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!

@charlesroberts3910

2 жыл бұрын

This recipe sounds like the one in southern living cookbook

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.

@skimark8275

2 жыл бұрын

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

@dingfeldersmurfalot4560

Жыл бұрын

Good call. I feel the same way. Seafood is very susceptible to over-cooking, and there's not much lead time between done well and hurt bad.

@MrJoshcc600

Жыл бұрын

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

@doniellestenson3502

4 ай бұрын

exactly cook the base first.😊

It’s funny You mentioned Billy Joel cause once I saw how good this looked I almost had a heart attack-ack-ack-ack

@redbirdsrising

2 жыл бұрын

I laughed at this for the longest time

@chipskylark172

2 жыл бұрын

@@redbirdsrising lol thank you not sure many people would get get the reference 😂😂

@DivisibleByWaffle

2 жыл бұрын

I laughed so hard I almost dropped my phone!

@gwenb4531

2 жыл бұрын

Funny!

@abrahamnorthhampton3327

2 жыл бұрын

You oughta know by now, that Chef John loves it when viewers trump his puns!

"The bacon is optional here." Lol. Good one, Chef John, bacon is never optional.

@valentinaminauro352

2 жыл бұрын

I know that's right everything's better with bacon 🤤🖤💣🥓🔥✨🌹✌️

@ep5058

2 жыл бұрын

🤣🤣🤣

@barbatloosenutproductions2027

2 жыл бұрын

Oh yes! I agree! 🥓😁👍

@patrick-po2lx

2 жыл бұрын

bacon is compulsory.

@Platipus23

2 жыл бұрын

Everyone loves Chef Johns jokes.

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.

@mrb4761

2 жыл бұрын

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.)

@a2ndopynyn

2 жыл бұрын

@@mrb4761 I like to use the prep work like tat as a meditation. Just let your mind gently focus on the task at hand and be Here.

@dingfeldersmurfalot4560

Жыл бұрын

@@a2ndopynyn Become ... the tomato ...

@bayanon7532

Жыл бұрын

@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.

@bayanon7532

Жыл бұрын

@@dingfeldersmurfalot4560 Too many people today "Become the Potato" ....

Well, I made it. It was the best "red" clam chowder I ever tried anywhere. Thank you, John!

I just happen to have baby clams AND potatoes:) Martha - stoke the fire!!

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.

@steveg8322

2 жыл бұрын

Yup!

@berdiesbrew4284

2 жыл бұрын

Yes I was taught to add them at the very end or they will get tough!

@GBBWAR

2 жыл бұрын

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.

@laverite1050

2 жыл бұрын

I thought that too. But maybe he put's 1/2 in earlier to flavor the broth.

@flamingpieherman9822

2 жыл бұрын

Unless you like that chewy effect.

My parents had the Manhattan vs New England disagreements during my childhood. I didn't try chowder as kid (I begged for Delmarva chicken and dumplings instead) but starting to enjoy chowders at restaurants when I grew older. It was *always* New England style being served and I grew to really like it. It was creamy, rich and warming. But, a decade ago, my in-laws took me to a famous Seattle "Chowder House". I ordered their chowder sampler for dinner. The best of all of them was the red chowder (Manhattan style). It blew the rest out of the water. A year or so later my husband and I went out to a lovely Italian restaurant for dinner. Someone ordered the cioppino. I was in love after I tasted it. MMMM. I realized that Manhattan-style chowder was so very similar to Italian cioppino. So while I love the creamy goodness of the New England style chowder on chilly and soggy days but I truly enjoy the flavor of the Manhattan style more when I just want to enjoy a delicious, tangy soup.

@treetrash7086

2 жыл бұрын

Didn’t read lmao

@rossh8293

2 жыл бұрын

@@treetrash7086 came here to say this.

@rilessmiles6590

2 жыл бұрын

This is a really nice post, I read & enjoyed it; I'm sorry people above are being rude. I love trying recipes I disregarded as a kid - as an adult, whether it be ones I tried and hated, or ones I just flat out refused to try. Our palettes really can change/mature over time.

