How to cook Clam Chowder Manhattan Style
- 2 cups freshly opened clams, minced
- 1 cup chopped onion
- 2/3 cup finely minced celery
- 2 teaspoons finely minced green pepper
- 1 clove garlic, minced
- 2 tablespoons butter or margarine
- 1 cup diced potatoes
- 3 cups boiling water, salted lightly
- 3 fresh tomatoes peeled, seeded and diced
- Salt and pepper
- 1 teaspoon minced parsley
- 3 to 4 soda crackers, coarsely crumbled
- Simmer the onion, celery, green pepper and garlic in butter for 20 minutes.
- Add potatoes and water. Cook until the potatoes are tender.
- Add tomatoes, clams and their juice, salt, pepper, thyme and cayenne to taste. Bring chowder to a boil; add chopped parsley, and pour soup into a tureen over the crackers.
The Clam Chowder Manhattan Style recipe easy to cook and so good!
Manhattan Clam Chowder has a clear broth, plus tomato for red color and flavor.
Manhattan Clam Chowder was likely born near the docks of the Fulton Fish Market which clung stubbornly to the Manhattan shoreline in the shadow of the Brooklyn Bridge. You can try this for a Thanksgiving or Christmas holiday.
This recipe for Clam Chowder Manhattan Style serves/makes: 6
The Clam Chowder Manhattan Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew