Manhattan Clam Chowder RecipeManhattan clam chowder recipe is a tomato variation of what is known as the New England clam chowder. This chowder is chock full of fresh or canned clams, fresh vegetables like tomatoes, carrots and onions and celery. This wholesome soup is filling as well as delicious. Just add crackers or crusty bread and salad that you're ready for a filling lunch or evening meal.
Manhattan clam chowder recipe was originally called Coney Island clam chowder, or at other times Fulton Fish Market clam chowder. It was during the early 1900s that the term Manhattan clam chowder became popular, when the transparent broth that is characteristic of New England clam chowder turned red with the addition of tomatoes.
The Manhattan rendition of clam chowder still retains its stick to your ribs goodness and is particularly warming on a cold winter night. You will love this soup, even though you will not have to go to Manhattan to enjoy it. This is really easy to make, and once the chopping, dicing, and in saying have been completed, it should only take about 20 minutes to have it from stovetop to dinner table for the entire family to the thoroughly enjoy.
INGREDIENTS2 tsp butter (unsalted) 1 med onion (chopped) 1 small carrot (diced) 1 small stalk celery (diced) 1 med potato (diced) 1 can (14 1/2 oz) low sodium tomatoes (not drained, pureed) 1 cup of (minced) fresh or canned clams, (not drained) 1 bottle (8oz) clam juice 1 cup water 2 tbsp fresh parsley (minced) salt and pepper to taste
1. melt butter in a large sauce pan over medium heat. Add onion, carrot, celery, salt and pepper, cover and cook stirring occasionally, for 5 minutes or until vegetables are soft. 2. Add water, potato, and tomatoes and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potato is just tender. 3. Stir in clams and clam juice and bring to a boil, reduce heat, cover, and simmer for for 5 minutes. Sprinkle with parsley and serve.
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