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Manhattan clam chowder is more similar to vegetable soup than it is to traditional New England clam chowder. To learn how to make Manhattan clam chowder, refer to the directions below.
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Introduction
- Some trace the origins of Manhattan clam chowder to the Italian immigrant population that arrived in New York City in the 1890's. It was featured on the menu at Delmonico's restaurant in Manhattan, and when imitated by other chef's, was referred to as Manhattan clam chowder. New Englanders, who were very protective of their cream based chowder, were horrified. In 1939 the Maine state legislature considered a bill to make it a statutory offense to put tomatoes in clam chowder.
What You Need to Make Manhattan Clam Chowder
- This recipe will serve 6, and can be doubled or tripled for larger crowds.
Manhattan Clam Chowder Ingredients
- 2 cups steamed clams, chopped
- 21/2 cups of clam juice
- 11/2 inch cube of salt pork, diced
- 1 onion, diced
- 1 medium potato, peeled and diced
- 2 cups canned tomatoes, chopped
- 1/4 teaspoon thyme
- Salt and pepper to taste
Manhattan Clam Chowder Equipment
- Small frying pan
- Sieve
- Metal bowl
- Paper towels
- Measuring tablespoon
- 2 quart saucepan, with lid
- Mixing spoon
How to Make Manhattan Clam Chowder
- Cook the salt pork slowly in the frying pan until the fat has melted and the scraps are brown.
- Strain the fat through a sieve into a metal bowl.
- Place the salt pork scraps on paper towels, and set aside.
- Measure 2 tablespoons of the strained fat into the saucepan.
- Heat the fat to medium low, add the onion, and cook until soft. This will take 5-10 minutes.
- Add the potato and clam juice to the pot.
- Cover and simmer 10 minutes.
- Add the tomatoes to the soup and continuing simmering another 10 minutes, covered.
- Stir in the clams and thyme, and continue cooking 5-10 minutes, until the potato is tender.
- Season to taste with salt and pepper, and serve garnished with the reserved salt pork scraps.
Manhattan Clam Chowder Tips
- Save the water that the clams have steamed in and strain it to use for the chowder.
- You can substitute bacon for the salt pork.
- Add additional vegetables, such as carrots, bell peppers, and celery, with the onions to make a more hearty soup.
- For a lighter version, substitute olive oil for the salt pork, and garnish with chopped parsley.
