Quick Manhattan Clam Chowder Recipes

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MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

This is a very zesty and flavorful soup!

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 45m

Yield 8

Number Of Ingredients 7

1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
¼ cup chopped green onions
¼ teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes

Steps:

  • Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
  • Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
  • Stir in the undrained tomatoes and the chopped clams and heat through.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 15.8 g, Cholesterol 5.1 mg, Fat 0.2 g, Fiber 2.1 g, Protein 3.9 g, Sodium 202.5 mg, Sugar 3.4 g

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

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

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

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 (QUICK)



Manhattan Clam Chowder (Quick) image

Make and share this Manhattan Clam Chowder (Quick) recipe from Food.com.

Provided by Derf2440

Categories     Chowders

Time 45m

Yield 1 quart, 2-4 serving(s)

Number Of Ingredients 11

2 tablespoons chopped onions
1/4 cup sliced celery (optional)
1 (6 1/2 ounce) can minced clams (I use whole baby)
1 (16 ounce) can tomatoes, chop with juice (or 1 can stewed tomatoes)
1 small potato, cubed
1 small carrot, chopped
1 dash thyme or 1 dash marjoram
salt
cayenne pepper
1 slice bacon, cooked and crumbled (optional)
oyster crackers (optional)

Steps:

  • Combine all ingredients except crackers in a saucepan.
  • Simmer covered for 30 minutes or until veggies are tender.
  • Serve with oyster crackers or crackers of your choice.

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

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

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network

Time 2h10m

Yield 2 1/2 to 3 quarts finished so

Number Of Ingredients 15

2 tablespoons olive oil
1/4 pound fresh slab bacon or fat back, diced
4 carrots, peeled and diced, about 2 cups
1 large onion, peeled and diced, about 1 cup
4 celery stalks, diced, about 1 cup
3 tablespoons fresh oregano
3 tablespoons fresh thyme leaves
2 bay leaves
2 tablespoons chopped garlic
1 teaspoon cayenne pepper
1 cup plum tomatoes, drained and crushed
2 quarts water
2 russet potatoes (about 3/4 pound), cleaned, peeled, and diced
2 dozen chowder clams steamed open, chopped, cleaned and their juices reserved
Salt and freshly ground black pepper to taste

Steps:

  • In a heavy bottomed soup pot, heat the olive oil, add the bacon or fat back and cook until its fat begins to render. Add the diced vegetables to the pot and sweat over low heat until wilted, about 15 minutes. Add the oregano, thyme, bay leaves, garlic, and cayenne and stir to combine. Add the crushed tomato and water and bring to a boil. Reduce the heat and simmer for one hour. Add the potatoes and continue to simmer for another 1/2 hour. Stir in the chopped clams with their juice and continue to cook for 2 minutes. Season with salt and freshly ground pepper. Serve hot, with chowder crackers and freshly grated horseradish as a garnish.;

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 slices thick-cut bacon, cut into 1/2-inch pieces
4 stalks celery, thinly sliced
3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 3/4-inch pieces
1 large onion, finely chopped
1 large carrot, cut into 1/2-inch pieces
1 clove garlic, minced
2 bay leaves
6 sprigs thyme, leaves coarsely chopped
Kosher salt and freshly ground pepper
1 28-ounce can crushed San Marzano tomatoes
1 1-pound package frozen shelled clams, thawed
2 cups bottled clam juice
Oyster crackers, for serving (optional)

Steps:

  • Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes.
  • Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers.
  • Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Emeril Lagasse

Yield 6 to 8 main course servings

Number Of Ingredients 17

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

Steps:

  • In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
  • In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.

