Hmm. You've identified exactly what I've never liked about the Manhattan style, which is that it's basically watered down tomato soup with a few clams in it. So I'm going to have to for real try this one soon, it looks delicious.
The veggie chop is a little labor-intensive but definitely worth it. (Thinking seriously about getting a chopper w/a little more power than the one I have now, because I'll definitely be making this again.)
@a2ndopynyn248 You are making my point that New England has taken over the chowder business because it's just easier and cheaper to make. The Tidal Raves restaurant somewhere on the Oregon coast makes a shrimp Manhattan that is to die for. But they have a very good chef.
I come from New England. We never put our clams in a chowder and cook them for 15 to 20 minutes! They become extremely tough! The clam broth we use to steam the clams goes in and we add the chopped clams just BEFORE service. I will try this recipe, but add clams at the end.
The price of clams here it would cost $100 for a pot, so I use canned, and add at the end I do steam some sometimes for the broth because fresh clam broth cannot be duplicated from a bottle or can
See Im opposite, I actually love the chewy clams here it gives a moment to savor the flavor instead of just slurping it down.... I also make things like beef jerkey intentionally cut with the grain to make it more like meat bubblegum
Recommend just adding the whole clams at the end. They're already overcooked from being canned. Boiling them for 20 more minutes isn't going to make it better. They just need to come up to temp.
you can either briefly coock seafood or way over cook it and you wont be able to tell the difference. there are recipes for squid that recommend cooking it for an hour. it comes out tender like butter.
Never had Manhattan Clam Chowder in my life being a traditionalist but I made this and its awesome. Hubby is getting lactose intolerant so this is going to be made more often. Super satisfying and dang delicious! Big fan Chef 👩🍳
Clear? I have long suspected that the less reputable chowder houses make huge batch of clear, then add cream or tomatoes to serve as red or white. No proof, just a hunch.
When I was a kid, we would go to Jones Beach on summer evenings, walk the boardwalk, play shuffle board, shoot arrows at the archery range, and then top it off with a bowl of Manhattan clam chowder at the cafeteria. Good memories brought back watching this video. I will make a pot, and think of the Atlantic. UPDATE: I made Chef John's Chowder. It was great. A big hit with the family. Highly recommend!
Never had it. Sounds yummy. I’ve had the it. The San Francisco type served in a sour dough bread bowl. That was my favourite. Not a fan of tomato based soups.
New englanders are masters of making lobster worse than it is in its natural state. Lobster is already perfect with just a little butter and perhaps lemon. Not to be slathered in mayonnaise, not to be served on crappy bread, not to be pureed into a liquid.
@@batman1169 In Portugal, almost all of our soups include tomato, because of the great abundance in almost all of the people's gardens. We have "sopa de peixe" (fish soup), we use mackerel, and a tomato and potato base, with fresh chopped parsley, fresh garlic and a touch of olive oil.
Another, excellent east coast clam chowder is Rhode Island style. It comes in three forms: chowder with clams and dairy, clear clam and then the Portuguese style with tomatoes. I like the clear best but you get to choose. As always enjoy what you enjoy.
Manhattan Clam Chowder is one of those dishes that I *want* to like, but haven't across anything that feels like a proper chowder. I'm fine with the tomato, it compliments clams very nicely. However, it's always like just a watery soup. This recipe looks amazing and it comes out more like how I see chowder. It's a nice, thick soup, but not a stew. It looks hearty and warming. I can't wait to try this. As always, well done.
Ok I just wanted to say this is second recipe I have tried from you that had my food turn out flawless and delicious. Hearty soup perfect for fall and winter. Thanks chef
I don't know what the Protocols of Zion has to do with bacon, but nice try. Perhaps a better reference would be the Torah, as it has dietary requirements, including not eating "unclean" food (presumably including pork, and bacon is a pork product). The Bible also has similar dietary rules in the Old Testament.
Thank you Chef John, I made this today, and it was delicious. I Wanted to make something different than the calorie heavy New England Style. Amazing how much fragrance and flavor is in tarragon. I used one teaspoon since i wasn't familiar with the flavor of that spice. It's a great winter chowder. I will make it again. Thank you again!
Our family has had a Manhattan clam chowder recipe shared among us for over 50 years. Its one of my favorite foods of all time. Im kind of glad you never see it served in restaurants because it makes it that much more special when I make it
My Mom made fantastic Manhattan Clam Chowder, which unfortunately we never got a written recipe for. before she passed on. It was her mothers recipe, and it helped that we had access to fresh (meaning caught that day) clams. I remember My mom telling me the secret ingredient was doing the initial sauté in bacon grease, which was about the only time she every used it in cooking. Looking forward to giving this version a try! oh, and she only used the big Chowder clams, she'd steam them, save the juice to add to the Chowder, and chop up the big clams in the blender. (this was preFood Processor days)
This seems like the debate over beans in chili or no beans in chili. I'm from Texas where I am supposed to believe that beans in chili is so sacrilegious you should be burned at the stake, but if someone wants some beans in their chili, go for it. Also, just to point this out, I will eat either the New England version OR the Manhattan version of clam chowder, and I'll enjoy them both (as long as someone else, like an actual chef, cooks either version.)
