Manhattan Clam Chowder I Recipe
United States · Servings: 6
Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan. Clam chowder, in its cream-based, New England version, has existed since the mid-18th Century, and no mention of any Manhattan chowder has been found that predates the 1930s. Many restauran
Ingredients
- 15 ounces (425 g) canned potatoes, or 2 small boiled potatoes
- 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
- 6.5 ounces (184 g) canned chopped clams, minimum
- 2 stalks of celery
Procedure
- Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
- Chop all non-clam ingredients to match the clams in size.
- If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
- Cook the chowder, without boiling, until the celery begins to soften.