MANHATTAN CLAM CHOWDER
You either like Manhattan clam chowder or you don't. James Beard famously called it "horrendous." But the chowder has its fans - the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York's immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico's in the late 19th century.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 630 milligrams, Sugar 5 grams, TransFat 0 grams
MANHATTAN CLAM CHOWDER WITH HAKE AND CHORIZO
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
Provided by Dana Bowen
Categories main course
Time 1h
Yield 4 to 6 main-course servings
Number Of Ingredients 21
Steps:
- In a large heavy-bottomed pot, combine wine with 1 1/2 cups water. Place over high heat, and bring to a boil. Add clams, cover, and cook until they open, about 5 minutes. Discard unopened or cracked clams, and transfer others to a bowl. Strain liquid through a fine-mesh strainer into a bowl; set aside. When clams are cool enough to handle, remove from shells and chop into 1/4-inch pieces.
- In a large soup pot, heat 3 tablespoons olive oil over medium heat. Add bacon and sauté until golden brown, about 2 minutes. Add garlic, onion, fennel, celery, bell pepper, carrot, bay leaves, oregano and chili peppers. Sauté until softened, about 10 minutes. Add tomato paste and sauté for 2 minutes. Add potato, reserved clam broth and bottled clam juice. Bring to a boil, lower heat and simmer until potatoes are tender, 8 to 10 minutes. Add tomatoes, cook for 2 minutes, and shut off heat.
- Place a large nonstick skillet over medium heat, and add 2 remaining tablespoons olive oil. Season hake on both sides with salt and pepper to taste. When oil is hot, sear skin-side down for 2 minutes, then flip and cook until opaque in center, 3 to 4 minutes. Transfer to a plate. Add chorizo to pan, and sauté until lightly browned, about 1 minute. Transfer to a plate. If using scallops, add to pan and sauté just until opaque, about 1 minute. Remove from heat.
- Add clams to pot of chowder. Reheat if necessary, and adjust salt and pepper to taste. To serve, ladle chowder into bowls and top with hake, chorizo and scallops. Serve immediately.
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.
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
TYLER'S MANHATTAN CLAM CHOWDER
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.
- Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.
- Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.
- Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.
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
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
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