Manhattan Clam Chowder With Hake And Chorizo Recipes

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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



Manhattan Clam Chowder image

A lovely variation of New England Clam Chowder. Using tomatoes instead of cream brings out an entirely new combination that works so well.

Provided by lucywg

Categories     Main Dish     Soup     Starter

Time 2h10m

Number Of Ingredients 15

2 oz salt pork (cut into 1/4-inch (5 mm) dice, 50 g)
2 cups clams (fresh or canned, 500 ml)
2 cups water (500 ml)
1 cup claim liquer/juice ( 250 ml)
6 large tomatoes (peeled, seeded, chopped)
2 large potatoes (peeled and cut into 1/2-inch (1 cm) dice)
1 large onion (skinned and chopped)
1 rib celery (chopped)
1 large carrot (peeled and chopped)
1 large green bell pepper (chopped, capsicum)
1/4 cup tomato paste (60 ml)
1 whole bay leaf (laurel)
1/2 tsp dried thyme (2 ml)
Salt (to taste)
ground pepper (to taste)

Steps:

  • Brown the salt pork in a skillet over moderate heat until golden.
  • Drain on paper towels and combine with the remaining ingredients in a large saucepan.
  • Bring to a boil over moderate heat, reduce the heat and simmer covered for 2 hours.
  • The taste improves if refrigerated overnight.

Nutrition Facts : Calories 219 kcal, Carbohydrate 10 g, Protein 17 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 52 mg, Sodium 267 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 7 g, ServingSize 1 serving

MANHATTAN CLAM CHOWDER WITH HAKE AND CHORIZO



Manhattan Clam Chowder with Hake and Chorizo image

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

1/2 cup dry white wine
10 pounds quahogs or other large clams, scrubbed
5 tablespoons olive oil
5 ounces (about 1 cup) diced slab bacon
3 cloves garlic, chopped
1 large onion, diced
1/4 bulb fennel, diced
1 stalk celery, diced
1 green bell pepper, diced
1 medium carrot, diced
2 bay leaves
1 1/2 teaspoon dried oregano
2 small dried red chili peppers, crushed, or 1/2 teaspoon hot red pepper flakes
1 tablespoon tomato paste
3/4 pound (1 large) Yukon Gold potato, peeled and cut into 1/2-inch dice
1 cup bottled clam juice
6 vine-ripe tomatoes, cored and diced
4 to six 6-ounce hake fillets
Sea salt and freshly ground black pepper
1/4 pound dried chorizo, sliced into thin rounds
1 pound bay scallops, optional

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



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

ZESTY MANHATTAN CLAM CHOWDER



Zesty Manhattan Clam Chowder image

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

2 (14.5 ounce) cans Italian-style diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
4 cups diced potatoes
2 cups chopped onions
3 carrots, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 stalks celery, chopped
2 jalapeno peppers, chopped
3 cups water
3 cubes chicken bouillon
2 cubes beef bouillon
1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
1 tablespoon white sugar
1 teaspoon thyme leaves
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground black pepper
1 bay leaf
4 (6.5 ounce) cans chopped clams
1 cup skim milk
3 tablespoons all-purpose flour

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

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