Manhattan Clam Chowder
One of the most succulent and mouthwatering clam chowders that ever existed hails from Manhattan. In the year 1890, this type of chowder was called “Fulton Fish Market clam chowder” and “New York clam chowder.” Manhattan clam chowder was highly recognized in Victor Hirtzler's Hotel Saint Francis Cookbook in 1919. This savory dish was established in Rhode Island during the late 19th century. Initially, the Portuguese immigrants in Rhode Island added tomatoes in place of milk, making the clam chowder even tastier. The Manhattan clam chowder has red broth, which indeed is tomato-based, as stews made from tomatoes were already a traditional part of Portuguese cuisine. The Manhattan clam chowder is one of many chowder soups which contains clams and broth. In addition to clams, popular ingredients such as diced potatoes, onions, and celery are also included. Most vegetables are not usually added. Only small carrot strips or a garnish of parsley might occasionally be added mainly for the color, aroma and richness.
Purchase Manhattan clam chowder from Anderson Seafood. It is only $10.00. They have the finest, fresh and frozen seafood on the market to cater for all clients’ needs. They have over 30 years of experience in providing standard seafood to all clients. Their services include importing, processing, custom packaging and distributing all varieties of fresh, frozen and live seafood products, whatever the need. These seafood are healthy choices and provide a good source of protein and vital nutrients, such as Omega 3's. No doubt, Anderson Seafood is a trusted source in America and the staff are highly skilled and professional in the type and quality of products which they offer. Visit them online today to order the Manhattan clam chowder to savor that succulent dish!
Manhattan Clam Chowder Recipe 1
Preparation time: 15 minutes
Cook time: 25 minutes
Servings: 4 to 6 persons first-course
- 1 and a 1/2 tablespoons olive oil
- 1 large Spanish onion, chopped
- 1 and a 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 diced potato (about 3/4 pound)
- 5 cups clam juice (five 8-ounce bottles clam juice)
- One 28-ounce can whole, peeled tomatoes with liquid, roughly chopped
- 1 and a 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
- 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.
Manhattan Clam Chowder Recipe 2
Servings: 4 to 6 persons first-course
- 4 ounces bacon, chopped
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 1 large onion, diced
- 2 celery stalks, diced
- 1 medium green bell pepper, stemmed, seeded and diced
- 2 medium carrots, peeled, diced
- 2 dried bay leaves
- 2 teaspoons dried oregano
- ½ teaspoon crushed red pepper flakes
- 1 ½ pounds Yukon Gold potatoes, peeled, diced
- 5 cups Clam liquid or clam broth
- 16 ounces diced clams, (usually frozen), thawed
- 1 28-ounce can whole tomatoes
- ¼ cup fresh parsley, chopped
- Salt and pepper
- Add bacon to pan set over low heat. When bacon starts to render some fat, turn heat to medium and cook until crisp, about five minutes. Drain bacon on paper towels. Remove all but one tablespoon of fat from dutch oven.
- Pour olive oil into the pan. Add garlic, and cook until very fragrant, about 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Cook, stirring often with wooden spoon, until vegetables are soft, about 10 minutes.
- Add potatoes, clam broth, and enough extra water (if needed) to just cover potatoes. Turn heat to medium-high, and bring to boil. Partially cover pan and cook until potatoes are soft, about 10 minutes. Smash some cubed potatoes with wooden spoon, to help thicken the broth.
- Chop canned tomatoes. Add them to the pan, along with remaining tomato juice. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes.
- Turn off heat, add diced clams and parsley. Stir well, and let sit for five minutes covered. Serve with some crumbed bacon on top. Serve hot.