Recipe: Yummy Manhattan clam chowder

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Recipe: Yummy Manhattan clam chowder
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Recipe: Yummy Manhattan clam chowder Delicious, fresh and tasty.

Manhattan clam chowder. View the latest menu with prices. When Manhattan chowder came to be, many were in an uproar for it competing with the New England original. A Maine legislator even introduced a bill that outlawed the use of tomatoes in any.

The delicious and easy way of making Manhattan clam chowder.

I usually end up using freshly shucked clams and adding in a half bottle of clam juice.

The end result has turned out great every time.

You can cook Manhattan clam chowder using 13 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Manhattan clam chowder

  1. You need of bacon.

  2. You need of chopped onion.

  3. It’s of carrots, thinly sliced.

  4. You need of celery with leaves, thinly sliced.

  5. You need of parsley, or 1 tsp dried.

  6. Prepare of can of tomatoes.

  7. Prepare of salt.

  8. Prepare of pepper.

  9. You need of bay leaf.

  10. It’s of dried thyme.

  11. Prepare of medium potatoes.

  12. You need of clam juice.

  13. Prepare of minced clams with juice.

Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.

Add clam juice, crushed tomatoes, and potatoes.

Season with red pepper flakes, salt, and pepper.

Manhattan style clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon.

Manhattan clam chowder step by step

  1. Fry bacon untill crispy.

  2. Drain and transfer to slow cooker.

  3. Add remaining ingredients.

  4. Stir to blend.

  5. Cover and cook for 8 hours.

And there isn't any thickening agent in Manhattan Clam Chowder.

There is also a huge difference in the calorie/fat content of the two chowders.

Bring water to a boil in a large pot.

Transfer clams to a large bowl, reserving cooking liquid.

In a large pot, cook the bacon over medium/high heat until slightly crisp.