Photo: Manhattan Clam Chowder Recipe
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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By lmenard225
norco, 43
on April 14, 2012
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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
By Sasooka
Wilmington, DE
on April 02, 2012
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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!
By bloombrews
Pittsburgh, PA
on February 27, 2012
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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.
Read all 48 reviews