Manhattan Clam Chowder
I made this chowder recently and wanted to share the recipe with you. Unlike New England clam chowder, this version contains no dairy and is more tomato/vegetable forward. You can play around with which veggies you add. As to the clam meat. I find frozen clam meat at local Asian grocery stores, for a very reasonable price. You could also use canned clams for both the meat and broth.
I had friends over to try it and they loved the chowder. So here is the recipe. Enjoy!!
Manhattan Clam Chowder
1 medium onion, chopped
3 T. oil
1 qt. clam broth
1 (28 ounce) can crushed tomatoes
3 carrots, sliced
1 stalk celery, diced
2 potatoes, cubed
2 c. corn- fresh or frozen
1 red pepper, seeded and chopped
1 lb. frozen clam meat
2-3 T. fresh chopped parsley
1½ t. dried basil, or 2 T. fresh chopped
1 T. Worcestershire sauce
hot pepper sauce to taste
salt to taste
ground black pepper to taste
In stock pot, sauté onion in oil until tender Add tomatoes and clam broth together with veggies to the pot. Simmer, covered, for up to an hour, or until veggies are tender. Stir in clams and seasonings. Simmer for 10-15 minutes. Stir occasionally. Salt and pepper to taste, and serve. Serves 6.
Aunt Josie’s Clam Chowder
It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor. We have it at every family clambake. I will be having some at a family clambake later today,
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but a bottle of clam juice would work great, too.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk – I use half and half
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* You can also add clam meat and a little extra stock. I often buy frozen clam meat.
This post is dedicated, with love, to Aunt Josie.
Aunt Josie’s Clam Chowder
It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor. We have it at every family clambake.
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but a bottle of clam juice would work great, too.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk – I use half and half
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* You can also add clam meat and a little extra stock. I often buy frozen clam meat.
This post is dedicated, with love, to Aunt Josie.
Aunt Josie’s Clam Chowder
It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor. We have it at every family clambake.
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but a bottle of clam juice would work great, too.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk – I use half and half
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* You can also add clam meat and a little extra stock. I often buy frozen clam meat.
This post is dedicated, with love, to Aunt Josie.
Aunt Josie’s Clam Chowder
It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor. We have it at every family clambake.
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but a bottle of clam juice would work great, too.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk – I use half and half
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* You can also add clam meat and a little extra stock. I often buy frozen clam meat.
This post is dedicated, with love, to Aunt Josie.
Aunt Josie’s Clam Chowder
It is clambake season around here and it seemed like a great time to share this recipe. Aunt Josie’s clam chowder is a favorite of mine. I have loved it from the first time I had it. It is pretty easy to make and full of flavor.
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but since that wasn’t an option this time, I used vegetable broth. It worked really well. A bottle of clam juice would work great.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk – I used half and half
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* I didn’t have 2 cans of clams, but I did have a pound of clam meat in the freezer. I added it to my chowder, with a little extra vegetable stock. Worked out well.
This post is dedicated, with love, to Aunt Josie.
Aunt Josie’s Clam Chowder
I was in the mood for a nice, comforting bowl of chowder the other night. It was unseasonably cold and chowder sounded like the perfect choice for dinner. Since I had some frozen clams, I opted to make clam chowder.
Aunt Josie’s clam chowder is a favorite recipe of mine. I have loved it from the first time I had it. I used her recipe and was not disappointed. It is pretty simple, but full of flavor.
You have the option of adding some stock or water at one point. I sometimes have seafood stock in the freezer, but since that wasn’t an option this time, I used vegetable broth. It worked really well.
So here is the recipe. I hope you enjoy it as much as I do.
Aunt Josie’s Clam Chowder
2 T. butter
1 onion, chopped
1 rib celery, chopped
2-3 small potatoes, cubed
1 c. water or stock
2 (10 oz.) cans clams, undrained*
1 T. butter
2 T. flour
2 c. milk
salt and pepper to taste
Sauté onions and celery in butter until tender, but not browned. Add potatoes and water or stock and cook, covered until potatoes are tender. Stir in clams and set aside. In another saucepan, combine butter and flour over low heat and stir in milk, stirring to make a white sauce. Cook mixture until it thickens and starts to bubble. Add it to the clam mixture and adjust seasonings. Bring to a gentle simmer. I added some parsley right before serving. Serves 4.
* I didn’t have 2 cans of clams, but I did have a pound of clam meat in the freezer. I added it to my chowder, with a little extra vegetable stock. Worked out well.
This post is dedicated, with love, to Aunt Josie.
