Quick Manhattan Clam Chowder

Quick Manhattan Clam Chowder

Recipe by: MEGSCOOKIN

 "I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!"

1 tablespoon olive oil1 onion, diced4 ribs celery, diced1/2 (16 ounce) package baby carrots, diced1 tablespoon chopped fresh basil, or to taste1 clove garlic, minced, or more to tasteblack pepper to taste3 (14.5 ounce) cans stewed tomatoes4 (6.5 ounce) cans minced clams, undrained2 (8 ounce) bottles clam juice1 (14.5 ounce) can whole potatoes, drained and diced1 dash Worcestershire sauce, or to taste

To Make

Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.

Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.

Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Disneyland's Clam Chowder Recipe (Copycat)

Disneyland's Clam Chowder Recipe (Copycat)

5 Tablespoons butter

5 Tablespoons flour

2 Tablespoons vegetable oil

1 1/2 cups potatoes, peeled and diced

1/2 cup diced onion

1/2 cup red pepper

1/2 cup green pepper

1/2 cup celery

2 1/4 cups clam juice 

1 1/2 cups heavy cream

1 cup clams, chopped

1/2 Tablespoon dried thyme

1/2 teaspoon salt

1 pinch white pepper

1/2 teaspoon Tabasco sauce

sourdough bread, slices (optional)

To Make

Melt the butter in a saucepan and then add the flour to make a roux. Cook for 10 minutes over medium heat, stirring often, then set aside.

In a large pot, heat the oil and saute the potatoes, onion, peppers and celery over medium heat until the potatoes are just barely tender, about 10 minutes, or until the potatoes are cooked.

Add the heavy cream, clam juice, clams, thyme, salt, pepper, Tabasco sauce, and roux. Whisk well to blend in the roux.

Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add more seasoning to taste.

The Serve with a side of sourdough bread, if desire.

Lisa's Creamy Clam Chowder

Recipe by: Lisa 

"Delicious and creamy clam chowder includes carrots, celery, thyme, and a hint of bacon."

3 slices bacon, chopped

1/2 cup butter

4  potatoes, chopped into small chunks

 2 stalks celery, finely chopped

2 small carrots, finely chopped

1 yellow onion, chopped 

salt and ground black pepper to taste

4 tablespoons all-purpose flour

3 cups milk

2 (8 ounce) bottles clam juice

2 (6.5 ounce) cans chopped clams

1 1/2 tablespoons lemon juice

1/2 teaspoon thyme, or to taste

1 dash cayenne pepper

pinch garlic salt

1 pinch onion powder

1 cup heavy whipping cream

1 teaspoon cornstarch, or as needed

1 tablespoon water, or as needed

Heat a large soup pan over medium heat. Add bacon and cook until crispy, 5 to 7 minutes. Add butter, potatoes, celery, carrots, onion, salt, and black pepper. Reduce heat to low. Cook and stir 10 minutes. Sprinkle in flour and stir 1 minute. Add milk, clam juice, clams, lemon juice, thyme, cayenne pepper, garlic salt, and onion powder. Simmer on low until potatoes are tender, 20 to 25 minutes. Add cream and simmer 5 minutes more.

To thicken chowder if necessary, combine cornstarch and water together in a bowl. Add cornstarch mixture to chowder and stir until incorporated and chowder is thickened.