Best Weight Watchers Manhattan Clam Chowdah Recipes

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WEIGHT WATCHERS MANHATTAN CLAM CHOWDAH



Weight Watchers Manhattan Clam Chowdah image

Make and share this Weight Watchers Manhattan Clam Chowdah recipe from Food.com.

Provided by Clean Plate Club

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

20 ounces canned clams, minced, drained, juice reserved
2 medium celery ribs, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 small potatoes, chopped
10 ounces canned diced Rotel Tomatoes
3 ounces tomato paste
29 ounces fish stock or 29 ounces clam juice
1 teaspoon thyme
1 dash sherry wine

Steps:

  • Place reserved clam juice in a liquid measuring cup.
  • Add water so that the total mixture equals 1 1/2 cups.
  • In a large saucepan, combine juice mixture, celery, green pepper and carrot.
  • Bring to a boil, reduce heat, cover and simmer until vegetables are tender, about 10 minutes.
  • Stir in potatoes, undrained tomatoes, fish stock/clam juice.
  • Bring to a boil, reduce heat, cover and simmer for 10 minutes more;
  • Stir in clams. Return to a boil, reduce heat and cook for 1 to 2 minutes more until warmed through.

Nutrition Facts : Calories 236.6, Fat 3.2, SaturatedFat 0.5, Cholesterol 64.7, Sodium 657.1, Carbohydrate 21.6, Fiber 2.7, Sugar 3.4, Protein 29.7

THE ULTIMATE MANHATTAN CLAM CHOWDER



The Ultimate Manhattan Clam Chowder image

This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.

Provided by DeSouter

Categories     Chowders

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

2 dozen chowder clams
6 slices bacon
1 1/2 cups chopped onions
1 cup chopped green pepper
1 1/2 cups chopped carrots
1 cup chopped celery
1 (28 ounce) can crushed tomatoes (I prefer Red Pack)
3 cups water
1 bay leaf
1 teaspoon thyme
1 teaspoon fresh ground pepper
4 potatoes, cubed
1/2 cup fresh parsley, chopped
1 lb cooked jumbo shrimp (add this to make the chowder really great) (optional)

Steps:

  • Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
  • Chop the clams.
  • In a large pot, cook the bacon over medium/high heat until slightly crisp.
  • Add the onions and cook, stirring until transparent.
  • Add the pepper, carrot and celery and cook for about a minute.
  • Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
  • Bring to a boil and add potatoes.
  • Simmer 30 minutes or until potatoes are tender.
  • Remove the bay leaf. Add chopped parsley.
  • Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
  • You should only warm the shrimp over for best results.
  • Season with salt and pepper, if desired.

Nutrition Facts : Calories 247.5, Fat 11, SaturatedFat 3.6, Cholesterol 25.9, Sodium 532.7, Carbohydrate 27.2, Fiber 4.8, Sugar 3, Protein 11.5

TRADITIONAL MANHATTAN CLAM CHOWDER (A.K.A. CONEY ISLAND OR FULTO



Traditional Manhattan Clam Chowder (A.k.a. Coney Island or Fulto image

I once found it hard to accept there was another form of clam chowder besides New England style, but I have to hand it to the ingenuity of the Manhattan chefs that came up with this style. The addition of tomatoes to this dish is thought to be inspired by the Italian and Portugese immigrants that made up the larger body of the city in the mid to late 1800's. In the late 1800's to 1930's this dish was referred to as Coney Island Clam Chowder or Fulton Market Clam Chowder. It was not until 1889 that Allesandro Filippini wrote his now famous cookbook called The Table: How to Buy Food, How to Cook It, and How to Serve It that the recipe was recorded for the non-professional home cook. Now we can not go on without mentioning the French influence on this dish since Allesandro was Delmonico Chef du Maison from from 1849 to 1863, and worked with another celebrated French chef, Charles Ranhofer. Charles was also a chef at Delmonico's restaurant in New York from 1862 to 1896 (34 years!). He also wrote restaurant quantity recipes in book form, but since this article is guaged for the home cook, we'll stick with the smaller version. It is with apprehension I write this recipe, as I do not want to disturb the spirits of such fine Chefs that have passed, and passed on their knowledge. It is with the upmost respect I offer my take on this fine creation of a dish, redolent with herbs and vegetables and let us not forget our favorite muddy mollusks, the clams.

Provided by Timothy F.

Categories     Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 (6 1/2 ounce) cans of chopped clams
1 (8 ounce) bottle clam juice
1 quart fresh stewed tomatoes or 35 ounces canned stewwed tomatoes
1 onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
2 thick slices Canadian bacon or 1 slice virginia baked ham, diced
4 red potatoes, large dice with skin
4 yukon gold potatoes, peeled and large diced
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried thyme
2 bay leaves
1/3 cup of chopped fresh curly-leaf parsley
1/2 teaspoon fresh ground black pepper
1 tablespoon olive oil and 1 tbsp unsalted butter
sea salt (to taste)

Steps:

  • Start the Cauldron over medium high heat and add oil and butter. As soon as the butter stops foaming add the red pepper flake, onions, celery and carrots.
  • Cook until onion is translucent being careful not to burn. Add the garlic and chopped bacon or ham.
  • Cook until the meat gets a light brown on it, then add potatoes, clam juice and clams with the liquor from the cans. Add enough water to just cover the potatoes. Add the bay leaves and Thyme.
  • Pour the tomatoes into a large bowl and mash with a potato masher until just crushed, leaving some larger bits if desired. Add tomatoes to the Cauldron and bring to a light boil for about 10 minutes.
  • Add a few twists of pepper. Reduce heat and allow to simmer for about 30-45 minutes, stirring occasionally. Salt to taste, then add some of the parsley during the simmer. Save some parsley for garnish.
  • Serve hot with buttered toast points or saltine crackers.

Nutrition Facts : Calories 357.4, Fat 3.6, SaturatedFat 1.5, Cholesterol 32.4, Sodium 1117.5, Carbohydrate 63.5, Fiber 7.3, Sugar 11.9, Protein 20.2

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