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 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
TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO
I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams.
Provided by Timothy F.
Categories Chowders
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
- Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
- Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
- Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
- Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
- Serve hot with buttered toast points or saltine crackers.
Nutrition Facts : Calories 357.4, Fat 3.6, SaturatedFat 1.5, Cholesterol 32.4, Sodium 1117.5, Carbohydrate 63.5, Fiber 7.3, Sugar 11.9, Protein 20.2
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 WITH CHILIES
Provided by Charleen Borger
Categories Soup/Stew Potato Tomato Quick & Easy Clam Fall Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.
QUICK MANHATTAN CLAM CHOWDER
I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!
Provided by MEGSCOOKIN
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
- Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
- Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 25.8 g, Cholesterol 63.5 mg, Fat 4 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 0.5 g, Sodium 720.1 mg, Sugar 8.4 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
MOMMY'S MANHATTAN STYLE CLAM CHOWDER
Make and share this Mommy's Manhattan Style Clam Chowder recipe from Food.com.
Provided by Parsley
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large soup pot, heat the oil.
- Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
- Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
- Stir and bring to a boil.
- Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
- Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
- Stir in the clams during the last 5 minutes of simmering.
- Remove bay leaf and serve.
MANHATTAN-STYLE CLAM CHOWDER
If you are a clam chowder lover, then this is a must try, It's great with crusty French bread and a side salad, this is not the cream-style version ;-)...even tastes better the second day!
Provided by Kittencalrecipezazz
Categories Chowders
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onion and bell pepper in the bacon fat in a large pot.
- Combine all ingredients except for the clams and the garnishes.
- Cook, until the potatoes are tender, but not too soft.
- Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.
Nutrition Facts : Calories 369.4, Fat 3.1, SaturatedFat 0.6, Cholesterol 48.2, Sodium 991.6, Carbohydrate 58.3, Fiber 8.5, Sugar 11.2, Protein 28.7
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