manhattan clam chowder

Manhattan Clam Chowder from Delish.com is a no-brainer for seafood lovers.

Manhattan Clam Chowder

bacon

onion,

celery,

carrot,

garlic,

clam juice

tomatoes

Yukon Gold potatoes, cubed

red pepper flakes

Kosher salt

black pepper

clams

heavy cream

parsley,

Excellent recipe as written.  I add in more carrots, just a personal preference.  For those doubting the touch of cream, it makes a world of difference and I guarantee the better restaurants that prepare from scratch use cream.  It's such a small amount, it is almost undetectable and provides a silky mouth feel and cuts the acid of the tomatoes without using sugar.  If you have access to fresh clams, it is worth the effort.  If you are not comfortable shucking your own clams, any good fish monger will do so for you.  Once you have made this, you will prepare a double batch next time around.

https://streaming.hearstdigitalstudios.com/dc0d2798-b376-4b85-a821-d8ac7aac49b7/video_rover_16x9_1080p_hd_1555945669_48381.mp4

Slow-Cooker Corn Chowder Is Loaded With Chicken and Bacon

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that&#x27;s easy to make and perfect when served as an appetizer or main course option.

bacon (chopped)

onion (diced)

carrots (peeled, quartered and sliced)

celery (sliced)

garlic

tomato paste

thyme

bay leaf

potatoes

chicken broth

can diced tomatoes (do not drain)

whole baby clams (drained)

salt and pepper

parsley

oyster crackers and cooked bacon

Heat a large pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp.

Remove the bacon from the pot and drain on paper towels.

Add the onions, carrots and celery to the pan. Season with salt and pepper to taste. Cook, stirring occasionally, for 6-8 minutes or until vegetables are tender.

Add the garlic and cook for 30 seconds.

Place the tomato paste, thyme, bay leaf, clam juice, broth and potatoes in the pot. Stir to combine. Bring to a simmer.

Cook for 10-15 minutes or until potatoes are tender.

Stir in the tomatoes and baby clams. Season the soup with salt and pepper to taste.

Simmer for 5 more minutes. Stir in the reserved bacon. Top with chopped parsley. Add oyster crackers and more bacon if desired, then serve.

https://content.jwplatform.com/videos/gwf5eO9u.mp4

This Manhattan clam chowder is clams simmered with bacon, vegetables and potatoes in a savory tomato broth. A hearty soup that's easy to make and perfect when served as an appetizer or main course option.

Manhattan Clam Chowder in a light and flavorful tomato-based broth filled with onions, carrots, celery, potatoes, and bacon.

clams (Littleneck, Quahog, or Cherrystone clams (see notes))

water

olive oil

bacon grease (see notes)

onions

carrots

celery (chopped)

green bell pepper (seeds removed and diced)

garlic (minced)

clam broth

salt + pepper (to taste)

Rinse the clams under cold running water and transfer them to a large stockpot or heavy-bottomed Dutch oven. Fill with approximately 6-8 cups of water, cover, and set over medium-high heat. Cook until the clams have opened, approximately 20 minutes or so. Discard any clams that fail to open within that time.

Strain the clam broth through a fine-mesh sieve lined with cheesecloth. Set the broth aside (we&#039;ll be using it later). Once the clams are cool enough to handle, remove the clams from their shells and set them aside (you may wish to keep a handful of clams inside their shells for a somewhat fancier presentation when serving).

Rinse out the pot/ Dutch oven that was used to cook the clams and set it over medium heat. Add the olive oil and bacon. Cook the bacon until starting to brown and the fat has rendered, approximately 5 minutes or so. Remove bacon from the pot and set it aside on a clean plate lined with paper towels.

Reserve about 3 tablespoons of bacon grease and discard the rest (or save for something else later).

Still set over medium heat, add the onions, carrots, celery, and green bell pepper to the reserved bacon grease. Mix well to combine and cook until softened, but not browned, approximately 10-15 minutes (reduce heat to medium-low if needed).

Mix in the diced potatoes and garlic. Continue to cook until the potatoes just start to soften, about 7-10 minutes.

Add the bay leaf, tomatoes, and reserved clam broth (start with 6 cups and add more as needed/desired). Mix well and add fresh thyme.

Increase heat to high and bring to a low boil. Cover and immediately reduce heat to low. Simmer, gently, for at least 15 minutes or so. Add additional broth, if needed. You may also smash a few potatoes against the side of the pot using a wooden spoon to helps thicken the broth.

As the soup simmers, chop the clams and the bacon into small pieces. Add to the pot and continue to simmer for an additional 5 minutes

Remove from heat and season with salt and black pepper to taste. Remove the bay leaf and discard. Serve garnished with fresh chopped parsley, if desired.

It came out great! I felt it was missing something so I added a bit of curry powder and that made it perfect.

Top 3 manhattan clam chowder recipes from across the web

The most viewed manhattan clam chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

Top 3 manhattan clam chowder recipes from across the web

The most viewed manhattan clam chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

The most viewed manhattan clam chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine