Manhattan Style Clam Chowder | Morsels of Life

Manhattan Style Clam Chowder

A Manhattan-style clam chowder with potatoes, onions, celery, carrots, and topped with a bit of bacon.

Morsels of Life - Manhattan Style Clam Chowder - A Manhattan-style clam chowder with potatoes, onions, celery, carrots, and topped with a bit of bacon.

We really like New England Clam Chowder around here, so I thought I'd give the Manhattan style a try too. Afterall, they're both clam chowders - if one's good, the other should be too, right? Well, as I found out, they're totally different. Instead of the creamy, dairy based New England style, the Manhattan-style Clam Chowder is more of a broth based soup. You start with a clear broth, and add in tomatoes. The addition of tomatoes is perhaps influenced by the Portuguese, who often combine seafood with tomatoes. This Manhattan-style clam chowder is completely different from your creamy New England Clam Chowder. It's actually quite tasty, but don't try making it in Maine - it's a statutory and culinary offense to add tomatoes to chowder there!

What's your favorite "style" of Clam Chowder?


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A Manhattan-style clam chowder with potatoes, onions, celery, carrots, and topped with a bit of bacon.

Prep time:
Cook time:
Total time:
Yield: 6 servings

Materials:

Mass Weight Volume Number Material Notes
2 slices bacon, crisped and crumbled or bacon bits
2 bay leaves
2 carrots, cut into thin coins
2 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
2 dozen clams, cooked and juices retained
1/2 teaspoon thyme
14 ounces tomatoes, diced
1 pound potatoes, chunked

Methods:

  1. Gather all materials.
  2. Cook onions, carrots, and celery in a bit of oil until fragrant, adding garlic towards the end.
  3. Add remaining materials and simmer until potatoes cooked.
  4. Crumble bacon on top (or sprinkle bacon bits on top).



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