20
Submitted by Jeff Hixson
"Originally posted by Mean Chef."
photo by Oliver1010 
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Yields:
-
13 cups
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ingredients
- 4 ounces thick slab bacon, unsliced rind removed and cut into 1/3 inch dice
- 2 tablespoons olive oil
- 3 garlic cloves, finely chopped (1 tbl)
- 1 large onion, cut into 1/2 inch dice (10 ounces)
- 2 stalks celery, cut into 1/3 inch dice (4 ounces)
- 1 medium green bell pepper, cut into 1/2 inch dice (6 ounces)
- 2 medium carrots, cut into 1/2 inch dice (4 ounces)
- 2 dried bay leaves
- 2 teaspoons dried oregano
- 1⁄2 teaspoon crushed red pepper flakes
- 1 1⁄2 lbs yukon gold potatoes, peeled and cut into 1/2 inch dice
- 5 cups clam broth
- 2 cups diced clams
- 1 (28 ounce) can whole peeled tomatoes with juice, cut into 1/2 inch dice
- 1⁄4 cup chopped flat leaf parsley
- coarse salt
- fresh ground black pepper
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directions
- Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add the bacon.
- Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until the bacon is crisp and golden brown.
- Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.
- Add the olive oil and garlic, and cook for 30 seconds.
- Add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper.
- Sauté, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.
- Add the potatoes and clam broth.
- The broth should just barely cover the potatoes; if it doesn‘t, add enough water to cover.
- Increase the heat, bring to a boil, cover, and cook the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes.
- If the broth hasn‘t thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.
- Add the tomatoes, and simmer 5 minutes more.
- Remove pot from the heat, stir in the diced clams and parsley, and season with black pepper.
- If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely.
- Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.
- When ready to serve, reheat the chowder over low heat; don‘t let it boil.
- Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.
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Reviews
-
Best recipe for clam chowder i have ever used. I did substitute V-8 spicyjuice for the water to cove the ingredience. Everybody has loved the chowder.
fpsand
-
This is posted on the Food Network website as a Martha Stewart Recipe called Jaspers Manhattan Clam Chowder. It gives detailed directions for steaming the fresh clams and making the clam broth for those wishing to go the extra step and also save some money.
surus
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The ONLY Manhattan Clam Chowder recipe you will need. I can't believe how amazing and how EASY it all came together. I made a few changes, based on reviews and personal preference. Used clam juice. Used the mini potatoes/Ukon Golds, chunky cut. Doubled carrots, 2 a small dice that went into aeromatics, the other 2 chunky as listed. Garlic after the veg had softened, not before (too soon burns it). Used Crushed tomatoes. Omitted bay leaf (don't like them) and subbed 1/4 cup fresh parsely for oregano. Added 2 tsp dry tyme. To keep it brothy (I did a long simmer) I periodically added chicken broth, ended up adding 2/3 of a box. And I tossed in 1/2 cup marsala wine at the last 4 minutes of veg cooking prior to adding liquids. I do that in most soups and stews. I kept the green peppers. I like Manhattan Clam Chowder to have a tang to it. I didn't keep bacon in it, just used the fat, used 3 pieces thick cut peppered bacon. Ate it while the soup cooked. Yum. The base of this recipe was perfect, and I did a heap ton of research before using this as the template. You SO can't go wrong with this one. I'd give it 10 stars if I could.
Ursula_B
- See AlsoRhode Island Clam Chowder Recipe
Made it exactly as written except doubled it from the suggestion from other reviewers. So glad I did that!! A friend came by to watch football while I was making it and he was impressed. Had to give him some to take home to the family. I noticed there was no picture so i hurried up and took one before it disappeared. I couldn't find clam broth so I used clam juice and some water. I used 1 lb fresh clams (and the juice from them) plus 2 6.5 oz cans of clams (plus their juice).
Oliver1010
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Made it without the bell pepper and bacon and added Italian tomatoes. Delicious!!
SheriMacneall
see 15 more reviews
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Tweaks
-
This chowder tastes EXCELLENT and is very easy to prepare! The only changes I made were that I used 1 tablespoon of dried parsley flakes instead of the 1/4 cup fresh parsley, I used 2 tablespoons of pre-rendered bacon fat instead of using the slab bacon and I used regular salt & pepper from my shakers. If you are a Manhattan Clam Chowder lover - You will want to double this recipe!
TracyO
RECIPE SUBMITTED BY
Jeff Hixson
Somerset, Pennsylvania
- 25 Followers
- 36 Recipes
- 2 Tweaks
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