QUICK MANHATTAN CLAM CHOWDER



Quick Manhattan Clam Chowder image

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

1 tablespoon olive oil
1 onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

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 CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network

Number Of Ingredients 18

1/4 bunch parsley (stems for sachet, chopped leaves for garnish)
1 1/2 each bay leaves
1/2 head of garlic, for sachet
1 medium onion, medium dice
1 1/2 stalks celery, medium dice
1 1/2 carrots, medium dice
Salt and pepper, to taste
1 cup canned clam juice
1/2 tablespoon lemon juice
1 1/2 potatoes, medium dice, blanched until tender
Olive oil
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/4 bunch fresh thyme, chopped
1 tablespoon fresh oregano, chopped
8 ripe plum tomatoes, cut in half
12 cherrystone clams, scrubbed clean
1 cup white wine

Steps:

  • Preheat oven to 500 degrees. In a roasting pan just large enough to hold plum tomatoes cut side down. Drizzle olive oil on bottom, and add garlic and half of the thyme and oregano. Top with cut tomatoes, cut side down, and roast in oven for 15 minutes. Remove the skins and process in food processor until roughly chopped. Steam open the clams, until just opened, with white wine. Strain the clam juice through cheese cloth to remove any sand. Reserve the juice and remove the clam meat. Make a sachet, all ingredients wrapped in cheesecloth, with parsley stems, oregano, thyme, bay leaves, and 1/2 head garlic. In a medium sauce pot sweat onion, celery, carrots, sachet, salt and pepper with olive oil for 5 minutes over medium heat. Add processed tomatoes and both clam juices. (Fresh and canned) Bring to a simmer and cook until the vegetables are tender. Cool off with sachet in mixture. Next to extract the entire flavor from the sachet, squeeze it well and discard. Season mixture with salt, pepper, and lemon juice. Cut the tender clams in small chunks. Heat the potatoes in a pan with olive oil and a bit of clam juice. Toss in the clams, some oregano, and parsley. Distribute garnish into hot bowls. Heat the broth and ladle over garnish at last minute.

BC FERRIES MANHATTAN CLAM CHOWDER



Bc Ferries Manhattan Clam Chowder image

This is from a free recipe card that they used to give out on the BC ferries. It is a tomato based chowder and is very good. The recipe calls for clam nectar but the recipe zaar software changes it to clam juice. I'm pretty sure it's the same but you never know.

Provided by Bridge Street Cafe

Categories     Chowders

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices diced bacon or 1/4 cup diced salt pork
1/4 cup diced celery
1/3 cup diced onion
1/4 cup diced green pepper
1/4 cup diced carrot
2 tablespoons flour
2 cups clam juice
2/3 cup diced potato
1 (14 ounce) can chopped tomatoes
3 tablespoons tomato paste
1 (8 ounce) can baby clams, -undrained
1/2 teaspoon Worcestershire sauce
1 dash thyme
salt and pepper

Steps:

  • In a large saucepan, over medium heat, saute bacon or salt pork until light brown.
  • Add celery, onions green pepper and carrots and cook until tender.
  • Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
  • Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute.
  • Season with thyme, worcestershire sauce, salt and pepper.

Nutrition Facts : Calories 185.8, Fat 7.6, SaturatedFat 2.4, Cholesterol 23.8, Sodium 519, Carbohydrate 20.8, Fiber 2.3, Sugar 6.4, Protein 9

QUICK CLAM CHOWDER



Quick Clam Chowder image

I like to do quick recipes for lunch and am always trying soup combinations to make a quick lunch. This one is real good.

Provided by Darlene Summers

Categories     Chowders

Time 15m

Yield 5 serving(s)

Number Of Ingredients 6

1 (10 3/4 ounce) can condensed cream of celery soup
1 (10 3/4 ounce) can condensed new england clam chowder
1 (6 1/2 ounce) can chopped clams
1 (10 3/4 ounce) can milk
1 (10 3/4 ounce) can water
chopped fresh parsley (for garnish)

Steps:

  • In a 2-quart saucepan over medium heat, combine all ingredients EXCEPT parsley.
  • Heat through, stirring occasionally.
  • DO NOT BOIL.
  • Garnish with parsley.

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