@MyBoomStick1

2 жыл бұрын

Love The Delmarva

@dingfeldersmurfalot4560

Жыл бұрын

@@rilessmiles6590 Strongly agree! It was a very nice post, and those responders outted themselves as dimwitted trolls.

My mom always made this kind, she was famous for it, her secret was to cook the potatoes carrots and celery in with the onions, and then tomato and broth, fantastic never better so much more interesting than creamed clam chowder

I just made this, with a few changes because i didn't want to go to the store for celery and whole clams, just had chopped. Wow! It is delicious! I credit the tomato paste in the roux. That is a great tip. It goes so well with the bacon flavor and is amazing.

Rhode Island clam chowder is still my favorite. It's not as well known as Manhattan or NE. But it's light, fresh, yet hearty and satisfying.

@ericvaninwegen6384

2 жыл бұрын

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.

@MBDodge

2 жыл бұрын

I agree! I think RI chowder is more flavorful than NE or … this other … style.

@Argosq11

2 жыл бұрын

Clear chowder is definitely a food wish I'd like to see.

You are the brave Powhatan of your clam chowder from Manhattan.

I made this last night. Big hit with the family. Best comment "This doesn't taste like the canned stuff!" Used red potatoes as I could not find Yukon Gold. Also forgot the oyster crackers (sob!). This one goes into the recipe box. Thanks, Chef John!

"Notoriously flavorless, but hey at least their texture's bad, too" Chef John's serving shade along with his awesome recipes 😎

@fathersfilk

2 жыл бұрын

night shade that is

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 👩‍🍳

This is literally one of my favorite dishes period. I absolutely love the tomato paste and flour to give it extra flavor and thickness. 💯

It looks good indeed. Quite similar to a minestrone soup, but you replace the pasta with diced potatoes & clams. Interesting! Have a great weekend, Chef!

I’ve always despised Manhattan clam chowder for exactly the reasons you stated. Now, I’m going to have to give this a try again. The older I get the more I realize I should try things again that I once did not like.

When I make traditional clam chowder I thicken it with mashed potatoes instead of flour. It helps with the 'mouth feel' and flavor. I assume that would work with this chowder as well.

@flamingpieherman9822

2 жыл бұрын

When I make traditional clam chowder I never use flour or mashed potatoes for thickening. I always use half-and-half and sometimes a little bit of whipping cream

@100nitrog2

2 жыл бұрын

Instant mashed potatoes actually work really well in that role.

@billmorash3322

2 жыл бұрын

@@100nitrog2 I tried that once and I admit that I may have only 'noticed' a difference because I knew I was using instant but it just didn't feel the same. I got an almost chalky feel. But again, that might have been in my mind. Since I'm cubing up potatoes for the chowder, there are lots of trimmings to mash to add into the chowder.

@neverlostforwords

2 жыл бұрын

@@flamingpieherman9822 Similar to half and half pr cream, but not quite as rich, I use whole milk to thicken chowder. Boiling or simmering the chowder with milk added helps it to thicken.

@flamingpieherman9822

2 жыл бұрын

@@neverlostforwords my mom used to do the same. Do you also add a little bit of d i l l to yours?

That looks SO good! Thanks, Chef John! My first ever chowder was Manhatten that was ordered for me in a restaurant so I've always liked Manhattan CC and now know how to make a great bowl of it, too!

Your soup recipes are always the best! I am absolutely making this this weekend!

Congratulations on 4M!!!!

I’m definitely making this tomorrow !!! Thank you Chef 👨‍🍳

Cooking this right now. Smells and looks great! Thanks for the recipe chef!

The bacon IS NOT optional!! It’s the base flavor of chowder. This looks like a great recipe!!

@bachatamusica

2 жыл бұрын

@Justme77 😋🥓🥓♥

@henryford2950

2 жыл бұрын

Unless you don't like bacon for whatever reason.

@henryford2950

2 жыл бұрын

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.

@henryford2950

2 жыл бұрын

Good to know.

Ugh THANK YOU!! Been wanting this for YEARS

Looks magnificent, Chef!!

As a New Englander, I can say that we have the world's best clam chowder.......and lobster bisque 🥇😑

@batman1169

2 жыл бұрын

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.

