MANHATTAN CLAM CHOWDER

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Manhattan Clam Chowder image

This cosmopolitan take on that other classic is dressed up with hearty pancetta, musky fresh oregano, and an innovative Marsala-spiked broth, adding elegance to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 8 to 10

Number Of Ingredients 14

3 cups water
2 dozen cherrystone or littleneck clams, scrubbed (2 cups clam meat)
2 tablespoons extra-virgin olive oil
3 ounces pancetta, sliced 1/2 inch thick and cut into 1/4-inch dice
1/2 red onion, finely chopped
2 celery stalks, finely chopped
2 large garlic cloves, minced (1 tablespoon)
1/4 teaspoon red-pepper flakes
1 1/2 tablespoons Marsala wine (optional)
1 can (28 ounces) whole plum tomatoes, strained, juices reserved, tomatoes finely chopped
1 potato, preferably Yukon Gold, peeled and cut into 1/2-inch dice
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
Coarse salt and freshly ground pepper

Steps:

  • Bring water to a boil in a large pot. Add clams, cover, and cook until shells open, about 10 minutes. Transfer clams to a large bowl, reserving cooking liquid. Discard any clams that do not open. Remove meat from shells, and return to bowl. Discard shells. Pour reserved liquid through a fine sieve lined with cheesecloth into a large bowl (you should have 2 1/2 cups). Sprinkle a few tablespoons liquid over clams to keep them moist.
  • Heat 1 tablespoon oil in a large pot over medium-high heat. Add pancetta, and cook, stirring occasionally, until golden brown, about 7 minutes. Remove pancetta with a slotted spoon, and drain on paper towels. Pour off excess drippings, leaving just enough to coat bottom of pot. Add remaining 1 tablespoon oil, and reduce heat to medium. Add onion, celery, garlic, and red-pepper flakes, and cook, scraping bottom of pot, until vegetables are light gold, about 7 minutes.
  • Raise heat to high, and stir in Marsala if desired. Add tomatoes, 1 cup reserved tomato juice, 2 1/2 cups reserved clam broth, and the potato. Reduce heat, and simmer until potato is tender, 8 to 10 minutes.
  • Cut large clams in half. Stir clams, pancetta, parsley, and oregano into broth, and heat until warmed through, about 30 seconds. Season with salt and pepper, and serve immediately.

Muhammad Faisal
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Just made this clam chowder for dinner and it was delicious! The broth was creamy and flavorful, and the clams were cooked perfectly. I will definitely be making this again.


Frahanalisiyal Ali
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This chowder was a hit with my family! Everyone loved the creamy texture and the delicious flavor. I will definitely be making this again soon.


Polyne Khavere
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I followed the recipe exactly and my chowder turned out perfectly! It was so easy to make and tasted like it came from a restaurant. I'm so glad I found this recipe.


Sudip Karkeey
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This is the best clam chowder I've ever had! It's so creamy and flavorful. I love the addition of corn and bacon. I will definitely be making this again and again.


Gillian Soulsby
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I made this clam chowder for a party and it was a huge hit! Everyone loved it. The chowder was creamy, flavorful, and the clams were tender and juicy. I will definitely be making this again.


Shofikul Mia
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This clam chowder is the perfect comfort food for a cold day. It's creamy, flavorful, and packed with clams. I love the addition of bacon, which gives it a smoky flavor.


Keeper Here
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This was my first time making clam chowder and it turned out great! The recipe was easy to follow and the chowder was delicious. I will definitely be making this again.


Zoria Hem
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Just made this clam chowder for dinner and it was delicious! The broth was creamy and flavorful, and the clams were cooked perfectly. I will definitely be making this again.


Tanvirislam Islam
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I followed the recipe exactly and my chowder turned out perfectly! It was so easy to make and tasted like it came from a restaurant. I'm so glad I found this recipe.


After Care
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This chowder was a hit with my family! Everyone loved the creamy texture and the delicious flavor. I will definitely be making this again soon.


Shefali Akhter
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I've tried many clam chowder recipes, but this one is by far the best! The broth is flavorful and the clams are tender and juicy. I highly recommend this recipe.


Noman Zia
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This clam chowder is rich, creamy, and packed with flavor! I love the addition of bacon and corn, which gives it a unique and delicious twist. I will definitely be making this again!


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