy     Clam     Celery     Bell Pepper     Spring     Simmer     Gourmet

Yield Makes 1 serving

Number Of Ingredients 9



Manhattan Clam Chowder image

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.

2 bacon slices, cut into 1/2-inch squares
1/3 cup chopped onion
3 tablespoons diced (1/3 inch) green bell pepper
3 tablespoons diced (1/3 inch) celery
2/3 cup diced (1/3 inch) peeled boiling potato (1 small)
1 (8-oz) bottle clam juice
1 cup canned diced tomatoes (8 oz), including juice
1 1/2 dozen small hard-shelled clams (1 1/2 to 2 inches in diameter; 2 pounds total), scrubbed well
2 tablespoons chopped fresh flat-leaf parsley

MANHATTAN CLAM CHOWDER

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



Manhattan Clam Chowder image

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.

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

MANHATTAN CLAM CHOWDER

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



Manhattan Clam Chowder image

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

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.

MANHATTAN CLAM CHOWDER

Provided by Food Network

Yield 2 1/2 to 3 quarts finished sou

Number Of Ingredients 15



Manhattan Clam Chowder image

Steps:

  • In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.;

2 tablespoons olive oil
1/4 pound fresh slab bacon or fat back, diced
4 carrots, peeled and diced, about 2 cups
1 large onion, peeled and diced, about 1 cup
4 celery stalks, diced, about 1 cup
3 tablespoons fresh oregano
3 tablespoons fresh thyme leaves
2 bay leaves
2 tablespoons chopped garlic
1 teaspoon cayenne pepper
1 cup plum tomatoes, drained and crushed
2 quarts water
2 russet potatoes (about 3/4 pound), cleaned, peeled, and diced
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Salt and freshly ground black pepper to taste

MANHATTAN CLAM CHOWDER

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

Provided by PalatablePastime

Categories     Chowders

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19



Manhattan Clam Chowder image

Steps:

  • Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
  • Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
  • Add the potatoes and simmer until they are tender, about 20-25 minutes more.
  • Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
  • If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
  • Serve when hot, about 2-3 minutes after adding clams.

3 (10 ounce) cans baby clams, drained (juice reserved)
3 cups clam juice (or water)
3 ounces salt pork, finely minced
1 cup diced onion
1/2 cup diced carrot
1 cup diced celery
1/2 cup diced leek (white part only)
1/2 cup diced green bell pepper
2 cloves garlic, mashed to a paste
1 (16 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
2 medium potatoes, peeled and diced
1 teaspoon salt (to taste)
1/2 teaspoon white pepper (to taste)
1/2 teaspoon Tabasco sauce (to taste)
1/2 teaspoon Worcestershire sauce (to taste)
1/2 teaspoon Old Bay Seasoning (to taste)

CHEF JOHN'S MANHATTAN CLAM CHOWDER

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



Chef John's Manhattan Clam Chowder image

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

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

MANHATTAN CLAM CHOWDER (QUICK)

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

Provided by Derf2440

Categories     Chowders

Time 45m

Yield 1 quart, 2-4 serving(s)

Number Of Ingredients 11



Manhattan Clam Chowder (Quick) image

Steps:

  • Combine all ingredients except crackers in a saucepan.
  • Simmer covered for 30 minutes or until veggies are tender.
  • Serve with oyster crackers or crackers of your choice.

2 tablespoons chopped onions
1/4 cup sliced celery (optional)
1 (6 1/2 ounce) can minced clams (I use whole baby)
1 (16 ounce) can tomatoes, chop with juice (or 1 can stewed tomatoes)
1 small potato, cubed
1 small carrot, chopped
1 dash thyme or 1 dash marjoram
salt
cayenne pepper
1 slice bacon, cooked and crumbled (optional)
oyster crackers (optional)

CLASSIC MANHATTAN CLAM CHOWDER

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



Classic Manhattan Clam Chowder image

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.

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

HEARTY MANHATTAN CLAM CHOWDER

This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you have yourself a complete meal. -Carol Bullick, Royersford, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 7h20m

Yield 6 servings (about 2-1/4 quarts).

Number Of Ingredients 11



Hearty Manhattan Clam Chowder image

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.

Nutrition Facts : Calories 203 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 995mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.

