Learn how to make delicious Manhattan Clam Chowder. It’s a tomato-based soup with clams, bacon, potatoes, and other tasty ingredients. This version takes less than 15 minutes to prepare and is incredibly simple.
I once placed an order for Manhattan Clam Chowder at a restaurant, assuming that the name would imply that it would be more upscale than the clam chowders I had previously. I asked the waiter, “What’s this? I ordered Clam Chowder,” when he brought a bowl of red soup. ”.
Manhattan Clam Chowder vs. New England Chowder
Over time, “chowdah” in New England transformed into a dairy-based stew, and in the late 1800s, Delmonicos in New York introduced the first tomato-based chowders, perhaps influenced by Portuguese immigrants who frequently combined clams with pork and tomato sauce.
If you’re used to white clam chowder that is creamy, thick (or thin), and filled with crackers, this Manhattan clam chowder is a totally different creature. Not even remotely like the New England favorite.
Tips for Buying Clams
Clams that are fresh: Look for live clams that are as fresh as possible, and make sure the shells are tightly shut. For this Manhattan chowder recipe, youll need hard clams. Any of these varieties will do.
Clams in a can: You can use any brand of clams in a can for this recipe, just be careful not to choose smoked clams.
Soak clams in a bowl of cool, salted water for 30 minutes to rid them of sand and dirt. Keep them in the refrigerator for no more than 24 hours, either immediately cook them or place them in a bowl covered with wet paper towels.
When preparing clams, tap any opened clams on the counter. If they close up, theyre safe to eat. If they dont, toss them. Toss any broken clams, also.
Why You’ll Love This Recipe
FAQ
What is Manhattan clam chowder made of?
Clams are simmered in a flavorful tomato broth along with potatoes, vegetables, and bacon in this Manhattan clam chowder. An easy to prepare hearty soup that tastes great as an appetizer or main course
What is the difference between Manhattan and New England clam chowder?
New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear. The clams give both types a clean, briny, and faintly sweet flavor, but that’s about it.
Is Manhattan clam chowder really a chowder?
Traditional ingredients for Manhattan clam chowder include clams, pork, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, NOT Manhattan.
What is usually a main ingredient in a chowder?
Chowder is described as “a thick soup or stew made of seafood or corn with potatoes, onions, milk, or tomatoes” in the Merriam-Webster dictionary.
