Crowd Pleaser Manhattan Clam Chowder Recipes

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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CHEF JOHN'S MANHATTAN CLAM CHOWDER

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.

TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO

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.

MANHATTAN CLAM CHOWDER

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.

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.

THE ULTIMATE MANHATTAN CLAM CHOWDER

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.

QUICK MANHATTAN CLAM CHOWDER

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.

ZESTY MANHATTAN CLAM CHOWDER

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.