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(Cold Night in) Manhattan Clam Chowder

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December 5th, 2007 · Print Print

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This weekend was the start of a major weather change in Manhattan — after a long indian summer, it finally got really, really cold.  It even snowed on Sunday!  And last night, it was frigid.  What’s a girl to do but whip up a big pot of warm, delicious, homemade soup?

I have been craving Manhattan clam chowder for a week or two, pretty much nonstop.  And ironically, even in Manhattan, it’s a hard soup to find!  There’s a canned version by progresso, but I wanted the real thing.  I spent yesterday thinking about which ingredients to use, and whether I wanted to deal with live clams (no).  I’d love to make this again for a dinner party, and use clams in their shells, but since it was just for me, I didn’t want to put in the extra effort.

I highly recommend this soup — it’s easy to make (3o minutes or so, from start to finish) and incredibly delicious.  Get some big chunks of bread to dip into the broth, because really, isn’t that the best part of eating soup?

Manhattan Clam Chowder

INGREDIENTS:
1 28 ounce can of whole peeled tomatoes (san marzano, if you can find them)
1 medium-size white onion, diced
2 cloves garlic, diced
2 tsp olive oil
1 bottle clam juice
1 green bell pepper, cut into 1/4″ by 1″ slices
2 carrots, peeled and cut into 1/4″ rounds
1 small baking potato, peeled and cubed
1 tsp salt
1 tsp paprika
1/4 tsp black pepper
1 can of clams, packed in water

DIRECTIONS:
1. In a large saucepan, saute onions and garlic in olive oil until tender and slightly browned.
2. Pour clam juice into water. Pour liquid from the canned tomatoes in with the clam juice.
3. Add potato, green pepper, carrots, salt, paprika and pepper.
4. Cut tomatoes into about 4 slices per tomato (this is messy — it works best if you cut them over the saucepan, rather than on a cutting board. Wear an apron!). Add to soup.
5. Simmer 20 minutes, covered.
6. Add clams (including juice) and simmer an additional 5-7 minutes, covered. Ladle into bowls and serve!

Serves 4.


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Tags: food · soups



6 responses so far ↓

  • 1 kitchen idiot // Dec 5, 2007 at 4:51 pm

    Wow, you really cook every day? I’m in the city as well and can’t help but collapse on the sofa by the time I get home. Your commitment is impressive. I’m relatively new to the kitchen and am looking around for recipes. I don’t do seafood much so I’ll probably skip the clams but a bunch of the other recipes look manageable. I’ll let you know how it goes. Have you ever done anything with goat cheese? I love goat cheese. Anyway, I dig the blog. I’ll be coming back.

  • 2 katy // Dec 5, 2007 at 8:13 pm

    Well, there are definitely nights where I succumb to a microwave meal or takeout, but I try to cook most nights, and bake at least one or two things on the weekends.  :-)

    There are a few recipes on here with goat cheese — look at Pita Paninis and Husk Cherry and Goat Cheese Salad.  Let me know how they go!

  • 3 Regional American Foods » Blog Archive » (Cold Night in) Manhattan Clam Chowder // Dec 6, 2007 at 10:42 am

    […] (Cold Night in) Manhattan Clam ChowderBy katyI have been craving Manhattan clam chowder for a week or two, pretty much nonstop. And ironically, even in Manhattan, it’sa hard soup to find! There’sa canned version by progresso, but I wanted the real thing. I spent yesterday thinking …sugarlaws – http://www.sugarlaws.com […]

  • 4 Deborah // Dec 6, 2007 at 11:48 am

    I have actually never had Manhattan clam chowder before – this sounds wonderful!

  • 5 Happy Cook // Dec 6, 2007 at 2:46 pm

    Wow i would love to have this chowder. It looks so welcoming and hearty.

  • 6 Summer // Dec 11, 2007 at 9:21 am

    Looks divine. Thanks for sharing!

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