Manhattan Clam Chowder

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I'm not fond of peppers so I don't include them, but this is simple, tasty and delicious. As an aside, you can add cod, scallops and mussels to make a great fish soup. Just add them during the last 15 minutes of cooking ,or on the second night if you've made more chowder than you can eat. That..is a truly awesome dish.

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I had to make some changes because of available ingredients: 1/2 cup diced leeks instead of onions, 1/2 green bell pepper and 1/2 red bell pepper, and I used 2 dozen cherry-stone clams (not sure how many pounds that isalso I used 6 ounces of canadian bacon with an extra 1/2 tbs of EVOO. This was the BEST Manhattan Clam Chowder that I have ever had

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I usually prefer the traditional cream based clam chowder but I tried this to mix it up, following the suggestions of previous raters (cans of clams, frozen corn, tomato paste and it was excellent!

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I have a recipe from the New York Times from 1984 which is pretty much the same. Only difference is you use salt pork along with the bacon. Gives a richer broth and it doesnt wilt like the bacon. Use about a half pound, fry it then remove and dice the pork removing the fat.

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easy, fun , great tasting !!!!!!

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Simple to make and great taste. I will definitely cook this again.

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My husband is a Manhattan Clam Chowderhead, I'm a New England Clam Chowderhead. For YEARS, we never crossed lines. I've tried but have never met a red clam chowder recipe I liked...until now. I read the reviews and gave it a go. Oh yes, it's everything reviewers say it is. If you are looking for a fabulous recipe for red chowder, this is it. I used 6 small cans of chopped clams, juice from the cans, and added bottled clam juice to the juice from cans to make 6 cups. This is a soup you would get in a fine restaurant. It makes quite a bit and freezes well too. Fantastic!!! Thank you, Emeril. You've done it again!

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My new favorite soup!!!! 60 years old and have never had manhattan soup (can you believe it, I would only eat new england (can't have very ofter due to richness-couldn't compromise, Wow!!!! great taste and of course had to put my touch on it, the second time-on that I made it I use slightly less oregano, 2 tbsp of old bay and at removal from the heat I added a package of frozen white corn. Yum thanks Emeril

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The next time I try this recipe, I will use fresh clams, but this time, as a quick soup, I used 6 small cans of clams, drained and juice reserved, added bottled clam juice to the reserved juice to make the 6 cups. Also left out the crushed red pepper since my husband doesn't like MCC spicy. SO glad we have enough for more than 2 meals, this was delicious. Definitely 5 stars!

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Soooo Good! I love this chowder much more the New England style and it is really easy to make.
I used 1- 51 ounce (3lbs 3ounce can of "Cape May Chopped Sea Clams" made by La Monica Foods, Millville NJ, and 3 Tbls. of Minors Crab Base mixed with another 51 ounces of water. If you love to cook, you need Minor's Bases in your fridge when you do not have time for homemade stocks. All 100% natural and good.
I added one 6 ounce can of tomato paste, some fresh dill, rosemary and thyme. Add 2 cups white dry wine to veggies after they are softened and reduce liquid by half, then add in your stocks. I had 6 other people over to eat and they all LOVED this so much! Cape May canned clams were bought at Wholey's Seafood Market here in Pittsburgh PA, but I am sure you can find quality canned clams in your local market.