Manhattan Seafood Chowder

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MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

THE ULTIMATE MANHATTAN CLAM CHOWDER



The Ultimate Manhattan Clam Chowder image

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

2 dozen chowder clams
6 slices bacon
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes (I prefer Red Pack)
3 cups water
1 bay leaf
1 teaspoon thyme
1 teaspoon fresh ground pepper
4 potatoes, cubed
1/2 cup fresh parsley, chopped
1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)

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

DELICIOUS MANHATTAN SEAFOOD CHOWDER



Delicious Manhattan Seafood Chowder image

Great for a cold winter day. One of my favorite chowders. This is my adaptation of a recipe from "Better Homes New Cook Book"

Provided by Sassy Cat

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

6 slices bacon, center cut
1/2 tablespoon olive oil
1 cup celery, finely sliced
1 cup onion, chopped
2 cups chicken broth, reduced fat
2 cups potatoes, peeled and cubed
1 cup carrot, finely sliced
1 (16 ounce) can tomatoes, diced
1/8 teaspoon black pepper (or to taste)
1 tablespoon cornstarch
1 tablespoon water
13 ounces clams, canned, undrained
3 ounces cod, haddock, pollock (or fish of your choice)
3 ounces imitation crabmeat
3 ounces shrimp, cooked and peeled
1 clam juice, bottled

Steps:

  • Cut crab and fish fillet into bite-sized pieces.
  • Spray a large soup pot with nonstick cooking spray add the oil.
  • Add bacon, celery and onion; cook until bacon is browned and onions are tender; over med-low heat.
  • Add chicken broth, juice from the clams, bottled clam juice, potatoes, carrots, tomatoes and pepper.
  • Cover; and simmer about 35 minutes or until potatoes are cooked.
  • Add clams, shrimp, crab and fish fillet.
  • Heat until fish is cooked about 3 minutes, add cornstarch to water and blend well, stir into chowder; cook and stir to thicken.
  • You may need to add additional cornstarch and water to get the desired thickness.
  • Serve.
  • Use your favorite combination of fish, mussels ect. Try to keep the total weight of seafood to 1 lb.

MANHATTAN SEAFOOD CHOWDER



Manhattan Seafood Chowder image

Categories     Soup/Stew     Onion     Potato     Tomato     Bacon     Halibut     Clam     Fennel     Turnip     White Wine     Winter     Parsley     Gourmet

Yield Makes about 16 cups, serving 6 generously as a main course

Number Of Ingredients 14

6 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
cheesecloth for lining sieve
1/2 cup water
1/2 pound bacon (about 8 slices)
2 medium onions
4 garlic cloves
3 large Yukon Gold or other boiling potatoes (about 1 1/2 pounds)
2 large turnips (about 1 pound total)
2 medium fennel bulbs (sometimes called anise; about 1 pound total)
a 28- to 32-ounce can whole tomatoes
1 cup dry white wine
2 tablespoons tomato paste (optional)
1 1/2 pounds skinless halibut fillets
1 cup packed fresh flat-leafed parsley or cilantro leaves

Steps:

  • Scrub clams well and line a large sieve with a double thickness of cheesecloth. In an 8-quart heavy kettle with a lid steam clams in water, covered, stirring occasionally, until they have just opened, 8 to 10 minutes. Discard any unopened clams and drain remainder in lined sieve set over a bowl. Reserve clam juice. Remove two thirds clams from shells (leave remainder in shells). Transfer all clams to another bowl and partially cover with foil. Clams may be prepared up to this point 4 hours ahead and chilled, covered. Wipe kettle clean with paper towels and discard cheesecloth.
  • Cut bacon crosswise into 1/2-inch-wide slices. Cut onions into 1/2-inch cubes and mince garlic. Peel potatoes and turnips and cut into 1/2-inch cubes. Trim fennel stalks flush with bulbs, discarding stalks, and core bulbs. Halve bulbs lengthwise and cut crosswise into 1/2-inch-thick slices. In kettle cook bacon over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain.
  • In fat remaining in kettle cook onion and garlic over moderate heat, stirring, 2 minutes. Stir in potatoes, turnips, fennel, and reserved clam juice and simmer, covered, stirring occasionally, until potatoes are tender, about 20 minutes.
  • Drain tomatoes in sieve set over a bowl and reserve juice. Chop tomatoes and add to vegetables with juice, wine, tomato paste, and salt and pepper to taste and simmer, covered, 15 minutes. Chowder may be made up to this point 4 hours ahead and chilled, covered. Return chowder to simmer before proceeding.
  • Cut halibut into 2-inch cubes and remove any bones. Chop parsley or cilantro. Add halibut and clams to chowder, stirring gently to combine well, and cook until halibut is just cooked through, 3 to 4 minutes. Stir in parsley or cilantro and serve chowder sprinkled with bacon.

MANHATTAN SEAFOOD CHOWDER



Manhattan Seafood Chowder image

I found a recipe in Midwest Living for Tomato-Tortellini Soup. I have since modified it into a seafood chowder. My grand-daughters are 3 and 4 and they can't get enough. This soup makes a filling meal along with a crusty dinner roll. This recipe is very simple. You can add or delete any of the vegetables or seafood depending on individual preference.

