Manhattan Clam Chowder Recipes

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MANHATTAN CLAM CHOWDER

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



Manhattan Clam Chowder image

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

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

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

Provided by Daniel Humm

Categories     Soup/Stew     Shellfish     Dinner     Lunch     Seafood     Clam     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 29



Manhattan Clam Chowder image

Steps:

  • Clam Chowder Sauce
  • In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds. Add the clams and stir for 30 seconds. Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes. Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified. Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes. Remove and discard the thyme sprigs.
  • Clam Ragout
  • In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat. Add the shallot and simmer until tender, about 2 minutes. Add the corn kernels and simmer until cooked, 1 1/2 to 2 minutes. Add the celery and cook until tender, 2 to 3 minutes. Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm. Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.
  • To Finish
  • Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing. Divide the clam ragout among the bowls. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish. Garnish with celery leaves and 2 clams in their shells and finish with olive oil.

Clam Chowder Sauce
5 3/4 cups bottled clam juice
5 pounds littleneck clams
1/4 cup flour
3 tablespoons canola oil
3 shallots, sliced (1/4 inch)
2 ribs diced (1/4 inch) celery
2 heads garlic, halved
1 tomato, quartered
1 bunch parsley
1/4 cup tomato paste
1 cup white wine
2 tablespoons butter
3 sprigs thyme
Lemon juice
Clam Ragout
1/4 cup Chicken Stock
2 tablespoons diced (1/8 inch) shallot
1 cup fresh corn kernels
1/4 cup diced (1/4 inch) celery
Clams, reserved from making Clam Chowder Sauce
Confit Cherry Tomatoes
1/4 cup green celery leaves
12 cherry tomatoes, halved
2 tablespoons cold butter
Salt
To Finish
Celery leaves
Olive oil

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

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)

MANHATTAN CLAM CHOWDER

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



Manhattan Clam Chowder image

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

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

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

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

MANHATTAN CLAM CHOWDER

Provided by Food Network

Time 2h10m

Yield 2 1/2 to 3 quarts finished so

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

The best recipes are always the simplest and this is my favorite for chowder. It features classic easy-to find ingredients: It''s a cinch to make, and best of all --it tastes great!

Provided by CHILI SPICE

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14



Manhattan Clam Chowder image

Steps:

  • In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.

8 slices bacon, chopped
2 cups chopped clams (I use canned)
4 cups clam juice
1/2 cup dry white wine (chardonnay)
1 large onion, chopped
2 carrots, medium size, diced
2 stalks celery, chopped
3 garlic cloves, minced
1/2 teaspoon dried thyme
1 teaspoon dried parsley
28 ounces canned whole tomatoes, drained then chopped
1 tablespoon tomato paste
4 medium potatoes, peeled and diced
2 -3 dashes Tabasco sauce (optional)

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

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Manhattan Clam Chowder image

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

3 slices thick-cut bacon, cut into 1/2-inch pieces
4 stalks celery, thinly sliced
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
1 large onion, finely chopped
1 large carrot, cut into 1/2-inch pieces
1 clove garlic, minced
2 bay leaves
6 sprigs thyme, leaves coarsely chopped
Kosher salt and freshly ground pepper
1 28-ounce can crushed San Marzano tomatoes
1 1-pound package frozen shelled clams, thawed
2 cups bottled clam juice
Oyster crackers, for serving (optional)

MANHATTAN CLAM CHOWDER

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16



Manhattan Clam Chowder image

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

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

HEALTHY MANHATTAN CLAM CHOWDER

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

Provided by PalatablePastime

Categories     Chowders

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 18



Healthy Manhattan Clam Chowder image

Steps:

  • Place salt pork into your soup pot and cook until fat renders and salt pork browns lightly (no need to drain fat unless you want to).
  • Add the onion, celery, leek, green pepper and garlic, and cook, stirring, until veggies become tender.
  • Add broth/water, reserved clam juice, undrained tomatoes (if you use fresh tomato you may want to add some tomato juice, broth, or water to compensate), bay leaf, thyme, oregano, salt, pepper, Tabasco, worcestershire, and Old Bay seasoning.
  • Stir well, bring to a boil and then lower heat, cover, and simmer for 30 minutes.
  • Add chopped turnips and simmer, covered, for 25 minutes more.
  • Add drained clams and heat for about 5 minutes or until warmed through.
  • Discard bay leaf before serving and check seasonings to see if adjustment is necessary.

Nutrition Facts : Calories 219.9, Fat 9.7, SaturatedFat 3.2, Cholesterol 34.4, Sodium 1019.2, Carbohydrate 21.6, Fiber 2.3, Sugar 7.4, Protein 11.8

2 (10 ounce) cans baby clams, drained (juice reserved)
30 ounces broth or 30 ounces water
3 ounces salt pork, finely minced
1 onion, chopped (optional)
1 chopped celery rib
1 leek, cleaned well and chopped
1 green bell pepper, chopped
2 -3 garlic cloves, minced
1 (16 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
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)
3 small turnips, peeled and diced

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