Spicy Manhattan Clam Chowder Recipes

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.

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-STYLE CLAM CHOWDER

Steps:

• Saute the onion and bell pepper in the bacon fat in a large pot.
• Combine all ingredients except for the clams and the garnishes.
• Cook, until the potatoes are tender, but not too soft.
• Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

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.

CROWD PLEASER MANHATTAN CLAM CHOWDER

Steps:

• Saute lightly, onions and bacon.
• Drain clams reserving juice.
• In a large stock pot, boil clamato juice, clam broth and drained broth from clams.
• When broth and clamato come to a boil, add bacon and onions.
• Bring back to boil,then add barley, rice,and carrots.
• Bring back to boil and then simmer for 1/2 hour.
• Now add tobasco, pepper and potatoes.
• Simmer again for another 45 minutes.
• Add clams.
• Thicken soup if desired (equal amounts of flour and water mixed together.

MOMMY'S MANHATTAN STYLE CLAM CHOWDER

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.

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.