Manhattan Clam Chowder

Yield:
6 to 8 main course servings
Level:
Easy
Ingredients
  • 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
Directions

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.


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4.8 66
WOW!!! Awesome Chowder!!!! item not reviewed by moderator and published
Pretty good, but was a little bland item not reviewed by moderator and published
Too spicy! I made the canned clam version and followed the recipe exactly. The chowder tasted more like chili, not chowder. If I make this again I will only use a good pinch of red pepper. item not reviewed by moderator and published
Awesome recipe! item not reviewed by moderator and published
Super easy recipe and delicious! out of this world! Thank you for this recipe. item not reviewed by moderator and published
Great recipe. Tasting the next day, after all ingredients had time to really mix flavors resulted in a very pleasing end result. I substituted sweet potatoes for the white potatoes and used fresh fennel instead of celery. Next time I'll use 10 lbs of Cherrystones instead of 8. item not reviewed by moderator and published
Delicious Manhattan clam chowder. I did use canned chopped clams, baby clams and bottled clam juice. I didn't have fresh clams, it is an excellent soup! Simple to make, awesome flavors. I used fresh plum tomatoes too. item not reviewed by moderator and published
Best Manhattan Chowder I have ever had. I followed the directions almost to the letter, but used canned clams instead with their broth, and some homemade chicken stock that I'd made from a smoked chicken, which gave it another layer of flavor. I also stuck an immersion blender in before I added the tomatoes to thicken the soup, which I would highly recommend. Fantastic flavor! item not reviewed by moderator and published
Really delicious. I am in California so was not able to get fresh clams but my butcher had frozen which were terrific. I actually followed the recipe which is unusual only substituting Aleppo pepper for the red crushed. My family likes spicy so Tapatio was on the table to suit them. I will make this a regular chowder as I prefer this over the heavier cream based Boston style. Fabulous and easy and with sourdough from SF it was the real deal. item not reviewed by moderator and published
It may be worth the fresh clams but I didn't have any. I didn't have celery or bacon. Ok, it's too cold outside to go out so I made it with what I already have. I used 2 cans of baby clams, and sauted the onions in 2 tbsp. butter and 1/8 cup olive oil. Everything else was per the recipe. OMG, I did not miss the bacon and the flavor was amazing. I will make this again exactly how I made it, except I would buy celery next time. This is a keeper!!!! item not reviewed by moderator and published
Amazing! I added just a pinch of saffron & served it with a gremolata of fresh parsley fresh thyme lemon zest & garlic. It is WORTH the fresh clams & your own broth...just do it!!! Yum! item not reviewed by moderator and published
I lived on the Jersey Shore and ALWAYS got my chowder from the Fishermans Co-op docks in Point Pleasant. This chowder is just as good as theirs, with more spice. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
easy, fun , great tasting !!!!!! item not reviewed by moderator and published
Simple to make and great taste. I will definitely cook this again. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great recipe. Like other reviewers, I substituted fresh clams with 5 cans of chopped clams, and used 5 bottles of clam juice, a cup of water and a splash of white wine. (I was afraid to use the juice of the clams in the can due to the salt level so I did not. THE ONE THING I WOULD CHANGE after tasting this is to add less bay leaf. I really think one would do the trick. Bay leaf is a strong flavor anyway, and it largely overpowered this recipe to me. item not reviewed by moderator and published
Fixed both Emeril's Manhattan Clam Chowder and a New England Chowder from another site for our 2012 Super Bowl Party. Just like the Giants, Manhattan drew the most raves from the 20+ in attendance. Had three requests for the recipe. item not reviewed by moderator and published
BAM! This chowder was a delicious compliment to our Sunday dinner. Loved the recipoe, read the reviews and adjusted to my home ingredients. Used canned chopped clams and there was plenty per spoonful! Adding this to the recipe box! item not reviewed by moderator and published
Very nice and easy 2 prep tasty item not reviewed by moderator and published
The recipe is good to use as a base line. I cut this recipe in half with a few modifications. I used 2 dozen cherry stone clams. I nearly doubled the amount of bacon. I used vegetable stock instead of chicken stock. I also added about a quarter of a cup of dry red wine and a few "strings" of saffron along with about 3/4 tablespoon of fine herbs. This came out great and was a huge hit. item not reviewed by moderator and published
Harvested the limit of ten huge pismo clams here in san diego, california. All I can say about this recipe is WOW with a slight modification! Because these pismos were 5" to 6" plus, I shucked'em, saved the juice, chopped up the all the clam meat, put the pismo clam meat and juice into a pot, added two cups of white wine, put the pot on the stove, heated them until it just started to boil, took the pot off the stove and added enough water to yield 6 cups of delicious broth. I ran out of red pepper flakes so, I substitute that ingredient with about a half teaspoon of cayenne pepper. Combined with garlic butter and bacon baked pismo clams (the other huge pismos my father harvested, fresh crusty french bread from the good'ol local bakery and plus the chowder, this meal was BAMMMMM!!!! The pismo clams were sooooo sweet!!! We may just go back to the shore on a negative low tide to try this again because, I forgot to peel the tomatoes...but it still came out o'kay ;- item not reviewed by moderator and published
