MANHATTAN CLAM CHOWDER
Provided by Emeril Lagasse
Yield 6 to 8 main course servings
Number Of Ingredients 17
Steps:
- In a large stockpot bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and recover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened. Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.) When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.
- In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil.
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Minghao Xu
xu_minghao@yahoo.comThis chowder is a bit spicy for my taste, but I still enjoyed it. Next time I'll use less cayenne pepper.
roni cohen
cohen.r34@hotmail.comI'm not a big fan of celery, but I didn't even notice it in this chowder. It just added a nice flavor.
Beto Vazquez
v_beto@gmail.comThis chowder is a bit time-consuming to make, but it's worth it. The flavor is amazing.
Sherry Semple
s.s35@yahoo.comI love that this recipe uses fresh clams. It makes the chowder so much more flavorful.
Ms matu islam
ms35@gmail.comThis chowder is a great way to use up leftover clams. It's also a great meal for a cold night.
Golemwarp6 Minotaur
golemwarp638@hotmail.comI've tried many clam chowder recipes, but this one is by far the best. It's the perfect balance of creamy and savory.
kallan lezotte
l91@hotmail.comI'm not usually a fan of clam chowder, but this recipe changed my mind. It's so creamy and flavorful.
Marija Bulatovic
bulatovicm4@yahoo.comThis chowder is so good, I could eat it every day.
Aaish Malick
a.m92@gmail.comI made this chowder for a potluck and it was a huge success. Everyone loved it!
Kimberly Chavez
chavezk26@yahoo.comThis recipe is a keeper! I've made it several times and it's always a hit.
Frisno Bostrom
fb@yahoo.comThis chowder is a must-try for any seafood lover. It's creamy, flavorful, and packed with clams.
Md Boikka
b-md@gmail.comI love this recipe! It's so easy to follow and the chowder always turns out perfectly.
ThankGod Chukwudi
c_thankgod@yahoo.comThis is the best clam chowder I've ever had. The broth is so rich and flavorful, and the clams are perfectly cooked.
Falbio Bright
b.f27@yahoo.comThis chowder is so easy to make, and it's so delicious. I love that I can use canned clams, which makes it a quick and easy weeknight meal.
brandon rooney
rooney.b70@hotmail.comI made this chowder for a party and it was a hit! Everyone loved it. I especially liked the addition of bacon, which gave it a nice smoky flavor.
Florence Teta Kollie
florence-t@aol.comThis was my first time making clam chowder, and it turned out amazing! I used littleneck clams and they were so good. The chowder was creamy and flavorful.
Derrick Agyei
da@gmail.comThis Manhattan clam chowder is an absolute delight! The broth is rich and creamy, with a perfect balance of flavors. The clams are tender and succulent, and the vegetables are cooked to perfection.