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
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.
QUICK MANHATTAN CLAM CHOWDER
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
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 FISH CHOWDER
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
- Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
- Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls; serve immediately.
Nutrition Facts : Calories 225 g, Fat 3 g, Protein 21 g
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
MANHATTAN STYLE CLAM CHOWDER
A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.
Provided by Halie
Categories Soups, Stews and Chili Recipes Chowders Clam Chowder Recipes
Time 3h50m
Yield 12
Number Of Ingredients 15
Steps:
- Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
- Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g
MANHATTAN SEAFOOD CHOWDER
I found a recipe in Midwest Living for Tomato-Tortellini Soup. I have since modified it into a seafood chowder. My grand-daughters are 3 and 4 and they can't get enough. This soup makes a filling meal along with a crusty dinner roll. This recipe is very simple. You can add or delete any of the vegetables or seafood depending on individual preference.
Provided by Chef Luciano
Categories Chowders
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In large pot or dutch oven cook onion and garlic in butter until tender.
- Stir in soup and V-8 juice.
- Add milk and seasonings.
- Add carrots, potato, zucchini, and seafood.
- Cook over low to medium heat until the potatoes are tender.
Nutrition Facts : Calories 463.6, Fat 15.9, SaturatedFat 8.7, Cholesterol 129.5, Sodium 1690.2, Carbohydrate 47.6, Fiber 5.1, Sugar 18, Protein 35.2
MANHATTAN SEAFOOD CHOWDER
This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.
Provided by Hungarian Gypsy
Categories Chowders
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- Cut bacon into small pieces and fry in pan.
- Remove from heat, drain and set aside.
- Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
- Add fish and lightly sear.
- Add water or chicken broth and simmer for 15 minutes.
- Add tomatoes, clam juice, clams and simmer for 1 hour.
- Add potatoes and carrots.
- Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
- Simmer until potatoes and carrots are almost tender.
- Season with salt and pepper to taste.
- Add shrimp 15 minutes before serving.
DELICIOUS MANHATTAN SEAFOOD CHOWDER
Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"
Provided by Sassy Cat
Categories Chowders
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Cut crab and fish fillet into bite-sized pieces.
- Spray a large soup pot with nonstick cooking spray add the oil.
- Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
- Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
- Cover; and simmer about 35 minutes or until potatoes are cooked.
- Add clams, shrimp, crab and fish fillet.
- Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
- You may need to add additional cornstarch and water to get the desired thickness.
- Serve.
- Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.
MANHATTAN FISH CHOWDER
The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!
Provided by katie in the UP
Categories Chowders
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
- Drain on paper towels and discard all but 1 tsp of fat.
- Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
- Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
- Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
- Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
- Serve with crusty bread!
Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 45, Sodium 517.4, Carbohydrate 20.5, Fiber 3.5, Sugar 6.3, Protein 18.1
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
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 SEAFOOD CHOWDER
Steps:
- Scrub clams well and line a large sieve with a double thickness of cheesecloth. In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes. Discard any unopened clams and drain remainder in lined sieve set over a bowl. Reserve clam juice. Remove two thirds clams from shells (leave remainder in shells). Transfer all clams to another bowl and partially cover with foil. Clams may be prepared up to this point 4 hours ahead and chilled, covered. Wipe kettle clean with paper towels and discard cheesecloth.
- Cut bacon crosswise into 1/2-inch-wide slices. Cut onions into 1/2-inch cubes and mince garlic. Peel potatoes and turnips and cut into 1/2-inch cubes. Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs. Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices. In kettle cook bacon over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
- In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes. Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
- Drain tomatoes in sieve set over a bowl and reserve juice. Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes. Chowder may be made up to this point 4 hours ahead and chilled, covered. Return chowder to simmer before proceeding.
- Cut halibut into 2-inch cubes and remove any bones. Chop parsley or cilantro. Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes. Stir in parsley or cilantro and serve chowder sprinkled with bacon.
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