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Emeril's Manhattan Clam Chowder

Here's how you make Emeril's Manhattan Clam Chowder
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  • Servings: 8
  • Prep: 30m
  • Cook: 75m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 8 pounds clams (quahog or large cherrystone clams, scrubbed and rinsed, opened clams discarded)
  • 4 ounces sliced bacon (4 slices, cut into 1/2-inch lengths)
  • 2 cups yellow onion, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup bell pepper, chopped
  • 3/4 cup carrots, diced
  • 1 1/2 tablespoons garlic, minced
  • 3 bay leaves
  • 1 1/2 teaspoons dried oregano leaves
  • 4 sprigs fresh thyme (4 sprigs)
  • 1/2 teaspoon crushed red pepper
  • 1 1/4 pounds potatoes (peeled and cut into 1/2-inch cubes, about 3 cups)
  • 1 cup chicken stock
  • 3 cups tomatoes, chopped (peeled, seeded, or 1 can, 28-ounce whole tomatoes, chopped and juices reserved)
  • 1/4 cup chopped parsley leaves
  • Freshly ground black pepper
  • Salt
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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