Who doesn’t love a good bowl of soup on a cold winter’s day? And what could be better than a hearty, flavorful Manhattan clam chowder? We’ve got two delicious recipes for you to try at home!
Red Lobster Manhattan Clam Chowder
This recipe is a classic, just like the famous seafood chain it hails from. Here’s what you’ll need:
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 can (28 ounces) crushed tomatoes
- 1 can (10 ounces) whole baby clams, drained
- 1/2 cup chopped fresh parsley
- 1 bay leaf
- 1/4 teaspoon dried thyme
- 1/4 cup dry sherry
- Salt and pepper, to taste
And here are the instructions:
Instructions:
- In a large pot or Dutch oven, heat oil over medium heat. Add onion, celery, and garlic and cook until softened.
- Add flour and stir until combined. Gradually add chicken stock, crushing any lumps with a spoon, until mixture is smooth and thick.
- Add tomatoes, clams, parsley, bay leaf, thyme, and sherry. Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
- Season with salt and pepper to taste. Serve in bowls garnished with additional parsley.
Hearty Manhattan Clam Chowder
This recipe is a little heartier and takes a bit more time to prepare, but the results are well worth it. Here’s what you’ll need:
Ingredients:
- 6 slices bacon, diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 2 cans (10-1/2 ounces each) condensed beef broth, undiluted
- 2 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 3 cups cubed peeled potatoes
- 1 jar (8 ounces) clam juice
- 2 cans (6-1/2 ounces each) chopped clams, undrained
And here are the instructions:
Instructions:
- In a Dutch oven or large soup pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add onion and garlic to drippings and cook until softened.
- Add tomatoes, beef broth, water, bay leaf, thyme, basil, and pepper. Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
- Add potatoes, clam juice, and clams. Return to a boil, then cover and simmer for an additional 20-25 minutes, or until potatoes are tender.
- Season with salt and pepper to taste. Serve in bowls garnished with reserved bacon.
We hope you enjoy these delicious Manhattan clam chowder recipes as much as we do! They’re perfect for a cozy night in or a winter dinner party with friends. Bon appétit!
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