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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 41-50 of 55

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  • on March 08, 2007

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    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!

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  • on December 27, 2006

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    Fresh veggies make this taste so crisp, even my clam chowder hating husband liked it. Healthy and satisfying. Recipe makes a huge quantity!

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  • on October 31, 2006

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    I used about 4 pounds of clams and one can of baby clams to keep the cost down-- very, very good.

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  • on September 15, 2006

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    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.

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  • on August 24, 2006

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    excellent!! add some grilled sweet corn for added taste!!

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  • on February 24, 2006

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    perfect

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  • on February 17, 2006

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    This was AMAZING!! So simple, and so delicious. Emeril has made a wonderful recipe. It is just the right amount of ingredients!

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  • on December 25, 2005

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    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.

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  • on December 05, 2005

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    Excellent! We really enjoyed this recipe,I used frozen razor clams since we didn't have fresh. Will definitely make again.

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  • on December 05, 2005

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    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.

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