Best 13 Mommys Manhattan Style Clam Chowder Recipes

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.

MOMMY'S MANHATTAN STYLE CLAM CHOWDER

Steps:

• In a large soup pot, heat the oil.
• Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
• Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
• Stir and bring to a boil.
• Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
• Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
• Stir in the clams during the last 5 minutes of simmering.
• Remove bay leaf 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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ZESTY MANHATTAN CLAM CHOWDER

Steps:

• Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
• Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
• Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
• Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

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.

QUICK MANHATTAN CLAM CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
• Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
• Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

MANHATTAN-STYLE CLAM CHOWDER

Steps:

• Saute the onion and bell pepper in the bacon fat in a large pot.
• Combine all ingredients except for the clams and the garnishes.
• Cook, until the potatoes are tender, but not too soft.
• Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

SPICED MANHATTAN CLAM CHOWDER

Steps:

• Combine the tomatoes, lemon rind and mint. Set aside. Combine the clams, garlic, wine and water in a pot and bring to a boil. Cover, lower the heat and simmer until the clams open, about 5 minutes. Remove from the heat. Strain, reserve the broth and set the clams aside.
• Fry the bacon in a large saucepan until golden, about 5 minutes. Add the onion and half the orange zest. Continue cooking until the onion is translucent, about 5 minutes. Add the tomatoes, their juice and the cinnamon stick. Simmer for 30 minutes. Remove the cinnamon and discard. Pour the tomato broth into a blender or food processor. Puree until smooth. Transfer to a clean saucepan. Add the clam broth and potatoes. Simmer until the potatoes are tender, about 5 to 8 minutes.
• Take the clams out of their shells. Add the saffron and the remaining orange zest to the chowder and simmer for one minute. Add the clam meat. Continue cooking for about 2 minutes. Season to taste with salt and pepper. Ladle into 4 bowls. Garnish with the tomato-lemon-mint mixture.

CHEF JOHN'S MANHATTAN CLAM CHOWDER

Steps:

• Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
• Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
• Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
• Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
• Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
• Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

MANHATTAN-STYLE CLAM CHOWDER WITH CHILIES

Steps:

• Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.

MANHATTAN STYLE CLAM CHOWDER

Steps:

• Put all ingredients in crock pot.
• Stir to blend.
• Cover and cook on high for 1 hour.
• Turn down to low and cook for 8 hours.

MANHATTAN-STYLE CLAM CHOWDER

Steps:

• Cook and stir bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
• Add carrots and onions to reserved drippings; cook and stir 3 to 5 min. or until crisp-tender. Add tomato paste; cook and stir 30 sec.
• Add remaining ingredients; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
• Serve topped with bacon.

MANHATTAN STYLE CLAM CHOWDER WITH CORN

Steps:

• Combine all ingredients except clams, salt and pepper in slow cooker.
• Cover and cook 4-6 hours, adding clams during the last 45 minutes.
• Discard bay leaf. Season to taste with salt and pepper.