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
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 CLAM CHOWDER
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
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
THE ULTIMATE MANHATTAN CLAM CHOWDER
This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.
Provided by DeSouter
Categories Chowders
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
- Chop the clams.
- In a large pot, cook the bacon over medium/high heat until slightly crisp.
- Add the onions and cook, stirring until transparent.
- Add the pepper, carrot and celery and cook for about a minute.
- Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
- Bring to a boil and add potatoes.
- Simmer 30 minutes or until potatoes are tender.
- Remove the bay leaf. Add chopped parsley.
- Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
- You should only warm the shrimp over for best results.
- Season with salt and pepper, if desired.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 3.6, Cholesterol 25.9, Sodium 532.7, Carbohydrate 27.2, Fiber 4.8, Sugar 3, Protein 11.5
ZESTY MANHATTAN CLAM CHOWDER
This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.
Provided by Mike the Revelator
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 2h52m
Yield 8
Number Of Ingredients 22
Steps:
- Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
- Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
- Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
- Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 59.5 g, Cholesterol 62.7 mg, Fat 2.6 g, Fiber 7.7 g, Protein 31.4 g, SaturatedFat 0.4 g, Sodium 2064 mg, Sugar 16.7 g
ITALIAN MANHATTAN CLAM CHOWDER
I prefer the tomato-based "Manhattan" clam chowders over the more common New England ones. This one is from a Hawaiian Electric Company cookbook.
Provided by Chilicat
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Drain clams, saving liquid.
- In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
- Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
- Add clams; heat through.
Nutrition Facts : Calories 198.4, Fat 3.7, SaturatedFat 1.4, Cholesterol 46.3, Sodium 396.6, Carbohydrate 22.2, Fiber 2.2, Sugar 4.9, Protein 18.9
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
MANHATTAN CLAM CHOWDER
Provided by Emeril Lagasse
Yield 6 to 8 main course servings
Number Of Ingredients 17
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.
MANHATTAN CLAM CHOWDER
The best recipes are always the simplest and this is my favorite for chowder. It features classic easy-to find ingredients: It''s a cinch to make, and best of all --it tastes great!
Provided by CHILI SPICE
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.
MANHATTAN CLAM CHOWDER
Make and share this Manhattan Clam Chowder recipe from Food.com.
Provided by Jeff Hixson
Categories Chowders
Time 1h45m
Yield 13 cups
Number Of Ingredients 17
Steps:
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
- Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the olive oil and garlic, and cook for 30 seconds.
- Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
- Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add the 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 the 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 the tomatoes, and simmer 5 minutes more.
- Remove pot from the heat, stir in the 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 the chowder 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 the clams, vegetables, and bacon are evenly divided.
Nutrition Facts : Calories 207.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 19.2, Sodium 587, Carbohydrate 28.9, Fiber 6.4, Sugar 3.2, Protein 9.6
MANHATTAN CLAM CHOWDER
Make and share this Manhattan Clam Chowder recipe from Food.com.
Provided by PalatablePastime
Categories Chowders
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
- Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
- Add the potatoes and simmer until they are tender, about 20-25 minutes more.
- Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
- If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
- Serve when hot, about 2-3 minutes after adding clams.
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
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
More about "italian manhattan clam chowder recipes"
HOMEMADE MANHATTAN CLAM CHOWDER RECIPE - CHEF …
From askchefdennis.com
MANHATTAN CLAM CHOWDER RECIPE - GONNA WANT SECONDS
From gonnawantseconds.com
MANHATTAN CLAM CHOWDER, ITALIAN STYLE - AMERICA'S TEST …
From americastestkitchen.com
Servings 8Category Main Courses, Soups
MANHATTAN CLAM CHOWDER - NONONSENSE.RECIPES
From nononsense.recipes
CLAM CHOWDER RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
MANHATTAN CLAM CHOWDER - A FAMILY FEAST®
From afamilyfeast.com
You'll also love