MANHATTAN STYLE CLAM CHOWDER WITH CORN
Make and share this Manhattan Style Clam Chowder With Corn recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Combine all ingredients except clams, salt and pepper in slow cooker.
- Cover and cook 4-6 hours, adding clams during the last 45 minutes.
- Discard bay leaf. Season to taste with salt and pepper.
MANHATTAN CORN CHOWDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6 to 8 minutes.
- Stir in the tomato paste and thyme leaves and cook for 2 more minutes.
- Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
- Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper
THE ULTIMATE MANHATTAN CLAM CHOWDER
This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.
Provided by DeSouter
Categories Chowders
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
- Chop the clams.
- In a large pot, cook the bacon over medium/high heat until slightly crisp.
- Add the onions and cook, stirring until transparent.
- Add the pepper, carrot and celery and cook for about a minute.
- Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
- Bring to a boil and add potatoes.
- Simmer 30 minutes or until potatoes are tender.
- Remove the bay leaf. Add chopped parsley.
- Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
- You should only warm the shrimp over for best results.
- Season with salt and pepper, if desired.
Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 3.6, Cholesterol 25.9, Sodium 532.7, Carbohydrate 27.2, Fiber 4.8, Sugar 3, Protein 11.5
MANHATTAN CLAM CHOWDER
Provided by Daniel Humm
Categories Soup/Stew Shellfish Dinner Lunch Seafood Clam Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 29
Steps:
- Clam Chowder Sauce
- In a medium saucepan over high heat, reduce the clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds. Add the clams and stir for 30 seconds. Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes. Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified. Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes. Remove and discard the thyme sprigs.
- Clam Ragout
- In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat. Add the shallot and simmer until tender, about 2 minutes. Add the corn kernels and simmer until cooked, 1 1/2 to 2 minutes. Add the celery and cook until tender, 2 to 3 minutes. Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm. Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.
- To Finish
- Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing. Divide the clam ragout among the bowls. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish. Garnish with celery leaves and 2 clams in their shells and finish with olive oil.
CHEF JOHN'S MANHATTAN CLAM CHOWDER
Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.
Provided by Chef John
Time 1h35m
Yield 6
Number Of Ingredients 18
Steps:
- Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
- Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
- Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
- Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
- Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
- Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g
MANHATTAN CLAM CHOWDER
You either like Manhattan clam chowder or you don't. James Beard famously called it "horrendous." But the chowder has its fans - the acidity of the tomatoes helps temper the salinity of the broth, and offers a pleasing sweetness besides. Green peppers and carrots add to the effect, and the garlic and red-pepper flakes speak to New York's immigrant past. It is certainly not a new development in the long history of clam chowder. Recipes for similar red-hued versions date back to the days of Delmonico's in the late 19th century.
Provided by Sam Sifton
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
- Rinse out the pot, and return it to stove. Add butter, and turn heat to medium-low. Add bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
- Add onions, garlic, celery, green peppers and carrots to the fat, and cook, stirring frequently, until the vegetables are soft but not brown, approximately 10 to 15 minutes. Stir in potatoes, and continue cooking until they have just started to soften, approximately 5 to 7 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the sprigs of thyme and the bay leaf.
- Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. Using the back of a wooden spoon, smash a few potatoes against the side of the pot to release their starch and help thicken the broth.
- Meanwhile, chop the clams into bits that are about the size of the bacon dice.
- When potatoes are tender, stir in tomatoes, and heat them through. Add chopped clams and reserved bacon, stirring to combine. Add black pepper to taste. Let chowder come to a simmer, and remove from heat. Fish out the thyme and the bay leaf, and discard.
- The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 630 milligrams, Sugar 5 grams, TransFat 0 grams
MANHATTAN CLAM CHOWDER
The word chowder is said to derive from chaudière, the French word for caldron and the vessel in which the French who migrated to America from their coastal regions cooked fish soups and stews. In 1984, Craig Claiborne and Pierre Franey explored a hundred or more variations on the preparation of chowder and alighted upon what they deemed the "ultimate" Manhattan clam chowder. This is their recipe.
Provided by Craig Claiborne And Pierre Franey
Categories dinner, soups and stews, appetizer, main course
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Remove and set aside the tough muscle of each clam. Reserve both the muscle and softer body portions. Chop the muscles as finely as possible or purée them in a food processor, leaving the meat a bit coarse but fine. There should be about one and one- quarter cups.
- Cut the salt pork into very fine dice. Put the dice into a large pot and cook, stirring often, until they are rendered of fat and are slightly crisp.
- Add the onions and cook, stirring, until they are wilted. Add the green pepper, carrots and celery, and cook, stirring, about one minute.
- Add the chopped clam muscles, tomatoes, broth, water, bay leaf, thyme, salt and pepper. Bring to the boil and add the potatoes. Simmer, skimming the surface to remove all trace of foam and scum, 20 to 30 minutes or until the potatoes are tender.
- Finely chop the soft body portions of the clams or chop them using a food processor. Add this to the chowder and continue cooking five minutes, skimming the surface as necessary. Remove the bay leaf. Stir in the parsley and serve.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 626 milligrams, Sugar 3 grams, TransFat 0 grams
HEARTY MANHATTAN CLAM CHOWDER
This veggie-packed clam chowder is savory and satisfying. Butter up some crusty bread and you have yourself a complete meal. -Carol Bullick, Royersford, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 7h20m
Yield 6 servings (about 2-1/4 quarts).
Number Of Ingredients 11
Steps:
- Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 203 calories, Fat 4g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 995mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 5g fiber), Protein 15g protein.
MANHATTAN FISH CHOWDER
Chunks of tilapia are added to this traditional tomato-based soup in the final minutes of simmering. The fish cooks quickly, without breaking apart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- In a large 5-quart pot or Dutch oven, cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Spoon off and discard all but 1 tablespoon fat. Add onion and carrots; cook, stirring occasionally, until softened, about 10 minutes. Add tomatoes and their juice (breaking tomatoes up with a spoon), clam juice, and 1 1/2 cups water; bring to a boil.
- Add potatoes and thyme; reduce heat to simmer. Cook until potatoes are tender, but not falling apart, 15 to 20 minutes.
- Add tilapia; cover, and cook until opaque and flaky, about 3 minutes. Season with salt and pepper. With a ladle, spoon solids and liquid into 6 soup bowls; serve immediately.
Nutrition Facts : Calories 225 g, Fat 3 g, Protein 21 g
MANHATTAN CLAM CHOWDER
I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey
Provided by Taste of Home
Time 50m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.
Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
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GEOFFREY ZAKARIAN'S MANHATTAN CORN CHOWDER RECIPE
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- 1. Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6-8 minutes.
- 3. Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
- 4. Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper.
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