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Manhattan Clam Chowder I

Soups 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

Manhattan Clam Chowder I prepared recipe
PrepNot statedCook90 minServes6LevelEasy
Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

  • Read all 4 method steps from beginning to end.
  • Measure and arrange all 4 listed ingredients.
  • Set aside about 90 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

A sturdy type of fish can be used in place of the clams; good choices include catfish, tilapia, and pollock.

Cooked rice can be substituted for the potatoes, the celery can be replaced with spinach or seaweed, and lemon juice can be added.

Adapted from the source recipe's notes.
Step by step

Method

  1. 01

    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.

  2. 02

    Chop all non-clam ingredients to match the clams in size.

  3. 03

    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.

  4. 04

    Cook the chowder, without boiling, until the celery begins to soften.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!
Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to stu_spivack; view original image record .

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