@AKAMrWobbels

2 жыл бұрын

Facts

@BlackMasterRoshi

2 жыл бұрын

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.

@bachatamusica

2 жыл бұрын

@@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.

@BlackMasterRoshi

2 жыл бұрын

@Kmann ! I live in New England and I can guarantee that while everyone knows that saying, few of us adhere to it.

That looks delicious! Thank you, chef!

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.

@cisium1184

2 жыл бұрын

Portuguese style sometimes has chourico in it too. Really good.

I made this today - my wife and both agreed we've never enjoyed restaurant Manhattan Clam, But this recipe made her a believer - Thank you Chef John,

I’ll be making this very soon. Thank you.

I always watch your videos to relax. Thank you 💕

This is a delicious recipe. My wife, a Long Islander loves the tomato recipe. Just thawed out about a quart that we had frozen. Crusty bread, some cold beer, excellent.

I tend to make Manhattan chowders as i usually have my fresh tomato sauce on hand. the clams are in the can of course. but for garnish add a few steamer clams until they open.

I have been dying for this recipe! It is second only to my own Borscht! Thanks so much Chef John.

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 made this recipe exactly as written and found the resulting chowder to be delicious and very satisfying. This was exactly what I was looking for.

That looks so awesome and delicious. Thanks Chef J ❤️

I can no longer eat dairy, so this will be my go to recipe from now on. Thank you!

Finally made this, it’s just like I would get down the Shore in NJ!

Nice! I'm definitely making this.

🐞Thanks. I’ve been waiting for this recipe. Tips for thickening are perfect. I’m now waiting for a rainy day.🐞

John, you are the best. Love your recipes and humor

That looks really good and really easy! Yay!

I made this a couple hours ago! Deeeeeeee-LISH-ooooooooooouuuuusssssss!!! Filled a dutch oven. 4 pounds of clam meat. OMG!!! Thank you Chef John!!

I can always rely on Chef John to fix the recipes for things I like, but don’t love yet.. 🙌🏻❤️🙌🏻❤️ THANK YOU CHEF!!!

Chef John- just made this. It is really good. So seafood forward!

This looks so good and easy to make. Think ima make it this weekend

Where I grew up in Connecticut, you're either a Boston lover or a Yankee lover. My whole family are Boston I'm opposite. Manhattan is my choice, and this is my idea of a great Manhattan choice, John. Although I do agree that the clams should always be added at the end, they're cooked enough. Same goes with my Linguini w/Clam Sauce--never add clams till end.

Just made a batch. Delicious and clearly a different Manhattan than I've ever had! Thanks so much!

Manhattan clam chowder is awesome! Thanks for sharing this!!

Thank you, Chef! I’m making this for dinner.

100% delicious! Just made it. So yummy!

I made this for dinner a few nights ago and it turned out well. I liked it a lot and so did my mom, although she still prefers the New England style. I had no Tarragon and the parsley I used was dried, not fresh, but it still tasted great.

My grandma called Manhattan style tomato clam soup and that's what you made with leftover clam juice from drink night.

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.

Dude you rock. Food and videos on point.

Thank you for sharing this, I love Manhattan clam chowder. People think I am nuts.

@CaptainLumpyDog

2 жыл бұрын

You ARE nuts!

@superintelligentapefromthe121

2 жыл бұрын

Shits delicious

@wynterraine4278

2 жыл бұрын

@@CaptainLumpyDog Well yeah I am but I still love Manhattan clam chowder.

@wendyellis6402

2 жыл бұрын

Ever try Rhode Island or Delaware clam chowders? Good stuff.

Made this over the weekend, and it's a keeper. Nice, deep flavor with a touch of sweetness (no idea from where, but it works), lots of variety in the textures, I could go on. Suffice to say I'm sold on this one. Had to sub dried Tarragon for the fresh...couldn't find fresh tarragon anywhere for some strange reason. And I forgot to put garlic down on my shopping list, so had to make do with three 1/8 teaspoons of powder. Can't wait to finish this batch so I can make a second, this time with no subs.

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

I made it and family loved it!!

*Thanks for showing us how to make this tomato-and-clam "stoup"!*

Just made this, it was absolutely delicious. You are so right, I don’t like a Manhattan chowder that has to much tomato. This was just right, thank you

Made it. Loved it.

Yes, this looks very, very tasty. I could use a big bowl of it right now!

I am gonna make this to-day!!! yummy

This has been settled by my family decades ago back in New England when we had Clambakes every 4th of July. My uncle ended up making both because we all loved them both equally!

I’ve been making this soup for awhile now it’s my favourite chowder

I grew up in Oceanside New York in the 50s and 60s . My dad and I would go clamming in middle bay and come home with a basket of clams. The cherry stones were eaten raw. The big clams were used for clam chowder and baked clams . My mom made the best clam chowder I have ever eaten. If you had a boat and a fishing pole you would never go hungry . Fried flounder , crabs and lobster were always plentiful

Thanks John

Chef John, can we please get a western NY fish fry recipe?

I added lots of leeks, shrimp paste, anchovies paste, Mott's picked bean, and extra spicy clamato juice. I never added chicken broth, will try later. My Manhattan chowder blows away every other memory of a serving I ever tried.

My Mom and Dad were both from Rhode Island and the only chowder served in our house was homemade Manhattan style clam chowder. This is the closest recipe I’ve seen to my Dad’s. I’ve also learned over the years to appreciate both the New England and Clear clam chowders.

This looks absolutely incredible!!!

@Tsamokie

2 жыл бұрын

Horrendous. Disgusting Putrid

@timtabor9988

2 жыл бұрын

If you think this is a great recipe , than I guess you have never been to a real clambake

Yes! Been waiting for this.

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)

Gosh I haven’t had Manhattan clam chowder in years. Thank you CJ.

Looks delicious 😋

I just made this yesterday. I missed the part where it said 2 cans of each of the clams, so I only used 1 each, and I wasn't sure how to measure 3 cups of potato so I just used 3 decent sized potatoes, which was probably too much potato, but it still turned out fine and tasted great! My wife has been loving it and I don't think she ever really cared much for this style of clam chowder before.

My grandmother made the best Manhattan clam chowder. She used salt pork instead of bacon, and ground the onions, carrots, and potatoes in a meat grinder. She would wait to add the clams til the very end otherwise we would all take samples before dinner time🙂. Fond memories

@recoil53

2 жыл бұрын

Salt pork is more authentic, I think.

I truly love and relish manhatten clam chowder. The new england i don't care for. This looks soooooooooo fantastic, thank you

I took on diesel back in Montauk yesterday. Watched Chef John cook soup in sandals here today.

Another wonderful video! 6:21 "Never make a soup in sandals." Not ideal, but still much better than the time the Naked Chef made vegetable stock!

Perfect fall soup.

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!

Manhattan clam chowder is my favorite. I'll have to try it your way the next time I make it.

Manhattan is my absolute favorite!! I remember decades ago the Hyatt Edgewater on Fridays always had both the New England and the Manhattan.....

Nice receipies

Thanks. I love chowder ❤

John I love the food you put out there It is a great thing you encourage everyone to cook good food that you do !!! keep it going ..... Love the videos cant wait to see you do more videos BRO

John that is the best Red chowder I have seeen . I will tackle manhattan Style . your way . that is incredible good . New england clam Chowder here on the monterey bay calif. Though is a master piece of dining pleaure .

A slice of lemon, and a dash of Tabasco, and I was in food heaven.

Looks yummy

This is a perfect “welcome fall” dish!

Also reminded of the former Holiday Showcase Restaurant here in Buffalo which made a chowder that was like a combination of Manhattan and New England that was THE BOMB

omg I lost it at the "what will do, once our roux, has cooked for a few"

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.

@drsteele4749

2 жыл бұрын

Well, Roxanne, we're glad you put out the red light.

@cynthiaking4281

2 жыл бұрын

@@drsteele4749 why do ya have your mind in the gutter over soup? Are you a sick Dr?

Followed this recipe and this is the best Manhattan Clam Chowder I have ever tasted.