New York Manhattan Clam Chowder

So many delicious foods associated with New York! The Romanian Jews brought Pastrami on rye; an Italian immigrant introduced coal oven pizza, and Bagels were shared by the Polish Jews. Bagels and Lox, another New York prize, was a combination of Swedish cured salmon and Native American smoking techniques with some all American cream cheese added. And there are Buffalo wings, white hots and thousand island dressing – all boasting roots in the big apple.

And then there’s the Manhattan clam chowder. This rich soup varies from the New England version in that it is tomato based and not cream based. And it is hearty and delectable, a wonderful bowl of soup!

Here’s How to Do it:

First chop up the bacon and render the fat in a large sauce pan.

To that, add everything except the clams.

Simmer it all until the potatoes are fork tender, about 20 minutes.

Now add the canned clams with the clam juice and simmer on low for another 15 to 20 minutes.

Add the whole clams, cover and simmer just long enough for them to open with all their glory (about 5 minutes).

Remove the bay leaves.

Serve this luscious chowder hot with some warm bread or crackers on the side.

chowder

Manhattan Clam Chowder

 Manhattan clam chowder - This rich soup varies from the New England version in that it is tomato based and not cream based. And it is hearty and delectable, a wonderful bowl of soup!

Course: Main Course, Soup
Keyword: chowder, clam, main dish, manhattan, New York, soup, stew
Servings: 4 people
Author: HelenFern
Ingredients
  • 6 slices bacon chopped
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 1 14-oz can fire roasted tomatoes
  • 2 cloves minced or crushed fresh garlic
  • 2 small to medium yellow pototoes, cut into 1-1/2 inch cubes
  • 2 cups chicken broth
  • 1/2 cup clam juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon celery seed
  • 2 bay leaves
  • 1/2 teaspoon Old Bay seasoning
  • 1 10-oz can whole baby clams
  • 6 to 8 medium whole, live clams
Instructions
  1.  First chop up the bacon and render the fat in a large sauce pan. 

  2. To that, add everything except the clams. Simmer it all until the potatoes are fork tender, about 20 minutes.

  3. Now add the canned clams with the clam juice and simmer on low for another 15 to 20 minutes. 

  4. Add the whole clams, cover and simmer just long enough for them to open with all their glory (about 5 minutes).

  5. Remove the bay leaves

  6. Serve this luscious soup hot with some warm bread or crackers on the side.

chowder

© Copyright 2019 The Lazy Gastronome

 

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Main dish, Soup and tagged , , , , , . Bookmark the permalink.

9 Responses to New York Manhattan Clam Chowder

  1. Irene says:

    This looks so hearty and comforting, Helen! I have never seen the New York version; I definitely want to try this one. Thank you for sharing, have a great week!

    • HelenFern says:

      I tried it once in a restaurant and didn’t like it so I researched it a little. After trying several versions, I developed a variation of my own! It was good – Thanks for stopping by.

  2. Teresa says:

    This looks like a great comfort food for the (still) cold weather around here. Thank you for sharing at The Really Crafty Link Party. Pinned!

  3. Cynthia Meyers says:

    Where are the tomatoes in your recipe? There are certainly some in the picture and it wouldn’t be Manhattan style without them.

    • HelenFern says:

      Oh my gosh!! Cynthia – you are the only person to catch that! Thank you so much for bringing that to my attention. Fixed now!

  4. Yum, looks good!! We love clam chowder at our house! Thanks so much for linking up at the 25 and Done Link Party 3. Shared onto Fb, Pn, and Tw!

  5. Pingback: Seafood Bisque - The Lazy GastronomeThe Lazy Gastronome

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.