Manhattan Clam Chowder

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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.

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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.

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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!

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Very nice and easy 2 prep tasty

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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.

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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 ;-

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We absolutely love this chowder. It goes very good with our homemade artisan bread and butter. Thank you for sharing :

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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.

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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.

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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.