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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 31-40 of 55

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  • on December 20, 2009

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    I added 1 OZ of Texas Pete and 1/2 cup white wine.

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  • on November 28, 2009

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    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.

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  • on June 10, 2009

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    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.

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  • on January 07, 2009

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    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.

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  • on January 06, 2009

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    My whole family enjoyed this meal, including my 2 and 4 yr old children. Lots of veggies, colorful, YUM!

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  • on November 14, 2008

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    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.

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  • on February 13, 2008

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    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

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  • on December 28, 2007

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    all I can say is .. yummy. My tummy was happy.

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  • on December 10, 2007

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    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.

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  • on October 10, 2007

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    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.

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