1-1/2 pounds potatoes (about 3 medium), peeled and cut into 3/4-inch cubes
1 large onion, chopped
2 medium carrots, shredded (about 3/4 cup)
3 celery ribs, sliced
4 cans (6-1/2 ounces each) chopped clams, undrained
5 bacon strips, cooked and crumbled
1 tablespoon dried parsley flakes
1 bay leaf
1-1/2 teaspoons dried thyme
1/4 teaspoon coarsely ground pepper
1 can (28 ounces) diced tomatoes, undrained

CROWD PLEASER MANHATTAN CLAM CHOWDER

This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.

Provided by Cat..atude

Categories     Chowders

Time 1h30m

Yield 25 serving(s)

Number Of Ingredients 14



Crowd Pleaser Manhattan Clam Chowder image

Steps:

  • Saute lightly, onions and bacon.
  • Drain clams reserving juice.
  • In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
  • When broth and clamato come to a boil, add bacon and onions.
  • Bring back to boil,then add barley, rice,and carrots.
  • Bring back to boil and then simmer for 1/2 hour.
  • Now add tobasco, pepper and potatoes.
  • Simmer again for another 45 minutes.
  • Add clams.
  • Thicken soup if desired (equal amounts of flour and water mixed together.

Nutrition Facts : Calories 220, Fat 9, SaturatedFat 2.8, Cholesterol 29.8, Sodium 792.3, Carbohydrate 24.8, Fiber 2.6, Sugar 7.4, Protein 10.4

3 (14 ounce) cans clam broth
1 (28 ounce) can clams
1 (14 ounce) can clams
2 liters of extra spicy clamato juice
84 ounces diced tomatoes
1 lb bacon, diced
2 cups dice onions
2 cups diced carrots
4 cups diced potatoes
1/3 cup pot barley
1/3 cup rice
2 -3 drops Tabasco sauce (to taste)
pepper (to taste)
Tabasco sauce, to suit taste

SLOW-COOKED MANHATTAN CLAM CHOWDER

I came up with this simple, delicious soup years ago when my husband and I both worked. It's easy to dump all the ingredients into the slow cooker in the morning...and wonderful to come home to the aroma of dinner ready. -Mary Dixon, Northville, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h10m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 13



Slow-Cooked Manhattan Clam Chowder image

Steps:

  • In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Discard bay leaf and peppercorns.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 612mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

3 celery ribs, sliced
1 large onion, chopped
1 can (14-1/2 ounces) sliced potatoes, drained
1 can (14-1/2 ounces) sliced carrots, drained
2 cans (6-1/2 ounces each) chopped clams
2 cups reduced-sodium tomato juice
1-1/2 cups water
1/2 cup tomato puree
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried thyme
1/2 teaspoon salt
1 bay leaf
2 whole black peppercorns

CLAM CHOWDER FOR TWO

Make and share this Clam Chowder for two recipe from Food.com.

Provided by 89240

Categories     Chowders

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8



Clam Chowder for two image

Steps:

  • In a heavy saucepan cook the bacon, the onion, and the celery in the butter over moderately low heat, stirring, until the celery is softened add the milk, the clams with the liquor, and the potatoes, peeled and cut into 1/2-inch pieces, and simmer the chowder, stirring occasionally, for 15 minutes, or until the potatoes are very tender.
  • Stir in the scallion greens and salt and pepper to taste.

Nutrition Facts : Calories 428.6, Fat 19.1, SaturatedFat 9.7, Cholesterol 96.3, Sodium 327.4, Carbohydrate 36.1, Fiber 3.3, Sugar 2.8, Protein 28

1 slice bacon, sliced
1 small onion, chopped fine
1 celery rib, chopped fine
1 tablespoon butter
1 1/2 cups milk
1 (10 ounce) can clams or 2 (6 1/2 ounce) cans minced clams, including the liquor
1/2 lb potato
1/4 chopped scallion top

More about "manhattan clam chowder for two recipes"

CLASSIC MANHATTAN CLAM CHOWDER - RECIPE - FINECOOKING
Stir to mix well. Bring to a boil over high heat, and then lower the heat to a simmer and cook for 30 minutes, stirring occasionally, or until the potatoes are fork-tender. Add the clams with their juice and season with the salt and …
From finecooking.com
classic-manhattan-clam-chowder-recipe-finecooking image


