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

MANHATTAN STYLE CLAM CHOWDER



Manhattan Style Clam Chowder image

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Provided by Halie

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 3h50m

Yield 12

Number Of Ingredients 15

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Steps:

  • Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  • Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g

MANHATTAN FISH CHOWDER



Manhattan Fish Chowder image

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

4 slices bacon, cut crosswise into 1/2-inch pieces
1 large onion, finely chopped
2 medium carrots, halved lengthwise and thinly sliced crosswise (1 cup)
1 can (28 ounces) plum tomatoes in juice
2 bottles (8 ounces each) clam juice
2 medium baking potatoes (about 1 1/2 pounds), peeled and cut into 2-inch chunks
1/2 teaspoon dried thyme
1 pound skinless tilapia fillets, cut into 2-inch chunks
Coarse salt and ground pepper

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



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.

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.

JASPER'S MANHATTAN CLAM CHOWDER



Jasper's Manhattan Clam Chowder image

Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 13 cups

Number Of Ingredients 16

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
2 tablespoons olive oil
3 cloves garlic, finely chopped (1 tablespoon)
1 large onion (10 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/3-inch dice
1 medium green bell pepper (6 ounces), cut into 1/2-inch dice
2 medium carrots (4 ounces), cut into 1/2-inch dice
dried bay leaves
2 teaspoons dried oregano
1/2 teaspoon crushed red-pepper flakes
1 1/2 pounds Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
5 cups Clam Broth
Diced clams (reserved from Clam Broth recipe)
1 28-ounce can whole peeled tomatoes in juice, cut into 1/2-inch dice
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly ground black pepper

Steps:

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

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 CLAM CHOWDER



Manhattan Clam Chowder image

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

24 medium-size quahog clams, usually rated ''top neck'' or ''cherrystone,'' rinsed
1 tablespoon unsalted butter
1/4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 cloves garlic, peeled and minced
2 large ribs celery, cleaned and diced
1 medium-size green pepper, diced
2 medium-size carrots, peeled and diced
Red-pepper flakes, to taste
3 large Yukon Gold potatoes, cubed
3 sprigs thyme
1 bay leaf
1 28-ounce can whole peeled tomatoes in juice, crushed or roughly diced
Freshly ground black pepper to taste
1/4 cup chopped parsley.

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

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

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From countrygrocer.com


JOE'S STONE CRAB MANHATTAN CLAM CHOWDER RECIPE - SECRET …
Add bottled clam juice and the liquid from the canned tomatoes. Measure clam/tomato liquid. Add enough cold water, if needed, to make a total of 7 cups. Add this liquid and the tomatoes to the vegetables. Stir to break up the tomatoes. Stir in the tomato paste, ketchup, Kitchen Bouquet and a pinch of salt and pepper.
From secretcopycatrestaurantrecipes.com


MANHATTAN STYLE FISH CHOWDER RECIPE • SEAFOOD NUTRITION …
1. Heat olive oil in a Dutch oven over medium heat; add onion, carrot, potatoes, garlic, salt, and pepper; cook, stirring often and until the onions begin to soften, 5 to 7 minutes. 2. Next, add stock, wine, and lemon juice and bring to a boil. Reduce heat to medium, and simmer for 10 minutes; stir in tomatoes, and simmer until thickened, about ...
From seafoodnutrition.org


BEST CC'S MANHATTAN CLAM CHOWDER RECIPES | FOOD NETWORK CANADA
Step 4. Cook bacon in the same large pot over medium-high heat just until crisp. Reserve 1 tbsp. of bacon fat in the pot and discard remaining bacon fat. Step 5. Reduce heat to medium and add onion, carrot, celery and minced garlic to the pot. Sauté until soft, about 5 minutes. Add thyme, marjoram, bay leaf, chile and clam broth.
From foodnetwork.ca


MANHATTAN CLAM CHOWDER - THE KITCHEN MAGPIE
Instructions. In a large pot medium heat, sauté the bacon until crisp. Add in the onion and fry until soft and translucent. Add in the thyme, garlic and red pepper flakes, and sauté until fragrant, around 2 minutes, Add in the clam juice, broth, potatoes, celery, peppers, and carrots. Add in the tomatoes and the clams.
From thekitchenmagpie.com


MANHATTAN CLAM CHOWDER | TRADITIONAL SEAFOOD SOUP FROM NEW …
Although New England clam chowder boasts with its salt pork, mollusk, potato, and onion mixture, New Yorkers have their own Manhattan variety of the dish, a light tomato stew similar to minestrone, filled with carrots, onions, potatoes, celery, and lots of large, chopped chowder clams accompanied by aromatic herbs such as thyme, oregano, and pepper.
From tasteatlas.com


MANHATTAN-STYLE SEAFOOD CHOWDER RECIPE | GOOD FOOD
1. Melt the butter in a large saucepan, then cook the bacon, onion, garlic and celery over low heat, stirring occasionally, for 5 minutes, or until soft but not brown. Add the potato, thyme and 1 litre (4 cups) of the stock to the saucepan and bring to the boil. Reduce the heat and simmer, covered, for 15 minutes. 2.
From goodfood.com.au


MANHATTAN SEAFOOD CHOWDER - EASY PEASY EATS
Melt butter in a large stockpot. Add the onions, carrots, celery and garlic and sauté on a medium-low heat for 10 minutes. Drain the seafood into a bowl and add the juice to the pot. Set seafood aside. Next add the stock, canned tomatoes, lemon …
From easypeasyeats.com


EASY MANHATTAN FISH CHOWDER RECIPE - CURIOUS CUISINIERE
Saute for 1-2 minutes. Add the water and tomatoes, scraping up any stuck bits from the bottom of the pan. Add the seasonings and fish and bring the soup to a simmer. Reduce the heat to medium low and simmer for 15-20 minutes, until the vegetables are tender and the fish is cooked through. Serve warm.
From curiouscuisiniere.com


MANHATTAN CLAM CHOWDER - A FAMILY FEAST®
Bring to a boil then lower to a gentle simmer and cook, stirring occasionally for 25 to 30 minutes or until potatoes are almost tender. Add in tomato paste and cook for five more minutes. Add chopped clams and remove from heat. Taste for salt if needed then stir in butter. Remove and discard bay leaf.
From afamilyfeast.com


BEST MANHATTAN CLAM CHOWDER RECIPE
Behind the name, clam chowder is a soup or stew which is made up of seafood (clams or fish). It is believed that clam chowder was introduced in the 1700s, and since then, it has gained popularity. There are quite a few types of clam chowder, one is the Manhattan clam chowder, and another is New England clam chowder or Rhode Island clam chowder.
From ireallylikefood.com


GRANDMA'S MANHATTAN CLAM CHOWDER RECIPE - AMYCASEYCOOKS
Sauté the vegetables for about 6 to 8 minutes or until softened and the onions are translucent. Add the zucchini, potatoes, crushed tomatoes, Worcestershire sauce, clam juice, and thyme leaves to the pot. Bring to a boil, then reduce the heat and simmer the chowder for about 15 to 20 minutes.
From amycaseycooks.com


MANHATTAN SEAFOOD CHOWDER - GLUTEN FREE RECIPES
Manhattan Seafood Chowder might be just the main course you are searching for. This recipe makes 6 servings with 394 calories, 26g of protein, and 7g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to ...
From fooddiez.com


INSTANT POT MANHATTAN CLAM CHOWDER - PRESSURE LUCK COOKING
Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. Quick release when done. When the lid comes off, stir in the reserved clams and let them heat up for about 2 minutes as the soup will also slightly thicken.
From pressureluckcooking.com


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