Best 6 Hearty Manhattan Clam Chowder Recipes

HEARTY MANHATTAN CLAM CHOWDER

Steps:

• Place all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until vegetables are tender, 7-9 hours. Remove bay leaf before serving.

MANHATTAN CLAM CHOWDER

Steps:

• In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

MANHATTAN STYLE CLAM CHOWDER

Steps:

• Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
• Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

MANHATTAN CLAM CHOWDER

Steps:

• 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.
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HEALTHY MANHATTAN CLAM CHOWDER

Steps:

• Place salt pork into your soup pot and cook until fat renders and salt pork browns lightly (no need to drain fat unless you want to).
• Add the onion, celery, leek, green pepper and garlic, and cook, stirring, until veggies become tender.
• Add broth/water, reserved clam juice, undrained tomatoes (if you use fresh tomato you may want to add some tomato juice, broth, or water to compensate), bay leaf, thyme, oregano, salt, pepper, Tabasco, worcestershire, and Old Bay seasoning.
• Stir well, bring to a boil and then lower heat, cover, and simmer for 30 minutes.
• Add chopped turnips and simmer, covered, for 25 minutes more.
• Add drained clams and heat for about 5 minutes or until warmed through.
• Discard bay leaf before serving and check seasonings to see if adjustment is necessary.

HEARTY CLAM CHOWDER

Steps:

• In heavy pot (dutch oven) saute bacon until almost crispy.
• Remove bacon and set aside leaving bacon drippings in pan.
• Add all vegetables in bacon drippings with clam juice, Tabasco sauce and 1/2 cup water simmering until vegies are soft, but firm, not mushy.
• Add small amounts of water to keep vegies from scorching if needed.
• Gently stir in clams.
• Turn heat down very low so milk will not scorch.
• Slowly pour in evaporated milk, gently stirring all ingredients together.
• Add salt and pepper to taste as well as dill weed.
• Simmer until all ingredients are warm, being careful not to scorch milk.
• Enjoy with warm corn bread and fresh fruit.