We absolutely love this chowder. It goes very good with our homemade artisan bread and butter. Thank you for sharing :) item not reviewed by moderator and published
This recipe rocks! I grew up on the East end of Long Island and was spoiled by many bowls of the very best chowder. This recipe is perfect in terms of measurements, cooking times, and most important...taste!! Can't beat using fresh clams and the natural broth, so I would avoid using canned clams and broth. The crushed pepper gives it just the right kick. Try it and you'll be amazed. item not reviewed by moderator and published
I read through ALL of the reviews, before attemtping this recipe...just to be sure of hints and helps. The best advice I found was to simply use 5 cans of chopped clams (I used Snow's) and 6 bottles of clam juice. The rest of the recipe I followed EXACTLY...especially the part about letting it sit and blend for an hour minimum before servng. I have never made Manhattan clam chowder before, or eaten it, for that matter...I am a die hard New England clam chowder fan. Through, and through. After trying this recipe, I can't express enough how, easy, and DELICIOUS it is. Loved, loved, loved it. item not reviewed by moderator and published
I agree with most.....this produced a really good Manhattan Clam Chowder. However I have a question about the recipe. The recipe states to cook the clams in 2 cups of water. Right? And then, once the clams are properly cooked after 10-15 minutes, it says after you strain the broth through a fine-meshed sieve, you should have 6 cups of broth. How? Where does the extra 4 cups of clam broth magically come from. Funny nobody mentioned this before. item not reviewed by moderator and published
tell captbill42 to throw his water nuts back in the water and invent a new kind of chowder with them and put his name on it. item not reviewed by moderator and published
I like to try out new recipes at home with my girlfriend before I bring them to work.... Stick to the recipe, but I always like to add ingredients slowly so not to change the temperature of what your cooking which they never mention. The boys in the firehouse are gonna love this one. item not reviewed by moderator and published
I made this for New Years dinner and received rave reviews. Absolutely delicious!!! item not reviewed by moderator and published
This is a fantastic recipe. I have my own recipe for this so I would recommend using diced water chestnuts instead of potato's. With all the vegetables cooked down, I like the crunch of the water chestnuts. I also use all clam juice instead of chicken stock. item not reviewed by moderator and published
Wow! Great flavors..I had a budget and had minimize..I used 3 cans of Snows chopped clams, bought 1 extra bottle of clam juice and 2 tsp of dry thyme. I have always eaten Campbells manhattan chowder and thought it was good then I thought how it would taste homemade..I made Emerils New England clam chowder and it was the best out of all. After making Emeril's manhattan, wow you cant go back to canned clam chowder..Next time I'll add 2 more canned clams..My husband loved it, eventhough he's not a big fan of manhattan chowder.. Just cook the recipe as is don't alternate.. Thanks Emeril, great recipe.. item not reviewed by moderator and published
This is such a great recipe not too tomatoey. This is the second time I've made Clam Chowder using this recipe and it is an easy and tasty soup. Letting it sit for an hour or overnight all the flavors meld giving it that over the top taste. I used all fresh herbs and upped the clam broth to 7 cups (thats what I got out of my clams, used 3 dozen cherry stones) and the chicken broth to 2 cups but left everything else the same. item not reviewed by moderator and published
Every once in a while I get a craving for Manhattan Clam Chowder so I hit google looking for the perfect recipe. (You don't see it on the menu in Ohio very often.) The soup was a hit with myself, my neighbors from NJ and for my doubting family. I used 5 lbs of littlenecks from Costco and a can of baby clams. Great blend of flavors. Yum. Delicious as written! item not reviewed by moderator and published
This is by far the best Manhattan Clam Chowder I have ever prepared or eaten! I first made it when we were given leftover clams and broth from a clambake we attended. I substituted these for cooking my own and the soup was excellent. My husband loves spicy food and I can only tolerate moderate spices; this soup satisfied both our palates. We have since served this on several occasions for dinner parties and it has been a huge success. This one iis definitely a keeper! item not reviewed by moderator and published
I have only had Manhattan Clam Chowder ONE time where I thought it was delicious and that was at Wink's in Austin TX. This is the only recipe that makes tomatoes in a clam soup not only make sense but also tasty as hell. We have stopped making New England style clam chowder after making this ambrosia. Emeril Lagasse ROCKS the kitchen. item not reviewed by moderator and published
I added 1 OZ of Texas Pete and 1/2 cup white wine. item not reviewed by moderator and published
When I was a little girl (I'm 59 now), my mother would take me "down the shore" in NJ. We would always stop at this diner just over the bridge in Pt. Pleasant and have Manhattan Clam Chowder. This is it!! You have to use fresh chowder clams and broth. Canned clams or canned broth doesn't do it. I make this every Christmas Eve now for my family. Brings back wonderful memories of the New Jersey Shore. Thank you Emeril! Your comment..."It's a food of love thing" really rings true. You're the best. item not reviewed by moderator and published
