New York Red Clam Chowder Recipes

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:

• 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.

RHODE ISLAND RED CLAM CHOWDER

Steps:

• Pour clam juice, and the juice from the canned clams into a large pot. Bring to a boil. Add onion, carrots, and potatoes; and simmer over medium heat for 15 minutes, or until tender. Stir in the tomato soup and tomato sauce, and season with parsley and black pepper. Add clams last, and cook just until heated through.

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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NEW YORK RED CLAM CHOWDER

Steps:

• Heat the oil in a 4-quart saucepan over med-high heat.
• Add in onion; cook/stir until begins to soften, 2-3 minutes.
• Stir in the potatoes, tomatoes, wine, water, and thyme; season with salt and pepper to taste.
• Bring to a boil; decrease heat to med-low; partially cover saucepan, and simmer until the potatoes are tender when pierced with a sharp knife, about 20 minutes.
• Add in the clams and cook 10 minutes; add parsley and serve.

NEW ENGLAND CLAM CHOWDER

Steps:

• For clams and clam-broth jelly, fill a 6-quart pot halfway with water, add 1 tablespoon salt, and boil over high heat. Immerse 4 clams for 15 to 20 seconds, and remove. Working over a small bowl, shuck the 4 clams with a short sharp paring knife, reserving liquid they release. Reserve shelled clams in another small bowl. Return any stubborn clams to boiling water for a few seconds. Repeat, cooking 4 clams at a time, using all 12. Drain any accumulated clam juice into clam juice bowl, cover clams with plastic wrap, and chill in refrigerator for about 15 minutes.
• Meanwhile, pour 1 1/2 quarts cold water into a large bowl and add ice cubes. Strain clam juice into another small bowl. (You should have about 1 cup; add water if necessary.) Pour 3/4 cup clam juice into small saucepan, and heat over medium-low heat until it simmers. Soften unflavored gelatin in remaining clam juice. Pour hot clam juice over gelatin, and whisk until it dissolves. Set bowl of clam juice and gelatin halfway into ice-water bath, whisking often, for about 5 minutes, as the gel begins to set. Remove bowl when juice is barely set, but not firm.
• For chive oil, heat 1/4 cup olive oil in a small saucepan until just smoking; remove from heat. Add minced chives and 1/4 teaspoon salt, stirring to dissolve. Let cool for 10 minutes, purée in a blender, strain through a fine mesh strainer or coffee filter, and reserve.
• For potato purée, boil 4 cups water in a small saucepan. Add 1 teaspoon salt and potatoes, and cook until fork-tender, about 15 minutes. Drain, reserving boiling water, and mash potatoes in medium bowl. Add 1 teaspoon olive oil, 1/2 teaspoon of salt and 6 tablespoons potato water, blending with an immersion blender or food processor until potatoes are a thick paste. Add 2 tablespoons cream, stirring, until potato is consistency of thickened cream. Thin further, if necessary, with potato water. Season to taste with salt and pepper. Keep warm, or warm before serving.
• For onion jam, heat 2 tablespoons olive oil, 1/2 teaspoon salt and chopped onion in a medium skillet over medium-low heat and sauté, stirring frequently, until onion is very soft, but not caramelized, about 15 minutes. Purée in a food processor with 1 tablespoon olive oil until smooth; season with salt to taste and reserve. Keep warm or warm before serving.
• For bacon cream, lay bacon in a cold, medium skillet, and fry over medium-high heat, flipping several times, until crisp, about 5 minutes. Add 1 cup cream to pan with bacon still in it and turn off heat under pan. Allow to rest 5 minutes; remove and reserve bacon strips from pan. Chop bacon finely, for use as a garnish. Keep cream warm but not hot, whipping to a froth in a bowl just before serving.
• Assemble servings in 6 small shallow bowls. Spoon 2 tablespoons warm potato purée into each bowl. Add 1 tablespoon of warm onion jam, slightly off-center. Spoon 1 tablespoon bacon cream around edge of purées. Place a room-temperature clam in center of bowl. If clam broth jelly has solidified, pulse it with an immersion blender or whisk it until it is a loose gel, and spoon 1 teaspoon directly over clam in each bowl. Drizzle chive oil over dish. Garnish with reserved diced bacon and with pinches of crushed potato chips.

RED LOBSTER CLAM CHOWDER

Steps:

• In a soup pot, melt butter over medium heat.
• Add onion, celery, leeks and garlic and saute for 3 minutes mixing often.
• Remove from the heat and add the flour, mixing well.
• Add milk and whisk vigorously.
• Drain clams and add juice to soup.
• Slowly bring to a boil, stirring often.
• Reduce heat to a simmer and add potatoes and seasonings; simmer 10 minutes.
• Add clams and simmer 5-8 minutes.
• Finish with heavy cream.

RED CLAM CHOWDER

Steps:

• Combine all ingredients except clams, salt and cayenne in slow cooker; cover and cook on high 4-5 hours, adding clams during last 30 minutes.
• Discard bay leaf; season to taste with salt and cayenne.

MANHATTAN STYLE CLAM CHOWDER

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.