Provided by Chef Luciano

Categories     Chowders

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 -2 medium onion, chopped
3 garlic cloves, minced
2 tablespoons butter
2 (10 3/4 ounce) cans tomato soup
46 ounces vegetable juice
6 cups milk
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon pepper
2 carrots, chopped
1 potato, chopped
1 zucchini, chopped
1 (7 1/2 ounce) can salmon
1 (5 ounce) can baby clams
1 (6 ounce) can medium shrimp
1 (7 1/2 ounce) can crabmeat
1 (8 ounce) jar clam juice (optional)

Steps:

  • In large pot or dutch oven cook onion and garlic in butter until tender.
  • Stir in soup and V-8 juice.
  • Add milk and seasonings.
  • Add carrots, potato, zucchini, and seafood.
  • Cook over low to medium heat until the potatoes are tender.

Nutrition Facts : Calories 463.6, Fat 15.9, SaturatedFat 8.7, Cholesterol 129.5, Sodium 1690.2, Carbohydrate 47.6, Fiber 5.1, Sugar 18, Protein 35.2

CHEF JOHN'S MANHATTAN CLAM CHOWDER



Chef John's Manhattan Clam Chowder image

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

2 (10 ounce) cans whole baby clams, undrained
2 (6.5 ounce) cans chopped clams, undrained
4 strips thick-cut bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
3 cloves garlic, minced
kosher salt to taste
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup bottled clam juice
2 cups chicken broth
2 medium carrots, cut into 1/2 inch pieces
2 ribs celery, sliced into 1/2-inch pieces
½ cup diced Italian tomatoes
freshly ground black pepper to taste
3 pinches cayenne pepper
3 cups peeled, diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
2 tablespoons chopped fresh Italian parsley

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 FISH CHOWDER



Manhattan Fish Chowder image

The original (base) recipe came from Food Everyday Jan/2006 issue. I made just a few changes to suit our tastes...and it became a perfect fish stew!!

Provided by katie in the UP

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 slices bacon, cut in 1/2 inch pieces
1 large onion, chopped
2 medium carrots, chopped
1 bell pepper, cut into large junks
2 garlic cloves, crushed
1 teaspoon red pepper flakes
28 ounces plum tomatoes with liquid
16 ounces bottled clam juice
1/2 teaspoon dried thyme
1 tablespoon chopped fresh thyme
2 medium baking potatoes, peeled and cut into chunks
1 lb cod, cut into 2 inch pieces

Steps:

  • In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
  • Drain on paper towels and discard all but 1 tsp of fat.
  • Add onion, carrots, bell pepper and garlic. cook 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 boil.
  • Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
  • Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
  • Serve with crusty bread!

Nutrition Facts : Calories 220.6, Fat 7.7, SaturatedFat 2.4, Cholesterol 45, Sodium 517.4, Carbohydrate 20.5, Fiber 3.5, Sugar 6.3, Protein 18.1

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

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

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

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.

MANHATTAN SEAFOOD CHOWDER



Manhattan Seafood Chowder image

This is an excellent recipe given to me by a friend. I've made several adaptations, and love the way the house smells when this is cooking. Serve with a loaf of crusty French Bread, tossed green salad and supper's ready ! And I think Ann D.'s suggestion to add some diced red bell pepper and a few dashes of hot sauce is an excellent idea !!! I've made the changes below.

Provided by Hungarian Gypsy

Categories     Chowders

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 23

3 slices bacon
2 cups celery, diced
1 red bell pepper
2 cups onions, diced
3 garlic cloves, crushed
1 cod fish fillets or 1 any other firm white fish fillet, cut into chunks
4 cups water (or mixture of chicken broth and water)
1 (28 ounce) can plum tomatoes
2 (14 ounce) cans diced tomatoes
16 ounces fresh clams, chopped or
2 (10 ounce) cans chopped clams or 2 (10 ounce) cans baby clams
1 (10 ounce) bottle clam juice
5 red potatoes, cut into small chunks
3 carrots, diced
1 teaspoon paprika
1 teaspoon Mrs. Dash seasoning mix
1 teaspoon Old Bay Seasoning
1/2 teaspoon oregano flakes
1/2 teaspoon red pepper flakes
louisiana hot sauce (to your preference)
1/2 lb small shrimp
salt
pepper

Steps:

  • Cut bacon into small pieces and fry in pan.
  • Remove from heat, drain and set aside.
  • Saute celery, red bell pepper, onions and garlic in small amount of bacon grease for several minutes to sweat.
  • Add fish and lightly sear.
  • Add water or chicken broth and simmer for 15 minutes.
  • Add tomatoes, clam juice, clams and simmer for 1 hour.
  • Add potatoes and carrots.
  • Season with paprika, red pepper flakes, Old Bay, oregano and hot sauce.
  • Simmer until potatoes and carrots are almost tender.
  • Season with salt and pepper to taste.
  • Add shrimp 15 minutes before serving.

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