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Bowl of Comfort: Manhattan Clam Chowder Recipe

1 month ago

Bowl of Comfort: Manhattan Clam Chowder Recipe

manhattan clam chowder

Creamy is the dream in this bowl of clam chowder. The Manhattan clam chowder was born in Rhode Island, back when Portuguese immigrants added tomatoes to their chowder. Now splashed with tomato paste to splash some red into the soup, it has finally found a place on your table.

Manhattan Clam Chowder
Makes 4-6 servings

 

2-3 Tbsps Oil

½ cup Chopped bacon

½ cup Chopped white onions

1 Tbsp Minced garlic

2 Tbsps Tomato paste

1 (400g) can Diced or crushed tomatoes

4-4 ½ cups Water or clam stock

½ cup White wine

4 tsps Chicken stock powder (or 1.5 cubes of chicken bouillon)

1 cup Frozen mixed vegetables (carrots, peas, corn)

½ cup Diced celery

½ cup Fine-diced potatoes

1 tsp Thyme

2 Bay leaves

2 cups Cooked clam meat

  • Salt and pepper to taste
  • Soda crackers to accompany chowder (optional)
  • Freshly chopped parsley

 

  1. Heat oil in a large saucepan. Add bacon, onion, and garlic and cook until lightly golden.
  2. Stir in tomato paste. Add in diced tomatoes and cook for about 5 minutes over moderate heat.
  3. Add in 4 cups water or broth (add extra 1/2 cup as needed), 1/2 cup white wine and chicken stock powder and bring to a boil.
  4. Reduce heat to simmer then add the chopped vegetables, thyme and bay leaves.
  5. Add in clam meat when vegetables are half-cooked. Simmer for about 10 minutes or until vegetables are soft but still hold their shape. Season to taste with salt and pepper. Garnish with chopped fresh parsley before serving.

 

Recipe by Chef Jane Paredes
Photographed by Mike Cuevas of Studio 100

 

Whether you say it as “to-may-to” or “to-mah-to”, we can all agree that these dishes are better with tomatoes

Tex-Mex Chicken and Tomato Salad

Tomato, Green Bean, and Pasta Salad

Grilled Pork and Tomatoes

Tomato and Mozzarella Salad

Tomato Bruschetta

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