I followed Emeril's recipe exactly. I used fresh chowder clams I dug up myself, about a dozen. I had about 5 cups of clam broth after steaming them, so added an extra cup of water. After all the chopping and dicing, it looked great. Then I tasted it....I had to throw it all out - it was way too salty. Maybe try with canned clams, but what a disappointment after all that work. item not reviewed by moderator and published
This is an amazing Manhattan Chowder. Locally we buy some really good chowder in the store so this recipe needed to beat out an award winning chowder. This recipe is amazing, and I would recommend it to anyone and everyone if you like red chowder, and clams. I could only find little necks so I used 3 dozen little neck clams, and a can or two of baby clams and it still turned out amazing. Word of advice, if you do not like spicy soup, I would leave out the 1/2 teaspoon crushed red pepper. We used 1/4 teaspoon and it was still hot to those who don't like spicy food. Next time I won't be adding any crushed red pepper at all. Going to be making this again soon, but next time will be using large chowder clams, and will be making a huge batch so I can share. item not reviewed by moderator and published
My whole family enjoyed this meal, including my 2 and 4 yr old children. Lots of veggies, colorful, YUM! item not reviewed by moderator and published
i never made manhattan clam chowder before. this recipe was not difficult. i only used 2 doz. clams and it turned out great. all the spices blended together. item not reviewed by moderator and published
My wife told me to check out Emeril again. Again, his recipe is bizarre! His Italian marinara sauce is ridiculously bizarre! I wouln't even attempt tp make either one. He is portugese, not Italian. However, his restaurant in Orlando, Fl. is excellent. Just ask what's in the food. Curt item not reviewed by moderator and published
all I can say is .. yummy. My tummy was happy. item not reviewed by moderator and published
I threw in some rosemary w/the thyme. Also subbed 6 cans of canned clams instead of steaming clams open in 1st part of recipe, used 4 bottles of clam juice & a splash of white wine when adding the herbs. item not reviewed by moderator and published
I have never made Manhattan Clam Chowder before so I was unsure how it would turn out. I used canned clams and clam juice to make it affordable for me. This soup was chock full of flavor, veges and clams. I had to keep adding stock. Not a problem for me though. I felt that the longer it sat the better the taste too. I am going to make this for our fall "Thanksgiving Feast" weekend. item not reviewed by moderator and published
Served this excellent recipe to a crowd of nearly 50. It was a smashing success! With it's delicate flavors and great presentation, even those who were clam-"iffy" loved it! item not reviewed by moderator and published
Fresh veggies make this taste so crisp, even my clam chowder hating husband liked it. Healthy and satisfying. Recipe makes a huge quantity! item not reviewed by moderator and published
I used about 4 pounds of clams and one can of baby clams to keep the cost down-- very, very good. item not reviewed by moderator and published
I am picky when it comes to clam chowder so I couldn't believe how delicious this chowder was. I used clam juice instead over water to make it extra clammy and added a roux for extra depth and the result was outstanding. My husband who isn't crazy about chowder had second helpings and asked for leftovers the next day. I wil definately make again. item not reviewed by moderator and published
excellent!! add some grilled sweet corn for added taste!! item not reviewed by moderator and published
perfect item not reviewed by moderator and published
This was AMAZING!! So simple, and so delicious. Emeril has made a wonderful recipe. It is just the right amount of ingredients! item not reviewed by moderator and published
Requires a bit more liquid - used white wine and more chicken stock. Also used a can of baby clams to make it more clammy as I didn't have 6 dozen clams. That worked very well. item not reviewed by moderator and published
Excellent! We really enjoyed this recipe,I used frozen razor clams since we didn't have fresh. Will definitely make again. item not reviewed by moderator and published
Emeril does it again. I made this with canned clams and made the fish broth with shrimp shells. Not the best, i know, but quick and easy and very satisfying. item not reviewed by moderator and published
Easy to make and a great tasting meal. I could only get 4 pounds of fresh clams so I used some canned clams and it worked out fine. item not reviewed by moderator and published
I've made it twice and everyone loved it. Some commented that a little more tomato flavor would be nice. Next time I'll add some crushed tomatoes. item not reviewed by moderator and published
Excelent Chowder. item not reviewed by moderator and published
This is a fantastic recipe. Just the right amount of spice. Canned chopped clams and bottled clam juice are a time saver and are just as good in this recipe when fresh clams are not handy. Add 4- 8oz bottles of Doxsee Clam Juice when you add the potatoes and chicken broth. Instead of adding fresh clams at the end, just add 6- 6.5oz cans of Doxsee canned chopped clams with its broth. Do not drain the cans. Excellent! item not reviewed by moderator and published
Excellent and easy!!! item not reviewed by moderator and published
I'm sorry but if you leave out half the ingredients how can you give it less than five stars? You didn't make the recipe. item not reviewed by moderator and published
I didn't have any clams so I used a can of tuna and some cheese whiz. Delicious! item not reviewed by moderator and published
Largely, the people who rated this with less than five stars were the people who *added their own spin on it*. My advice, cook the recipe without your spin for five stars. item not reviewed by moderator and published