MANHATTAN CLAM CHOWDER » TIDE & THYME
Add the broth, diced tomatoes, potatoes, thyme, bay leaves, bacon, chopped clams, and reserved clam juice. Stir to combine, cover and bring to a boil. Reduce heat to medium-low and simmer for about 45 minutes, until …
From tideandthyme.com
manhattan-clam-chowder-tide-thyme image


HOW TO MAKE MANHATTAN CLAM CHOWDER - DELISH
Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. Bring to a boil ...
From delish.com
how-to-make-manhattan-clam-chowder-delish image


MANHATTAN CLAM CHOWDER RECIPE EASY 30 MINUTES
Bring the chowder to a boil, then immediately reduce heat to low. Simmer chowder on low heat for about 15-20 minutes, or until the potatoes are tender. Now add the clams to the chowder. Carefully mash a few of the potatoes in …
From bestrecipebox.com
manhattan-clam-chowder-recipe-easy-30-minutes image


MANHATTAN CLAM CHOWDER RECIPE - TODAY.COM
Preparation. For the clams: 1. In a large sauce pot, sauté the garlic cloves in butter over medium heat until browned. Add thyme sprigs and white wine.
From today.com
manhattan-clam-chowder-recipe-todaycom image


CHOWDER - WIKIPEDIA
Chowder is a type of soup or stew often prepared with milk or cream and thickened with broken crackers, crushed ship biscuit, or a roux.Variations of chowder can be seafood or vegetable.Crackers such as oyster crackers or …
From en.wikipedia.org
chowder-wikipedia image


MANHATTAN CLAM CHOWDER
Soup Manhattan Clam Chowder Published January 29, 2020 Last Modified January 29, 2020 Sara Comments Manhattan Clam Chowder Pinterest Facebook Twitter Email Jump Recipe …
From cipran.isageek.net


MANHATTAN CLAM CHOWDER - THE KITCHEN MAGPIE
Instructions. In a large pot medium heat, sauté the bacon until crisp. Add in the onion and fry until soft and translucent. Add in the thyme, garlic and red pepper flakes, and …
From thekitchenmagpie.com


TWO CLAM CHOWDER RECIPES ~ NEW ENGLAND AND …
8 Slices of Bacon. 1 ½ cups Baby Clams or Chopped Clams. 2 - 27 oz. cans of Clam Juice (about 6-7 cups). 1 cup chopped Potato (Russet). 1 cup chopped Onion (Spanish). …
From yaeat.tv


MANHATTAN CLAM CHOWDER - HEALTHY EATING FOR FAMILIES
Directions: Drain clams but reserve juice; set aside. Pour reserved clam juice into measuring cup until it measures 1 1/2 cups. May need to add extra water if not enough clam juice. In a large …
From healthyeatingforfamilies.com


MANHATTAN CLAM CHOWDER - CULINARY HILL
Instructions. Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. …
From culinaryhill.com


HOW TO MAKE MANHATTAN CLAM CHOWDER - GOOD HOUSEKEEPING
Heat oil in large pot or Dutch oven on medium. Add celery, onion and carrot and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in garlic and red pepper …
From goodhousekeeping.com


MANHATTAN CLAM CHOWDER - CAMPBELL SOUP COMPANY
Dig in! Campbell's® Chunky® Manhattan Clam Chowder Soup—Soup That Eats Like a Meal®. When you need food that works as hard as you do, grab Campbell's® Chunky® soups. ...
From campbells.com


BEST CC'S MANHATTAN CLAM CHOWDER RECIPES - FOOD NETWORK CANADA
Step 4. Cook bacon in the same large pot over medium-high heat just until crisp. Reserve 1 tbsp. of bacon fat in the pot and discard remaining bacon fat. Step 5. Reduce heat …
From foodnetwork.ca


HOMEMADE MANHATTAN CLAM CHOWDER RECIPE - CHEF DENNIS
Chops the clams into small pieces and refrigerate until needed. In a 4- 6 quart soup pot cook the bacon until almost done (about 5-6 minutes). Reduce the heat to medium and …
From askchefdennis.com


