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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 21-30 of 55

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  • on March 09, 2011

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    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.

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  • on March 09, 2011

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    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.

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  • on January 25, 2011

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    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.

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  • on January 01, 2011

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    I made this for New Years dinner and received rave reviews. Absolutely delicious!!!

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  • on December 11, 2010

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    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.

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  • on December 05, 2010

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    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..

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  • on May 12, 2010

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    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.

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  • on February 07, 2010

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    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!

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  • on January 19, 2010

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    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!

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  • on January 17, 2010

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    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.

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