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Manhattan Clam Chowder

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Manhattan Clam Chowder Photo by Francesco Tonelli

With the rise of the Italian and Portuguese populations in Rhode Island's fishing communities in the middle of the nineteenth century came the introduction of the tomato into traditional clam chowder. By the twentieth century, this new version came to be called Manhattan clam chowder (some historians say that it was also called Coney Island clam chowder and Fulton Market clam chowder). It is believed that disdainful New Englanders named the red-stained chowder after Manhattan because they believed New Yorkers were the only ones crazy enough to add tomato to a pristine white chowder.

Ingredients

Serves 4

Clam Chowder Sauce

5 3/4 cups bottled clam juice
5 pounds littleneck clams
1/4 cup flour
3 tablespoons canola oil
3 shallots, sliced (1/4 inch)
2 ribs diced (1/4 inch) celery
2 heads garlic, halved
1 tomato, quartered
1 bunch parsley
1/4 cup tomato paste
1 cup white wine
2 tablespoons butter
3 sprigs thyme
Lemon juice

Clam Ragout

1/4 cupChicken Stock
2 tablespoons diced (1/8 inch) shallot
1 cup fresh corn kernels
1/4 cup diced (1/4 inch) celery
Clams, reserved from making Clam Chowder Sauce
Confit Cherry Tomatoes
1/4 cup green celery leaves
12 cherry tomatoes, halved
2 tablespoons cold butter
Salt

To Finish

Celery leaves
Olive oil

  1. Clam Chowder Sauce

    Step 1

    在一个中等大小的炖锅内高热量,减少clam juice to 2 cups. Thoroughly scrub and rinse the clams under cold running water. In a large pot, heat the oil over high heat. Add the shallots, celery, garlic, tomato, parsley, and tomato paste and stir constantly for 30 seconds. Add the clams and stir for 30 seconds. Add the wine, cover, and continue cooking over high heat until most of the clams have opened, 1 1/2 to 2 minutes. Transfer to a bowl and cool over an ice bath; discard any unopened clams. Reserve about 2 cups of cooking liquid. Remove all but 8 clams from the shells and cut away and discard the mantles, keeping only the bellies. In a medium saucepan, combine the reduced clam juice with the clam cooking liquid and bring to a simmer. Remove from the heat and stir in the butter until emulsified. Add the thyme sprigs, season with lemon juice to taste, and steep for 10 minutes. Remove and discard the thyme sprigs.

  2. Clam Ragout

    Step 2

    In a medium sauté pan, bring the chicken stock to a simmer over medium-low heat. Add the shallot and simmer until tender, about 2 minutes. Add the corn kernels and simmer until cooked, 1 1/2 to 2 minutes. Add the celery and cook until tender, 2 to 3 minutes. Add the clams, confit cherry tomatoes, and celery leaves. Continue simmering until the celery leaves have wilted and the cherry tomatoes and clams are warm. Add the halved cherry tomatoes and the butter. Swirl the pan to melt the butter into the ragout and season with salt to taste.

  3. To Finish

    Step 3

    Divide the clam chowder sauce among 4 bowls, reserving 1/4 cup for finishing. Divide the clam ragout among the bowls. Aerate the reserved clam chowder sauce with a hand blender and spoon the foam on top of each dish. Garnish with celery leaves and 2 clams in their shells and finish with olive oil.

Reprinted with permission fromI Love New York: Ingredients and Recipesby Daniel Humm and Will Guidara, © 2013 Ten Speed Press A native of Switzerland,Daniel Hummbegan his culinary training at a young age and went on to cook in many of the finest Swiss hotels and restaurants. Humm earned his first Michelin star at the age of twenty-four as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, he moved to the United States and became executive chef at San Francisco's Campton Place, where he recieved four stars from theSan Francisco Chronicle. Three years later he became executive chef of Eleven Madison Park. Hailing from Sleepy Hollow, New York,Will Guidarahas been immersed in the restaurant industry since the age of thirteen. He is a graduate of the school of hotel administration at Cornell University and attended culinary school in the north of Spain. Guidara trained in the dining rooms of Tribeca Grill, Spago, and Tabla and opened the restaurants at the Museum of Modern Art before becoming general manager of Eleven Madion Park in 2006. Under Humm and Guidara's leadership, Eleven Madison Park recieved four stars from theNew York Times, earned three Michelin Stars, and was given a coveted spot on the San Pellegrino list of the World's 50 Best Restaurants. The restaurant has also recieved six James Beard Awards, including Oustanding Chef and Outstanding Restaurant in America. In 2011, Humm and Guidara purchased Eleven Madison Park and, in early 2012, went on to open the food and beverage spaces at the NoMad Hotel. They are also the authors ofEleven Madison Park: The Cookbook.
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Reviews (5)

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  • So that the Epi community's disdain for this recipe is readily apparent to everyone who browses "Manhattan clam chowder" recipes, I'm going to rate this a 1 (because 4 zeroes apparently means no rating). No, I didn't make it, and no, I couldn't be bothered. While fancy and complicated would normally be in my sweet spot, when I'm looking for a hearty stew, I don't want "sauce" mixed with confit cherry tomatoes. The picture even looks like a deconstruction. No thank you.

    • dpierce303

    • Denver, CO

    • 12/15/2015

  • 我喜欢曼哈顿蛤蜊浓汤,但这个配方意图lly misses.

    • nonajoan2

    • New York

    • 8/5/2014

  • This has got to be the most confusing recipe ever posted on Epi. I love Manhattan Clam Chowder, since I am lactose intolerant. But have never seen a recipe as convoluted as this one. I live on the west coast...we have large Portuguese populations and the tomato based chowders are popular. I will stick with more traditional renditions. The photo is appealing, I will say.

    • Ruthmary

    • San Mateo, CA

    • 5/15/2013

  • 5 3/4 cups bottled clam juice? Might as well use horse sweat, bottled clam juice is a disgusting ingredient. Better yet, fish or shrimp stock, after-all, if you are going to make this recipe, you want it to taste good and bottled clam juice is a train wreck.

    • reuel

    • 5/15/2013

  • You lost me at ragout, and the relationship of each step. Possibly just me, but it left me a little bit out to sea on the separation of steps.../="~

    • HaggisHead

    • 5/13/2013

Tags Soup Soup/Stew Chowder White Wine Wine Alcohol Beverages American Clam Shellfish Seafood Tomato Vegetable Cherry Tomato Corn Main Starter Dinner Lunch Nut Free Simmer Cookbooks

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