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 soup hot with some warm bread or crackers on the side.

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!

  • 6 slices bacon (chopped)
  • 1/2 cup sliced carrot
  • 1/2 cup sliced celery
  • 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
  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.

© Copyright 2019 The Lazy Gastronome

 

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