Manhattan Clam Chowder

[Mike Stafford]

I make both red and white clam chowder. My wife prefers the white all creamy and luscious. I prefer the red with its bold rich savory flavor but I will never turn down the white.

I made a big pot of Manhattan clam chowder for dinner tonight and I must say it was absolutely delicious. Clams, clam juice, potatoes, onion, celery, spices, Old Bay and a little cayenne. I made it in my Instant Pot and start to finish it only took about 20 minutes including the prep.

It was delicious! Wish ya'll were here.

 

[David Johnson]

Mike that sounds delicious, However you omitted the receipe. Would love to try that. Big fan of the insta pot.
David

 

[Mike Stafford]

Mike that sounds delicious, However you omitted the receipe. Would love to try that. Big fan of the insta pot.
David

Per your request.. Enjoy!

Manhattan Clam Chowder
Ingredients
4 tbsp of salted butter 1 medium onion, minced
2 celery stalks, finely chopped 2- 14 ½ oz. cans diced potatoes drained
4-6 strips bacon, finely diced, fried separately
1 cup of clam broth 28 oz can crushed tomatoes
3 (6.5 oz) cans of chopped/minced clams, drained and reserve the juice from the clams
1/2 tsp seasoned salt 1/2 tsp of Old Bay seasoning
1/2 tsp of black pepper ¼ tsp cayenne pepper
Oyster Crackers, for topping

Instructions
Dice and fry the bacon. Reserve the bacon grease. (I cut up the bacon with scissors.)
Add the butter to the Instant Pot and hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting. When melted and sizzling, add the onions and celery and stir constantly for about 2-3 minutes until slightly softened
Then, add in the diced bacon and grease and stir for another 2-3 minutes, scraping the bottom of the pot often so the bacon doesn’t stick.
Next, add the clam broth and deglaze (scrape) the bottom of the pot to make it’s nice and smooth. Then add in the crushed tomatoes, all of the clam juice (but NOT the clams!), seasoned salt, Old Bay, black pepper and cayenne. Stir very well deglazing the bottom of the pot once more
Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done.
When the lid comes off, hit sauté and stir in the potatoes and let it come back to a simmer. Then add the reserved clams and let them heat up/simmer for about 2 minutes as the soup will also slightly thicken.

 

[Leo Voisine]

UUUUuuuhhhhmmmmmm

Clam Chowder is White - period

That red stuff is some sort of soup made with canned stuff that is called ?clams?

To a native New Englander - It's white clam chowder made with fresh clams that came out of the ocean this morning then we rout for the Boston Red Sox ---- thank you very much

 

[Mike Stafford]

UUUUuuuhhhhmmmmmm

Clam Chowder is White - period

That red stuff is some sort of soup made with canned stuff that is called ?clams?

To a native New Englander - It's white clam chowder made with fresh clams that came out of the ocean this morning then we rout for the Boston Red Sox ---- thank you very much

Well, most of us are fortunate that we don't live in New England. Admittedly that means we cannot get the fresh clams out of the ocean and then root for the Red Sox but that is also a blessing.

I make white clam chowder as well.

When we lived in the Chesapeake Bay area we could dig clams on the sandbars at low tide. Ate them raw or steamed. Didn't know how to make clam chowder in those days. I miss access to all the fresh seafood I could catch back in those days. Flounder, king mackerel, trout, spots, cobia and crabs were always on the table. Today, where I live I am lucky to find frozen fish.

 

[Ted Calver]

Please…it’s chowda, or chowdah, not chowder.

 

[Mike Stafford]

Please…it’s chowda, or chowdah, not chowder.

Chowda, chowdah or chowder... when it is around me the first bowl is a gona; the second bowl is a gonah and the third bowl is a goner.

 

[Paul Douglass]

I can only remember trying the red version once, I thought it was a good soup, but to me it was not Clam "Chowder" as us land lover, desert rats call it. My favorite is the white creamy chowder.

 

[Toni Ciuraneta]

I've never heard of it, but it sounds delicious... Kept the recipe to try it here.

 

[Mike Stafford]

By the way, if you wish it to be a little thicker you can mix 3 tablespoons of corn starch with 3 tablespoons of cold water until it is a thoroughly mixed slurry and add it after the clams are in the pot. Stir well and the chowdah will thicken nicely.

This works for just about any soup.