Clam Chowder... Not Boston or New England. Was red like vegetable soup. Very good. Not made with milk.?

Question

I checked a few websites and they all have a recipt for milky chowders.

Answer 1

That's Manhattan Clam Chowder it has a tomato base.

Answer 2

The red chowder is actually called Manhattan Clam Chowder!

This manhattan clam chowder is a winner, ive served it in my restaurant many times!

4 slices double smoked bacon, chopped
6 cloves garlic, minced
1/2 lemon, juiced
1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt
1/2 cup white wine
3 tablespoons butter
1 large onion, roughly chopped
2 stalks celery, roughly chopped
1 link chorizo, sliced into 1/2-inch rounds
1 tablespoon all-purpose flour
8 medium tomatoes, seeded and pureed
1 tablespoon sugar
1 tablespoon red pepper flakes
2 sprigs fresh thyme
1/2 bunch fresh parsley, leaves chopped
Sea salt and freshly ground black pepper
2 dozen littleneck clams, scrubbed and soaked to remove dirt

In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.

Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.

Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.

Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.

Answer 3

Definition of clam chowder
NOUN:

Any of various soups made with clams, salt pork, potatoes, onions, and milk or tomatoes.

Tyler's Manhattan Clam Chowder Recipe
courtesy Tyler Florence

4 slices double smoked bacon, chopped
6 cloves garlic, minced
1/2 lemon, juiced
1 dozen quahogs or chowder clams, scrubbed and soaked to remove dirt
1/2 cup white wine
3 tablespoons butter
1 large onion, roughly chopped
2 stalks celery, roughly chopped
1 link chorizo, sliced into 1/2-inch rounds
1 tablespoon all-purpose flour
8 medium tomatoes, seeded and pureed
1 tablespoon sugar
1 tablespoon red pepper flakes
2 sprigs fresh thyme
1/2 bunch fresh parsley, leaves chopped
Sea salt and freshly ground black pepper
2 dozen littleneck clams, scrubbed and soaked to remove dirt


In a large pot, cook the bacon over medium heat until the fat is rendered and the meat beginning to crisp, about 8 minutes. Using a slotted spoon, remove the bacon from the pot and reserve.
Add one-third of the garlic and the lemon juice to the bacon drippings and cook until the garlic is fragrant, 2 to 3 minutes. Add the quahogs, 2 1/2 cups water and the wine and bring to a simmer. Cover the pot and steam the clams until they open, about 10 minutes. Remove the clams from the pot. Strain the broth and reserve. Take the clams from their shells, chop them and set aside.

Meanwhile, melt the butter in a large saucepot over a medium flame. Add the onion, celery, remaining garlic, and chorizo and cook until the onion is translucent, 4 to 5 minutes. Stir the flour into the pot. Cook the onion and flour mixture for several minutes then add the clam broth and bring to a simmer, stirring until smooth. Add the tomatoes and sugar, stir well to incorporate, then toss in the pepper flakes, thyme, and parsley. Season with sea salt and freshly ground black pepper. Cover and cook at a low simmer until the broth is flavorful, 20 to 30 minutes.

Ten minutes before serving, add the littleneck clams and bacon to the soup. Cover and steam until the clams open, about 8 minutes. Add the reserved chopped clams. Stir well, season again, if needed, with sea salt and freshly ground black pepper, and serve immediately.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26205,00.html

Answer 4

Manhattan. It's not chowder, though. It's not chowder if it's not a cream base.

Answer 5

Red is Manhattan clam chowder; white is new England.

Manhattan Red Clam Chowder


With a spicy red briny clam broth and colorful, tasty chuncks of green peppers, carrots, tomatoes, celery, onions, potatoes, and clams, this Manhattan clam chowder makes a strong impression.

Serving: 12
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes





8 pounds small quahogs or large cherry-stone clams
4 ounces slab (unsliced bacon, rind removed and cut into 1/3-inch dice
2 tablespoons olive oil
3 cloves garlic, finely chopped (1 tablespoon)
1 large onion (10 ounces), cut into 1/2-inch dice
2 stalks celery (4 ounces), cut into 1/2-inch dice
1 medium bell pepper (6 ounces), cut into 1/2-inch dice
2 medium carrots (4 ounces) cut into 1/2-inch dice
2 dried bay leaves
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
1 1/2 poiunds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
1 cup bottled clam juice, or water
1 can (28 ounces) whole peeled tomatoes in juice, cut into 1/2-inch dice
1/4 chopped fresh Italian parsley
Freshly ground black pepper
Kosher or sea salt if needed





1. Scrub the clams and rinse clean. Steam them open. Strain the broth; you should have 4 cups of broth (and 1 pound of clams). Cover the clams with plastic wrap and keep refrigerated. After they have cooled a bit, dice them into 1/2-inch pieces. Cover again and keep refrigerated until ready to use.

2. Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoon of fat, increase the heat to medium and cook until the bacon is a crisp golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.

3. Add the olive oil and garlic and cook for 30 seconds, then add the onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, for 10 to 12 minutes, until the vegetables are softened but not browned.

4. Add the potatoes, the reserved clam broth, and the additional 1 cup broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.

5. Add the tomatoes and simmer for another 5 minutes. Remove the pot from the heat, stir in the diced clams and chopped parsley, and season to taste with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise let it sit at room temperature for up to an hour, allowing the flavors to meld.

6. When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure the clams, vegetables, and bacon are evenly divided.

Cook's Notes:
It is tempting to add tomatoes early on in this recipe, but don't do it. They'll cause the potatoes to form a "skin," that prevents them from releasing their starch. This recipe calls for whole peeled tomatoes cut into 1/2-inch dice; if you can find good quality diced canned tomatoes, feel free to substitute them. Toasted common crackers, Pilot crackers or garlic bread are fine with this chowder.



Based on individual serving.
Calories: 510
Total Fat: 26 g
Carbohydrates: 40 g
Protein: 30 g
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Allana's Zesty Red Clam Chowder
Submitted by: Allana
"A rich red clam chowder with a spicy kick and plenty of vegetables."
Original recipe yield: 12 cups.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:12 (change)

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INGREDIENTS:
6 slices bacon
1 tablespoon vegetable oil
1 onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 large potato, peeled and diced
2 cups clam juice
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can tomato sauce
1/4 teaspoon ground white pepper
1/4 teaspoon seasoning salt
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dry mustard
1/2 teaspoon Cajun seasoning
5 drops hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
1 (6.5 ounce) can large shrimp, drained

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DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes.
Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.

Answer 6

Manhattan is red.