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    You are in: Home / Recipes / Manhattan Clam Chowder Recipe
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    Manhattan Clam Chowder

    Manhattan Clam Chowder. Photo by Oliver1010

    1/1 Photo of Manhattan Clam Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    Jeff Hixson's Note:

    Originally posted by Mean Chef.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
    2. 2
      Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
    3. 3
      Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
    4. 4
      Add the olive oil and garlic, and cook for 30 seconds.
    5. 5
      Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
    6. 6
      Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
    7. 7
      Add the potatoes and clam broth.
    8. 8
      The broth should just barely cover the potatoes; if it doesn‘t, add enough water to cover.
    9. 9
      Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
    10. 10
      If the broth hasn‘t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
    11. 11
      Add the tomatoes, and simmer 5 minutes more.
    12. 12
      Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
    13. 13
      If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
    14. 14
      Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
    15. 15
      When ready to serve, reheat the chowder over low heat; don‘t let it boil.
    16. 16
      Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

    Ratings & Reviews:

    • on June 09, 2010

      Best recipe for clam chowder i have ever used. I did substitute V-8 spicy juice for the water to cove the ingredience. Everybody has loved the chowder.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2014

      55

      The ONLY Manhattan Clam Chowder recipe you will need. I can't believe how amazing and how EASY it all came together. I made a few changes, based on reviews and personal preference. Used clam juice. Used the mini potatoes/Ukon Golds, chunky cut. Doubled carrots, 2 a small dice that went into aeromatics, the other 2 chunky as listed. Garlic after the veg had softened, not before (too soon burns it). Used Crushed tomatoes. Omitted bay leaf (don't like them) and subbed 1/4 cup fresh parsely for oregano. Added 2 tsp dry tyme. To keep it brothy (I did a long simmer) I periodically added chicken broth, ended up adding 2/3 of a box. And I tossed in 1/2 cup marsala wine at the last 4 minutes of veg cooking prior to adding liquids. I do that in most soups and stews. I kept the green peppers. I like Manhattan Clam Chowder to have a tang to it. I didn't keep bacon in it, just used the fat, used 3 pieces thick cut peppered bacon. Ate it while the soup cooked. Yum. The base of this recipe was perfect, and I did a heap ton of research before using this as the template. You SO can't go wrong with this one. I'd give it 10 stars if I could.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2013

      55

      Made it exactly as written except doubled it from the suggestion from other reviewers. So glad I did that!! A friend came by to watch football while I was making it and he was impressed. Had to give him some to take home to the family. I noticed there was no picture so i hurried up and took one before it disappeared. I couldn't find clam broth so I used clam juice and some water. I used 1 lb fresh clams (and the juice from them) plus 2 6.5 oz cans of clams (plus their juice).

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Manhattan Clam Chowder

    Serving Size: 1 (3984 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 207.5
     
    Calories from Fat 70
    34%
    Total Fat 7.8 g
    12%
    Saturated Fat 2.0 g
    10%
    Cholesterol 19.1 mg
    6%
    Sodium 586.9 mg
    24%
    Total Carbohydrate 28.9 g
    9%
    Dietary Fiber 6.4 g
    25%
    Sugars 3.2 g
    12%
    Protein 9.5 g
    19%

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