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
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
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
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.
TRADITIONAL NEW ENGLAND CLAM CHOWDER
Steps:
- Tap clams; discard any that do not close. Place clams and water in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until clams open. , Remove meat from clams; chop meat and set aside. Strain liquid through a cheesecloth-lined colander; set aside., In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Saute onion in drippings until tender., Return bacon to the pan; add clam meat and reserved liquid. Stir in the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender., Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Gradually stir in cream; heat through (do not boil).
Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 175mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
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
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
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.
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
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
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
MANHATTAN STYLE CLAM CHOWDER
Make and share this Manhattan Style Clam Chowder recipe from Food.com.
Provided by Dannielle
Categories Chowders
Time 9h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients in crock pot.
- Stir to blend.
- Cover and cook on high for 1 hour.
- Turn down to low and cook for 8 hours.
Nutrition Facts : Calories 427.9, Fat 14.7, SaturatedFat 4.6, Cholesterol 64.2, Sodium 2069.1, Carbohydrate 43.8, Fiber 6.4, Sugar 6.8, Protein 30.1
SPICY MANHATTAN CLAM CHOWDER
Posted in response to a request. I have never tried this only because I like New England style clam chowder better than Manhattan style.
Provided by Tami B.
Categories Chowders
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain clams-reserve liquid. Add water to clam liquid to make 3 cups.
- Partially cook bacon, stir in celery and onion and cook till tender Stir in tomatoes and juice, clam juice, potatoes, carrots, thyme, 1 tsp salt and 1/2 tsp white (or black) pepper.
- Bring to boil, reduce heat and simmer 30 min (till veggies are tender). Mash slightly to thicken.
- Stir in clams and heat through.
Nutrition Facts : Calories 242.7, Fat 4.1, SaturatedFat 1.2, Cholesterol 34.2, Sodium 152.6, Carbohydrate 32.9, Fiber 5.3, Sugar 6.8, Protein 19.2
B C FERRIES MANHATTAN CLAM CHOWDER FOR FIRST CLASS PASSENGERS
In British Columbia, Canada, the Ferries that travel the beautiful trip between the Mainland and Vancouver Island, are famous for their "Manhattan" styled Clam Chowder. In the small village by Horseshoe Bay terminal, one of the little bistro's has it's own kicked up version. This is my copycat version of their version! NOTE - this is on the spicy/hot side so if you aren't a fan of that, don't add the red pepper flakes. Serve up with a crusty white artisan bread and a crisp, dry white wine. May I recommend BC's Sonoma Ranch Pinot Grigio. UPDATE: Sept 3, 2012 - Upped the flavour factor on this tasty soup last night by adding in a small chopped zucchini, a small finely chopped fennel bulb and instead of using tomato paste I added 2 TBSP of chipotle adobe sauce. If you don't like the spice of peppers you could add some liquid smoke or smoked paprika instead. Because of the added ingredients I added a bit more clamato and a bit more wine.
Provided by Debi9400
Categories Chowders
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, saute bacon until crispy. Remove bacon and set on paper towel to remove excess fat. Remove and discard all but 2 Tbsp of bacon fat from pot.
- Add garlic and onions and saute until translucent, about 1 minute. Add celery, green pepper and carrots. Saute for about 2 minutes until tender. Add flour and stir until mixed in and browned - about 2 minutes.
- Add wine and stir until bits cooked onto bottom loosen up.
- Add Clamato juice and tomato paste;stir well.
- Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme. Mix well.
- Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally.
- Add baby clams with juice and bacon pieces. Simmer 15 minutes stirring occasionally.
- Ladle into bowls and serve immediately. Add salt to taste if wanted.
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