America's Melting Pot

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1861-1900 - Northeastern American cooks and Italian-American immigrant communities.

Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 4 cups clam juice or broth; 2 cups canned diced tomatoes; 2 cups diced potatoes; 1 cup diced carrots; 1 cup diced celery; 1 medium onion, chopped; 2 cloves garlic, minced; 2 cups chopped clams (fresh or canned); 2 tablespoons butter or olive oil; 1 tablespoon flour; 1 teaspoon dried thyme; Salt and pepper to taste; Fresh parsley for garnish (optional)

Manhattan clam chowder is a distinctively red, tomato-based clam soup containing clams, vegetables like tomatoes, celery, and carrots, and often potatoes. Originating as a regional alternative to creamy New England clam chowder, it reflects diverse American coastal cooking traditions and Italian immigrant influence in the Northeast.

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Difficulty

Medium

Prep time

15 minutes

Cook time

40 minutes

Total time

55 minutes

Servings

Region

Rhode Island and New York harbor markets

Era introduced

1861-1900

Introduced by

Northeastern American cooks and Italian-American immigrant communities.

Recipe tools

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The Story

Manhattan clam chowder, distinct for its tomato-based broth, emerged in New England as a flavorful alternative to the cream-heavy New England chowder. Influences from Italian immigrants and the region's diverse seafood traditions contributed to the inclusion of tomatoes, carrots, celery, and herbs, making it a hearty, savory stew. Manhattan clam chowder represents the culinary blending in Northeast America, offering a lighter, zestier option that celebrates local clams and vegetables.

Ingredients

4 cups clam juice or broth
2 cups canned diced tomatoes
2 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
2 cloves garlic, minced
2 cups chopped clams (fresh or canned)
2 tablespoons butter or olive oil
1 tablespoon flour
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Equipment

Large pot
Skillet
Cutting board
Chef's knife
Measuring cups and spoons

Directions

In a large pot, heat butter or oil over medium heat.
Add onions, garlic, celery, and carrots; saute until softened.
Sprinkle flour over vegetables and cook 1-2 minutes, stirring constantly to make a roux.
Gradually stir in clam juice and diced tomatoes, breaking up tomatoes slightly.
Add potatoes and thyme; bring to a simmer and cook until potatoes are tender, about 20 minutes.
Add chopped clams and heat through for 5 minutes.
Season with salt and pepper.
Garnish with fresh parsley if desired; serve hot.

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