TOMATO CLAM CHOWDER
Steaming bowls of this Manhattan-style clam chowder really warm guests when they come in from the cold on Christmas Eve.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- Place the potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and celery until tender. Add garlic; cook 1 minute longer. , Drain clams, reserving liquid; set clams aside. Drain potatoes and return to the pan. Add the onion mixture, bacon and reserved clam liquid. Stir in the water, tomato sauce, tomatoes, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until heated through. Add clams and parsley; simmer 5 minutes longer.
Nutrition Facts : Calories 149 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 507mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
MANHATTAN CLAM CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 to 6 first-course servings (
Number Of Ingredients 16
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
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
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
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
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
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
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
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
TOMATO AND BACON CLAM CHOWDER
Steps:
- In a 1 1/2-quart saucepan cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. In fat remaining in pan cook onion, celery, and garlic with salt and pepper to taste over moderately low heat, stirring, until softened.
- In a bowl whisk together reserved clam liquor, wine, water, and tomato paste and add to onion mixture. Peel potato and cut into 1/2-inch pieces. Add potato and tomatoes to saucepan and simmer, covered, until potato is tender, about 15 minutes. Add clams and parsley and simmer, covered, 2 minutes.
- Serve chowder sprinkled with bacon.
TOMATO CHOWDER
Make and share this Tomato Chowder recipe from Food.com.
Provided by maryjane in spain
Categories Chowders
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 ingredients in a large saucepan. Bring to a boil, reduce heat and simmer until vegetables are tender (approx. 15 min).
- Make a double boiler by placing a glass bowl over a pot of simmering water, making sure that the water does not touch the bowl.
- Add butter and stir while it melts. Sprinkle in flour, salt, pepper and mustard. Add milk all at once. Stir in Worcestershire sauce and continue stirring until smooth.
- Add cheese and stir until cheese has melted and sauce is thick.
- Add to vegetables and bring to a boil.
- Add parsley and serve piping hot.
Nutrition Facts : Calories 242.1, Fat 15.1, SaturatedFat 9.4, Cholesterol 46, Sodium 675.3, Carbohydrate 17.5, Fiber 2.2, Sugar 3.2, Protein 10.3
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
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.
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TOMATO CLAM CHOWDER RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
5/5 Category ChowderServings 8Total Time 1 hr
- Scrape the tomatoes and their juices from the packs into a food processor and pulse until coarsely chopped.
- In a large pot, combine the clams and clam juice and bring to a boil. Cover and simmer over moderately low heat until the clams open, about 8 minutes. Remove from the heat. Using a slotted spoon, transfer the clams to a large bowl. Remove the clams from their shells, coarsely chop the meat and reserve. Strain and reserve the clam broth. Rinse out the pot.
- In the same pot, heat the olive oil. Add the onion and cook over moderate heat until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the reserved clam broth, potatoes, chicken broth, thyme sprigs and bay leaf. Bring to a simmer, cover and cook over moderately low heat until the potatoes are tender, about 12 minutes. Add the chopped tomatoes to the pot, cover and simmer for 3 minutes. Discard the thyme sprigs and bay leaf. Stir in the chopped clams and season the chowder with salt and pepper. Ladle into bowls, sprinkle with the parsley and serve.
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