Manhattan Clam Chowder

Manhattan Clam Chowder

 Like it’s New England cousin Manhattan Clam Chowder offers a nice different perspective on a really great soup. The New England variety tends to be a lot thicker due to the flour in the soup base while Manhattan style is thinner. What we really wanted out of this recipe was a rich, hearty tomato based broth that wasn’t water thin, yet not flour thick. As with most soups, laying down a good stock is important and this one is no exception. And especially we wanted a good amount of clams, something most store bought varieties and canned see to lack. The other difference is the addition of sliced andouille sausage which just adds a tremendous amount of flavor and really just makes this a wonderful dish. Please enjoy. 


 

Manhattan Clam Chowder

Manhattan Clam Chowder

 This is just a nice pot of clam wonderfulness. The broth is rich and the andouille sausage gives it a kind of Manhattan meets New Orleans motif. A bowl of this and nice fresh warm bread or a toasted crouton on the side makes a wonderful dinner anytime. As with any tomato based soup, make sure your cast iron pot is well seasoned. Keep an eye on the temperature as it needs to cook for a bit. Refrigeration of leftovers (Assuming there are any) enhances the flavors as it does for so many soups.


 

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Manhattan Clam Chowder
Manhattan Clam Chowder kicked up with Andouille Sausage gives this tremendous chowder a rich broth and a nice bite.
Manhattan Clam Chowder
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Rating: 0
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Rate this recipe!
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 120 minutes
Servings
Ingredients
Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 120 minutes
Servings
Ingredients
Manhattan Clam Chowder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place Cherrystone clams in a 5 Qt. Dutch Oven. Add enough water to cover clams by 2 inches.
  2. Cover and bring to a boil over medium heat. Remove opened clams, pull meat out and return shells to water for further boiling for about another half hour.
  3. Remove shells and discard, add Old Bay seasoning, let cool and transfer to large bowl. Let sit. Ladle off 4 cups of the broth and reserve.
  4. Add bacon to pot and cook over medium heat until it starts to brown.
  5. Add carrots, onion, celery, and garlic and cook till just softened. (10 minutes)
  6. Add potatoes and cook for an additional 10 minutes.
  7. Add tomatoes and clam broth, bottled clam juice, and andouille. Cover and bring to a boil. Remove cover, reduce heat and simmer.
  8. Add stuffing, chopped clams, and canned clams. Continue simmering until broth has thickened
Recipe Notes

The cooking times are approximate as this was prepared in a cast iron dutch oven. Fortunately all the clams opened up on schedule which made things easier. Just keep an eye on it while it cooks and you won't be disappointed.

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Manhattan Clam Chowder

Manhattan Clam Chowder

 Some nice warm bread or a toasted crouton adds a nice touch to this beautiful soup. Takes some time and patience to make but after a few bites it’s worth the effort. Other nice touches might include oyster crackers and some Louisiana hot sauce to bring the heat up if desired. Serve it in a nice bowl. It deserves no less.


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