WEIGHT WATCHERS MANHATTAN CLAM CHOWDAH
Make and share this Weight Watchers Manhattan Clam Chowdah recipe from Food.com.
Provided by Clean Plate Club
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place reserved clam juice in a liquid measuring cup.
- Add water so that the total mixture equals 1 1/2 cups.
- In a large saucepan, combine juice mixture, celery, green pepper and carrot.
- Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
- Stir in potatoes, undrained tomatoes, fish stock/clam juice.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
- Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.
Nutrition Facts : Calories 236.6, Fat 3.2, SaturatedFat 0.5, Cholesterol 64.7, Sodium 657.1, Carbohydrate 21.6, Fiber 2.7, Sugar 3.4, Protein 29.7
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
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
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
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FRESH MANHATTAN CLAM CHOWDER | RECIPES | WW USA
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Cuisine AmericanCategory DinnerServings 6Total Time 1 hr 30 mins
- Place large skillet over medium-high heat. Add bacon and cook, turning once or twice, until crispy, 5−6 minutes. Cool bacon on paper towel–lined plate and crumble; set aside.
- In same skillet, heat oil over medium heat about 1 minute. Add onion, carrots, celery, and potato; stir vegetables, scraping bacon drippings from bottom of skillet with wooden spoon. Cook, stirring occasionally, until vegetables soften, 10−15 minutes; add clam juice, tomatoes, thyme, bay leaf, salt, and pepper. Bring to boil, then reduce heat to medium-low. Simmer, uncovered, until potatoes are tender, about 30 minutes.
- Add clams, cover, and increase heat to high. Boil just until clams open, 6−8 minutes. Discard any clams that do not open. Remove clams from shells, discard shells, and place clams back in soup. Sprinkle with parsley and bacon.
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