Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto

Submitted by Timothy F.

"I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams."

 

• Ready In: 1hr
• Ingredients: 17
• Serves: 6-8

ingredients

• 3 (6 1/2 ounce) cans of chopped clams
• 1 (8 ounce) bottle clam juice
• 1 quart fresh stewed tomatoes or 35 ounces canned stewwed tomatoes
• 1 onion, diced
• 2 stalks celery, diced
• 2 carrots, peeled and diced
• 2 thick slices Canadian bacon or 1 slice virginia baked ham, diced
• 4 red potatoes, large dice with skin
• 4 yukon gold potatoes, peeled and large diced
• 1 garlic clove, minced
• 1⁄2 teaspoon red pepper flakes
• 1 teaspoon dried thyme
• 2 bay leaves
• 1⁄3 cup of chopped fresh curly-leaf parsley
• 1⁄2 teaspoon fresh ground black pepper
• 1 tablespoon olive oil and 1 tbsp unsalted butter
• sea salt (to taste)

directions

1. Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
2. Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
3. Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
4. Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
5. Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
6. Serve hot with buttered toast points or saltine crackers.