Manhattan Corn Chowder Recipes

CHEF JOHN'S MANHATTAN CLAM CHOWDER

Chef John's Manhattan Clam Chowder image

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

Ingredients

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

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 WITH CORN

Manhattan Style Clam Chowder With Corn image

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

Provided by dicentra

Categories Low Cholesterol

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 (14 ounce) cans diced tomatoes
1 cup chicken broth
1 cup potato, peeled and cubed
1 cup finely chopped onion
1 cup corn
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 ounces Canadian bacon, julienned
1 garlic clove, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams (do not drain)
salt and pepper

Steps:

Combine all ingredients except clams, salt and pepper in slow cooker.
Cover and cook 4-6 hours, adding clams during the last 45 minutes.
Discard bay leaf. Season to taste with salt and pepper.

MANHATTAN CORN CHOWDER

Manhattan Corn Chowder image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

4 tablespoons (2 ounces) unsalted butter
1 cup thinly sliced leeks, washed
1 small Spanish onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
6 stalks celery, sliced (about 1 1/2 cups), plus 1/2 cup celery leaves, for serving
1 to 2 carrots, medium dice (about 1 1/2 cups)
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, stripped off the stem
6 ears yellow sweet corn, shucked and kernels removed (about 4 cups)
3 cups baby potatoes, quartered
One 28-ounce can whole San Marzano tomatoes, crushed into small pieces by hand
5 cups vegetable stock
1 cup fresh parsley leaves, for serving

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

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