8 - 10
How to cook Manhattan Clam Chowder
- 2 pounds littleneck clams, scrubbed
- 4 (6.5-ounce.) cans chopped clams
- 1 (14-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 2 potatoes, peeled and diced
- 1 onion, diced
- 2 tablespoons butter
- 3 stalks celery, chopped
- 3 carrots, peeled and chopped
- 1/4 cup all-purpose flour
- 4 cloves garlic, sliced thin
- 8 cups fish stock
- Salt and freshly ground pepper to taste
- Heat the butter in your soup pot over medium heat and add the onion, carrots, celery, and garlic, cover, and sweat until very soft.
- Add the flour and stir vigorously as quickly as you can.
- Stir in the stock, potatoes, tomato paste, and the diced tomatoes with their juices and simmer until the potatoes are soft, about 20 minutes.
- Add the canned clams, along with their juices, and the littleneck clams and season with salt and pepper.
- Simmer until the littlenecks open up.
- Enjoy the Manhattan Clam Chowder served steaming hot.
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 Manhattan Clam Chowder serves/makes: 8 - 10
The Manhattan Clam Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Clams
Preparation Method: Soup/Stew