Manhattan Clam Linguine Recipes

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MANHATTAN CLAM LINGUINE



Manhattan Clam Linguine image

Minced clams and linguine are tossed with a creamy herb sauce for a dish sure to make a big wave at dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 38m

Yield 4

Number Of Ingredients 13

3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved
1 package (8 ounces) linguine or spaghetti
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 garlic cloves, finely chopped
1/2 cup whipping (heavy) cream
1/4 cup dry white wine or Progresso™ chicken broth (from 32-ounce carton)
1/4 cup grated Parmesan cheese

Steps:

  • Heat water, salt and reserved clam liquid to boiling in 4-quart Dutch oven. Add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
  • Heat remaining 2 tablespoons butter in 2-quart saucepan. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
  • Pour clam sauce over linguine; add cheese. Toss until evenly coated.

Nutrition Facts : Calories 575, Carbohydrate 52 g, Cholesterol 130 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 670 mg

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Emeril Lagasse

Yield 6 to 8 main course servings

Number Of Ingredients 17

8 pounds quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded
4 slices bacon, cut into 1/2-inch lengths
2 cups finely chopped onion
1 cup finely chopped celery
1/2 cup chopped bell pepper
3/4 cup diced carrot
1 1/2 tablespoons minced garlic
3 bay leaves
1 1/2 teaspoons dried oregano leaves
4 sprigs fresh thyme
1/2 teaspoon crushed red pepper
1 1/4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 cup chicken stock
3 cups peeled, seeded and chopped tomatoes or 1 (28-ounce) can whole tomatoes, chopped and juices reserved
1/4 cup chopped parsley leaves
Freshly ground black pepper
Salt

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



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

MOMMY'S MANHATTAN STYLE CLAM CHOWDER



Mommy's Manhattan Style Clam Chowder image

Make and share this Mommy's Manhattan Style Clam Chowder recipe from Food.com.

Provided by Parsley

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 teaspoons oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
1 celery rib, chopped
3 garlic cloves, minced
3 cups diced potatoes
1 (15 ounce) can diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can baby clams, drain and RESERVE juice
1 1/2 cups clam juice, can use water, chick broth
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
1/2 teaspoon salt, about to taste

Steps:

  • In a large soup pot, heat the oil.
  • Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
  • Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
  • Stir and bring to a boil.
  • Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
  • Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
  • Stir in the clams during the last 5 minutes of simmering.
  • Remove bay leaf and serve.

QUICK MANHATTAN CLAM CHOWDER



Quick Manhattan Clam Chowder image

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

1 tablespoon olive oil
1 onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

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



Manhattan Clam Chowder image

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

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
1/4 cup chopped parsley.

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

EASY MANHATTAN CLAM CHOWDER



Easy Manhattan Clam Chowder image

Make and share this Easy Manhattan Clam Chowder recipe from Food.com.

Provided by MizzNezz

Categories     Chowders

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 teaspoon margarine
1/4 cup finely chopped celery
2 teaspoons finely chopped onions
1 teaspoon garlic salt
1 teaspoon parsley
1 can cream of potato soup
1 (6 ounce) can minced clams (with juice)
1 (8 ounce) can diced tomatoes
1/2 cup milk

Steps:

  • In medium saucepan, cook celery and onions in margarine until tender.
  • Add remaining ingredients except milk.
  • Heat just to boiling: cover and simmer for 7 minutes.
  • Add milk, do not let it boil again.

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