Manhattan clam chowder is defined by using tomatoes as the base. Conversely, New England-style clam chowder uses milk or cream. The first printed recipe for Manhattan-style clam chowder was published in a 1934 cookbook called Soups and Sauces. Substituting tomatoes for the milk may have come from Portuguese immigrants; tomato-based stews are part of Portuguese cuisine. New England-style clam chowder has a much longer history and was a common dish in the region by the 1700s. The recipe is believed to have arrived in the United States by French, Nova Scotian, or British settlers. However preferred, clam chowder is a hearty and satisfying dish.
Recipe Servings: 12
Ingredients
- 4 cans (6.5 oz) minced clams
- 2 cans (28 oz each) crushed tomatoes
- 2 cans (29 oz each) diced tomatoes
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 2 Tbsp Worcestershire sauce
- 3 drops hot pepper sauce
- ½ tsp onion powder
- 7 carrots, sliced
- 1 celery stalk, diced
- 8 potatoes, cubed
- 1 red bell pepper, deseeded and chopped
- 1 green bell pepper, deseeded and chopped
- Salt, to taste
- Ground black pepper, to taste
Directions
- Combine clams with juices and canned tomatoes in a large soup pot.
- Stir in oregano, basil, Worcestershire, hot pepper sauce, and onion powder. Simmer 30 minutes.
- Add carrots, celery, potatoes, bell peppers, and simmer 2–3 hours. Stir occasionally.
- Season with salt and pepper and serve.
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