Looking for a good Manhatten Clam Chowder recipe

[Mr. Green Jeans]

I have a company VP and a consultant coming in the week after Thanksgiving for meetings and staff interviews. We are on a really tight schedule and are having lunch both days in our meeting room in lieu of going out. I have some razor clams from last weekend's dig in the freezer and thought chowder and sourdough bread would make a great lunch. Suggestions anyone?

[QSis]

Suggestions anyone?

I have a suggestion: New England Clam Chowder!!! :chef:

Captain Parker's Pub on Cape Cod has arguably THE best N.E. Clam Chowder in the Northeast! They have won contest after contest with their chowder, and it's my personal favorite! http://www.foodnetwork.com/recipes/40-a-day/captain-parkers-chowder-recipe/index.html

I like it very thick.

Lee

Captain Parker's Chowder
Recipe courtesy Captain Parker's Pub
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Intermediate
Serves:
6 servings

Ingredients


2 ounces salt pork, cut in chunks
3/4 pound all-purpose flour
3/4 pound sweet butter, plus 1/4 pound
4 cups chopped onion
1 1/2 cups chopped celery
1 pinch dry thyme
1 teaspoon celery seed
1 bay leaf
1 quart water
3 chef potatoes, peeled and diced
6 ounces clam base (recommended: Minors)
1 quart fresh chopped clams and their juice
1 quart light cream
1 teaspoon salt
1 teaspoon ground pepper
Directions

Put the salt pork on a plate and wrap in plastic. Cook in microwave for 2 1/2 minutes. Meanwhile, make roux with the same amounts of butter and flour. Add 3/4 pound of flour to 3/4 pound of the butter and stir. Make the roux pourable but not too loose or too thick. Begin to cook on low flame or in an oven until the roux is nice and hot. In a heavy bottomed pot, put the remaining 1/4 pound butter and the salt pork. After the salt pork gets lightly browned, take the chunks out. Add the onion, celery and herbs, let it saute for about 5 minutes. Add water and potatoes and bring it to a boil. Then add the clam base, keep stirring so the base and potatoes don't stick or burn to the bottom of the pan. Add the clams and their juice. When the potatoes become slightly tender bring everything back to a boil and start adding the hot roux. Turn the flame down a little and let simmer for approximately 5 minutes. Slowly add the light cream to the base until you get the right creamy chowder, not too thick or thin. Season with salt and pepper.

[QSis]

Okay, I figured BT or VB or Adillo would jump in here by now, but they must all be doing unspeakable things.

Here are links to a couple of threads that NCT members have posted re: Manhattan Clam Chowder, Mr. GJ.

Lee

This one is Buckytom's : http://www.netcookingtalk.com/forums/showthread.php?t=1475&highlight=manhattan+clam+chowder

This one is Calicolady's: http://www.netcookingtalk.com/forums/showthread.php?t=1594&highlight=manhattan+clam+chowder

And this one is AllenOK's, but it's NE style: http://www.netcookingtalk.com/forums/showthread.php?t=1462&highlight=manhattan+clam+chowder

Good luck!

Lee

[ChowderMan]

for a business lunch at the table,,,,

go with New England chowder. it splashes less.

ps: I like 'em both. no clams to grind here . . . .

[Mr. Green Jeans]

Thanks Lee!

[QSis]

for a business lunch at the table,,,,

go with New England chowder. it splashes less.

ps: I like 'em both. no clams to grind here . . . .

Hi Chowderman!

I just did an NCT search on "Manhattan Chowder" to come up with the links I did.

Do you have a favorite recipe?

Lee

[ChowderMan]

actually I can't remember last time I did Manhattan at home - I usually do the New England style - but often order Manhattan if eating out. . . . odd, eh?