Crowd Pleaser Manhattan Clam Chowder Recipes

HEARTY MANHATTAN CLAM CHOWDER

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.

MANHATTAN CLAM CHOWDER

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.

JASPER'S MANHATTAN CLAM CHOWDER

Steps:

• 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.
• 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.
• 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.
• 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.
• 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

NEW ENGLAND CLAM CHOWDER KISSED BY MANHATTAN

Steps:

• For the clams: Bring the wine and 1/2 cup water to a boil in a large saucepan, stir in the littleneck clams, cover and steam until the clams open, about 5 minutes. Discard any clams that do not open. Remove the clams with a slotted spoon and place in a bowl to cool.
• Bring the broth back to a boil, add the cockles and cook until open, about 5 minutes. Discard any cockles that do not open. Remove with a slotted spoon to a separate bowl (these will be used in their shells as a garnish).
• Strain the clam broth through a mesh strainer lined with cheesecloth into a bowl. Set aside.
• Remove the littleneck clams from their shells and coarsely chop.
• For the potato: Put the potato in a small saucepan, cover with cold water, add 1 tablespoon salt and bring to a boil. Cook until a paring knife inserted into the center meets with some resistance, about 15 minutes. Drain and let cool slightly, about 10 minutes.
• Heat the butter and oil in a cast-iron or nonstick pan until it begins to shimmer. Cut the potato into a 1/2-inch dice. Add the potato to the pan, season with salt and pepper and cook until lightly golden brown on all sides.
• For the bacon: Heat the oil in a small pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
• For the fried okra: Heat the oil in a small saucepan until it begins to shimmer. While the oil heats, season the okra with salt and pepper, dredge in the cornmeal. Fry in the oil, in batches if needed, until golden brown and just tender, about 4 minutes. Remove to a plate lined with paper towels and season with salt.
• For the chowder: Heat the oil in a large saucepan over medium heat. Add the shallots, carrot and celery and cook until soft, about 4 minutes. Add the anchovy and chile flakes and cook for 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly.
• Add the clam juice and reserved clam broth and bring to a boil. Reduce the heat to low, add the reserved littleneck clams and cook for 10 minutes. Add the parsley, oregano and thyme and cook for 1 minute. Whisk in the creme fraiche and lemon zest until smooth. Season with salt and pepper to taste.
• Ladle the soup into bowls, top with some of the potatoes, bacon, okra and reserved cockles. Garnish with parsley leaves.

MANHATTAN CLAM CHOWDER

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.
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TYLER'S MANHATTAN CLAM CHOWDER

Steps:

• In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.
• Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.
• Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.
• Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.

MANHATTAN CORN CHOWDER

Steps:

• Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6 to 8 minutes.
• Stir in the tomato paste and thyme leaves and cook for 2 more minutes.
• Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
• Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper

MANHATTAN CLAM CHOWDER

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.

MANHATTAN CLAM CHOWDER

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.