Emeril's Manhattan Clam Chowder

8
Servings
30m
Prep Time
75m
Cook Time
1h 45m
Ready In


"I do like New England Clam Chowder, but the calories are just too much to take! But Manhattan-style? Yum - I just love the fresh taste and the broth is to die for! This calls for 8 lbs of clams, but I personally use a few more pounds. Can't have enough clams! AND, fresh are better than canned - for sure. NOTE: TIME DOESN'T INCLUDE RESTING TIME!"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (675.3 g)
  • Calories 563.9
  • Total Fat - 10.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 160.1 mg
  • Sodium - 3007.9 mg
  • Total Carbohydrate - 37.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 5 g
  • Protein - 75.3 g
  • Calcium - 224.9 mg
  • Iron - 9 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 0.2 mg

Step 1

In a large stockpot, bring 2 cups of water to a boil. Add clams, cover and cook for 5 minutes. Uncover, quickly stir clams well with a wooden spoon, and re-cover. Allow clams to cook 5 to 10 minutes longer (this will depend on the type and size of clams you are using), or until most of the clams are opened.

Step 2

Transfer clams to a large bowl or baking dish and strain broth through a fine-meshed sieve into a bowl. (You should have about 6 cups of clam broth. If not, add enough water to bring the volume up to 6 cups.)

Step 3

When clams are cool enough to handle, remove them from their shells and chop into 1/2-inch pieces. Set clams and broth aside.

Step 4

In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons.

Step 5

Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow them to color.

Step 6

Add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat.

Step 7

Add tomatoes and continue to cook for 10 to 15 minutes.

Step 8

Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary.

Step 9

Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low heat if necessary. Do not allow to boil.

Tips & Variations


No special items needed.

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