TOMATO AND CLAM JUICE RECIPES

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MANHATTAN CLAM CHOWDER RECIPE | FOOD NETWORK KITCHEN ...



Manhattan Clam Chowder Recipe | Food Network Kitchen ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

MANHATTAN STYLE CLAM CHOWDER RECIPE | ALLRECIPES



Manhattan Style Clam Chowder Recipe | Allrecipes image

A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Provided by Halie

Categories     Clam Chowder

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 12 servings

Number Of Ingredients 15

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Steps:

  • Combine canned tomatoes and clams together with juices in a large stock pot. Stir in oregano, basil, sauces, and onion powder. Simmer for 30 minutes.
  • Add vegetables, and simmer for 2 to 3 hours. Stir occasionally. Salt and pepper to taste, and serve.

Nutrition Facts : Calories 296.9 calories, CarbohydrateContent 48.1 g, CholesterolContent 41.2 mg, FatContent 1.9 g, FiberContent 8.5 g, ProteinContent 22.5 g, SaturatedFatContent 0.2 g, SodiumContent 632.6 mg, SugarContent 7.5 g

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