Manhattan-Style Clam Chowder 48 cherrystone clams  Quarter pound bacon 1 large onion diced 1 celery stalk sliced  1 carrot diced 2 medium russet potatoes cubed 28-ounce can plum tomatoes, drained and coarsely chopped  2 teaspoons fresh thyme leaves Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat.  When the water comes to a boil, turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any of the clams won’t open up, throw them away. Clams that won’t open up aren’t worth your time. “Word.”  Pour the clam juice through a coffee filter and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam broth, add some bottled clam juice or water to make 6 cups total.  Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown.  Add the onion, celery, and carrot to the pan and cook until that shit soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more, son. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat.  Add clams to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls. This is something that I have only tried once before trying to make it myself. I have to say that it’s like a American-ized cioppino and it’s pretty good. If I had to choose I’d say go with the New England style and just make a real cioppino if you want that tomato-ey goodness. Not for nothing, but this is one of those dishes that gets lost in the fusion of cultures. G’the fook outta heah!

Manhattan-Style Clam Chowder

  • 48 cherrystone clams 
  • Quarter pound bacon
  • 1 large onion diced
  • 1 celery stalk sliced 
  • 1 carrot diced
  • 2 medium russet potatoes cubed
  • 28-ounce can plum tomatoes, drained and coarsely chopped 
  • 2 teaspoons fresh thyme leaves
  1. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat. 
  2. When the water comes to a boil, turn the heat to low, and cook clams another 30 seconds or so. Remove from the heat, and take out all the clams that have opened, using a slotted spoon. If any of the clams won’t open up, throw them away. Clams that won’t open up aren’t worth your time. “Word.” 
  3. Pour the clam juice through a coffee filter and set aside. You will need 6 cups of broth. If you have more than enough clam broth, reduce it to 6 cups. If you have too little clam broth, add some bottled clam juice or water to make 6 cups total. 
  4. Put the bacon into a large, heavy saucepan and cook over moderate heat, stirring, until the bacon begins to brown. 
  5. Add the onion, celery, and carrot to the pan and cook until that shit soft, about 10 minutes. Add potatoes, and cook mixture for 10 minutes more, son. Add tomatoes and reserved clam juice to the pan. Bring chowder to a boil over high heat. 
  6. Add clams to chowder and reduce heat to low. Add thyme leaves. Cook over low heat for another 5 minutes; check to make sure potatoes are soft and chowder is well seasoned. Remove and allow to sit for 5 minutes. Serve in warm bowls.

This is something that I have only tried once before trying to make it myself. I have to say that it’s like a American-ized cioppino and it’s pretty good. If I had to choose I’d say go with the New England style and just make a real cioppino if you want that tomato-ey goodness. Not for nothing, but this is one of those dishes that gets lost in the fusion of cultures. G’the fook outta heah!

3 months ago