A MANHATTAN CLAM CHOWDER RECIPE WITH ACTUAL FRESH CLAMS
Rinse and scrub clams well in cold water. Bring 3 cups water to a boil over medium high heat in an 8-quart stock pot. Cover and add clams and steam about 8 – 12 minutes or until clams …
From fearlesseating.net


MANHATTAN CLAM CHOWDER - DINNER AT THE ZOO
Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp. Remove the bacon from the pot and drain on paper towels. Add the onions, carrots …
From dinneratthezoo.com


SLOW COOKER MANHATTAN-STYLE CLAM CHOWDER RECIPE
Add remaining ingredients to slow cooker pot. Stir to blend. Cover and cook on low for 6 to 8 hours. If a thicker soup is desired, combine the optional flour and melted butter, the …
From thespruceeats.com


MANHATTAN CLAM CHOWDER WITH CHICKEN BROTH - DELISHABLY
Add the garlic and 6-ounces of the tomato paste. Stir until the tomato paste sticks to the vegetables uniformly. The tomato paste will help give the soup a hearty thickness. Pour the …
From delishably.com


MANHATTAN SEAFOOD CHOWDER WITH SCALLOPS AND SHRIMP (FOR 2)
For Jay's Manhattan Seafood Chowder, a mirepoix of onions, peppers, celery, zucchini, and garlic are sauteed, then combined with red wine, carrots, red potatoes, San Marzano plum …
From jays2go.com


EASY MANHATTAN CLAM CHOWDER - SIMPLY STACIE
Instructions. In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender. Stir in clams with juice, potatoes and water and heat to boiling. Reduce heat. Cover …
From simplystacie.net


GRANDMA'S MANHATTAN CLAM CHOWDER RECIPE - AMYCASEYCOOKS
Sauté the vegetables for about 6 to 8 minutes or until softened and the onions are translucent. Add the zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, …
From amycaseycooks.com


MANHATTAN STYLE CLAM AND CORN CHOWDER | OLIVE & MANGO
Add the corn and cook until the kernels are lightly browned at the edges, another 3-5 min. Add onion, carrots, garlic, jalapeños, celery, and potato, thyme, old bay seasoning, stir …
From oliveandmango.com


MANHATTAN CLAM CHOWDER - BETTER THAN NEW ENGLAND? - FOOD …
While not nearly as popular as New England style, Manhattan Clam Chowder can be every bit as rich, satisfying, and delicious, just as long as you use this re...
From youtube.com


IN SEARCH OF THE PERFECT CLAM CHOWDER - SAVEUR
Lynda Nenninger and Patricia Robinson have owned Chowder Bar since 1988, paving its minuscule lot with decades’ worth of crushed chalky white and iridescent purple …
From saveur.com


MANHATTAN CLAM CHOWDER - A FAMILY FEAST®
Bring to a boil then lower to a gentle simmer and cook, stirring occasionally for 25 to 30 minutes or until potatoes are almost tender. Add in tomato paste and cook for five more …
From afamilyfeast.com


NEW MANHATTAN CLAM CHOWDER - WHOLESOMELICIOUS
Ingredients. 1 dozen fresh live clams Several cans of whole or chopped clams can be substituted if fresh are not available. 1 - 1 ½ cups clam juice this will be collected from the …
From wholesomelicious.com


MANHATTAN-STYLE CLAM CHOWDER | SAVEUR
Place the salt pork in an 8-qt. saucepan over medium-low heat. Cook the pork, stirring, until its fat renders, about 12 minutes. Add the bay leaves and half the onions and …
From saveur.com


CHEF JOHN'S SECRETS TO MANHATTAN CLAM CHOWDER | ALLRECIPES
Chef John's Secrets to Manhattan Clam Chowder. Not like what mom used to heat up from a can! By Chef John September 24, 2021. Canned soup was one of my childhood …
From allrecipes.com


MANHATTAN CLAM CHOWDER - READY IN 15! - COOKTHESTORY
Put the oil and butter in a large pot or Dutch oven over medium heat. Finely dice the potatoes (1/4-inch cubes is great). Add the potatoes to the pot. Stir and cover. Pour the clam …
From cookthestory.com


Related Search