Manhattan Clam Chowder – Give it the Reward it Deserves!

by Jaelyn Conley

I went to school in Boston, Massachusetts so I’m conversant in New England clam chowder. Once I went out for dinner, which wasn’t usually, I all the time ordered it. In actual fact, I appeared ahead to clam chowder. Little doubt about it, this buttery, creamy, stick-to-your ribs soup is scrumptious, particularly on a winter evening.

My love of New England chowder didn’t change my love of Manhattan chowder. I’m initially from Lengthy Island, New York, and our household used to go to Jones Seaside, on the South shore of the island, to swim. We stayed for the night water present and clam chowder. An elementary college pupil on the time, I liked the chowder and the little packets of spherical crackers that got here with it.

Generally my mom made Manhattan clam chowder from scratch and it was scrumptious. Dad opened the clam shells and eliminated the meat with a small, stubby knife. I keep in mind being a bit scared as I watched him. However chef and author James Beard hated Manhattan chowder, in keeping with http://www.whatscookingamerica.internet. He described it as vegetable soup with clams dumped in it. With all due respect to James Beard, I like Manhattan chowder due to the greens and clams.

The http://www.whatscookingamerica.internet Moist web site says some meals historians suppose Manhattan chowder was also referred to as Coney Island chowder and Fulton Market chowder, after the well-known Fulton Fish market in New York Metropolis. Manhattan clam chowder was additionally referred to as Connecticut chowder. I discovered many recipes for the tomato-based chowder in my cook dinner books.

A recipe in “The Wholesome Cook dinner,” revealed by “Prevention Journal,” accommodates clam juice, lowered sodium canned tomatoes, garlic, and scorching pepper sauce. The unique “Pleasure of Cooking” guide recipe accommodates bacon, canned tomatoes, ketchup, and butter. Different Manhattan chowder recipes have inexperienced pepper in them. I did not need inexperienced pepper, ketchup, scorching sauce, or garlic in my chowder.

What did I need? I needed a number of clam taste and many greens. Learn my recipe and you will notice it has extra greens than clams. There may be hardly any fats as a result of the bacon fats has been cooked off. Canned clams and juice include salt so I’ve omitted it from the recipe. Fire up a batch of Manhattan clam chowder at this time and provides it the reward it deserves!

INGREDIENTS

2 14.5-ounce cans of entire, no salt tomatoes and juice

4 6.5-ounce cans chopped clams and juice

1 8-ounce bottle clam juice

2 1/2 cups water

1 cup chopped celery

1 cup chopped yellow onions

1 cup candy child carrots (from a package deal)

1 medium potato, peeled and reduce into small items

1/2 cup chopped Italian parsley

3 tablespoons pre-cooked actual bacon items

1 teaspoon thyme leaves

1/4 teaspoon seasoned pepper

METHOD

Pour canned tomatoes into soup kettle. Reduce tomatoes into bite-size items with kitchen shears. Chop the celery and onions and add to soup kettle. Add remaining elements, cowl and simmer for one hour. Or simmer in a gradual cooker, on low, for 4 hours. This Manhattan clam chowder tastes even higher the subsequent day. Makes 12 one-cup servings.

Copyright 2007 by Harriet Hodgson

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