@@candygram4435 Sorry, I am a mustard and sweet relish fellow! :-) My wife does Mayo ( ! ). But she continues to put up with me coming up on 40 years, so I can continue to put up with some of her peccadilloes. More importantly, she somehow continues to put up with me, which makes me a very happy fellow!
@@kendavis8046 my best dog is chili, cheese and diced onions but whatever you want on yours is fine by me. I never tried mayo though, I may have to try.
@@drdrew3 Indeed, "de gustibus non est disputandum". (My nearly 90 year old mother-in-law taught Latin in a high school for roughly 50 years, retiring in her 80's. I picked up a phrase or two from her. And after being married to her daughter for 40 years, I think my mother-in-law has finally reached the point of liking me!)
When I was a working girl in my youth , no time for cooking. I was and still a Campbell’s lover. Easy and consistent. However some of my favorites have become mission impossible to find. Manhattan clam chowder is a favorite of mine, so thanks for the post. I will definitely make this. I have always had success with your recipes. Your recipes are not a food stylist ploy, they are delicious.
Saw on the internet so it must be true: Manhattan clam chowder has nothing to do with Manhattan; it's a derisive name given by New Englanders (who hate all things New York) to the tomato chowder which originated in New England's Portuguese & Italian communities. Of course, the best clam chowder is Rhode Island style, with a clear clam/fish broth and a light dose of tarragon. (Using chicken broth consigns one to the 6th circle of hell)
Love your recipies Chef but as I'm from the coast and can dig my own clams I would suggest that you you add the clams only when you are ready to serve the soup or they become too tough. try this.
Love clear (RI) chowder,the clams really come through. To many restaurants use can NE or to much flour for my taste now a days. I've become a snob. I'd love to try either of these made like this.
I agree - in the race for the thickest NE clam chowder, it seems to be more about the pasty broth than the clams. A nice RI chowder made with fresh-shucked quahogs and whole, in-the-shell littlenecks puts the others to shame.
FIRST bow your head in a moment of silence for the loss of CAMPBELLS Manhattan Chowder which I love more than most any Ive ever had in a restaurant. It was discontinued in the height of the pandemic when I needed it most. They still have the Chunky style version which I guess I will try but it doesnt have as much clam juice. I LOVE all soups brothy (even pea and bean) but I wouldnt turn down a bowl of this if I got to try it at dinner maybe even here in Buffalo with Chef John
I was looking here to see who else loved the Campbells version, which was my favorite as well; I loved it with buttered crackers. I'll try this recipe for sure; Chef John has never steered me wrong!
Jeff and I differ greatly on which clam chowder is better. He absolutely cant stand mannhatton style. I however really like it and I cant find it anywhere. My mom used to get the Campbell's chowder on days when she didn't want to cook and she'd always get white one for everyone else and get the red one for me. I love both but I've had new England so many times that I'd love a change of pace. Thanks for the recipe.
I know that I'm a little late in commenting about this, but I'm very excited that you have decided to praise Manhattan Clam Chowder. Now, don't get me wrong. I love New England Clam Chowder but I've wondered for years where Manhattan went. I've spent a lot of time on the West Coast and spent a career flying around the country and there are hundreds of great little fish and chips places who always have Clam Chowder. And it is always New England. I love it but on occasion I miss Manhattan Chowder. I really think the reason Manhattan is hard to find is because it is harder to make good Manhattan than good New England. And New England is probably cheaper. Saute some bacon, add some butter and flour and you have that creamy base then add some canned clams and clam juice with a bit of celery and onion, maybe garlic a few herbs and you are good to go. Manhattan is a lot more nuanced so I think restaurants shy away from it. But anyway, that's my rant. Thanks for the video.
As soon as I mount my solar panels on my Sailboat and plug in my fridge n freezer .... I'm gonna try this....looks good....a change from the New England style.....
Never understood that saying. They both grow on trees, have seeds, make good juices that go well with breakfast, and taste good with a little chili-lime seasoning. We should change it to apples and glass bottles, or bricks and oranges, or something along those lines.
As much as I'd like to give this recipe a go... Well outside the US getting a bottle of "bottled clam juice" seems pretty impossible. I can see me making a fresh version... especially on the West coast of the UK. But a canned version seems to be a no-no.
I had a tomato clam chowder the one night I was in New York City and it was amazing! I'm looking forward to trying your recipe (they always turn out great) to relive that experience. :D
