I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

On Feb 12, 8:10�pm, James Egan wrote:

I just looked at about a dozen Manhattan clam
chowder recipes, and they all called for tomatoes, �
diced tomatoes, or tomato paste. �One of my
favorite Manhattan chowders I get at a restaurant,
does not have tomatoes in it, at least that I can tell. �

What is the name and address of this restaurant?

On Tue, 12 Feb 2008 20:20:04 -0800, KevinS wrote:

On Feb 12, 8:10pm, James Egan wrote:

I just looked at about a dozen Manhattan clam
chowder recipes, and they all called for tomatoes,
diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant,
does not have tomatoes in it, at least that I can tell.

What is the name and address of this restaurant?


The 7 seas in Long Beach Island. Why do you ask?

In article ,
James Egan wrote:

I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

I think what you're actually looking for is not Manhattan-style (afaik
that's always inherently tomato-based) but Rhode Island style. There's a
recipe on page 20 of "The Providence and Rhode Island Cookbook" by Linda
Beaulieu (ISBN 0762731370), if that's any help -- it's based on clam
broth, with salt pork, onions, potatoes, and chopped clams, with white
pepper and worcestershire for seasoning. You could try adding a bit of
beef base and tomato paste to it.

Quick and dirty recipe paraphrase follows (makes one hell of a lot of
chowder):

1 gallon clam juice
1/4 lb salt pork, diced
1/2 c diced onions
8 lbs all-purposed potatoes, peeled and in 1/2 in dice
1 tbsp white pepper
1 tbsp Worcestershire sauce
2 c chopped, cooked quahog clams

Heat the clam juice to a simmer in a large stockpot and set aside,
covered.

In a frying pan, fry the salt pork, then remove when the fat is rendered
and saute the onions until translucent but not brown. Add the onions to
the stockpot and bring the clam juice to a simmer. Add the potatoes and
simmer until tender. Add the rest of the ingredients and simmer until
heated through, then serve.

"James Egan" wrote in message
. ..
I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks


Manhattan chowder has tomato. You probably want Rhode Island that has a
clear base.

"James Egan" wrote in message
. ..
I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

Manhattan has tomato in it. That's what's wrong with it. Try New England!

Felice

"Felice" wrote in message
. ..

"James Egan" wrote in message
. ..
I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

Manhattan has tomato in it. That's what's wrong with it. Try New
England!

Felice



That's got milk. He wants something without milk (or cream or whatever).

On Feb 12, 10:10 pm, James Egan wrote:
I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

I always thought Manhattan clam chowder was tomato based, and New
England clam chowder was cream based (no tomato). I've never had a
clam chowder with a clear base.

N.

"Nancy2" wrote in message
...
On Feb 12, 10:10 pm, James Egan wrote:
I just looked at about a dozen Manhattan clam chowder recipes, and they
all called for tomatoes, diced tomatoes, or tomato paste. One of my
favorite Manhattan chowders I get at a restaurant, does not have tomatoes
in it, at least that I can tell. Can someone recommend a Manhattan clam
chowder recipe that isn't "tomatoey"? I'm thinking maybe the recipe at
the restaurant uses a little tomato paste (or whatever), but also uses
some beef base.

-Thanks

I always thought Manhattan clam chowder was tomato based, and New
England clam chowder was cream based (no tomato). I've never had a
clam chowder with a clear base.

N.


Lots of similar things exist:
http://www.elise.com/recipes/archive...illabaisse.php

I've had a few versions made without the tomatoes. They all rocked.

"Edwin Pawlowski" wrote in news:V4Asj.10902$J41.3018
@newssvr14.news.prodigy.net:

You probably want Rhode Island that has a
clear base.

From a google search http://tinyurl.com/27lg67

(Personally I prefer a New England Style.)

Rhode Island Clam Chowder


1/2 cup diced onion
1/2 cup diced celery
2 Tablespoons melted butter
8 ounces RI Quahogs clams, chopped (liquid reserved)
3 cups chicken broth
1 cup clam juice
1 cup peeled and coarsely chopped potatoes
1/4 cup melted butter
1/2 cup flour
1 cup milk
1 cup Half & Half or heavy cream
Dash thyme
Dash salt
Dash white pepper

In a 3-quart saucepan, saute onion and celery in 2 Tablespoons butter
until transparent. Add liquid from clams, clam juice, chicken broth and
potatoes. Simmer until potatoes are tender.

In a separate pan, add 1/4 cup butter. Stir in flour mixture. Mix until
smooth. Do not brown. Gently stir flour mixture into soup. Add clams,
milk and half & half or cream. Stir gently until thickened. Add
seasonings. Stir and enjoy!

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
wrote:
snip

I always thought Manhattan clam chowder was tomato based, and New
England clam chowder was cream based (no tomato). I've never had a
clam chowder with a clear base.

N.

Hey Nancy, there is such a beast. It's called Rhode Island Style.

FWIW: OUAT (Once upon a time) NE chowder was non-dairy. There
is a book for literate foodies - called the Literate Gourmet, that
researches old (contemporary) recipes described in classic
literature. The clear base chowder is described in conjunction
with Ishmael and Queequeg's eating at the Try Pots (Moby
Dick). Recipe dates from about 1830. I think it was by
the sister of Harriet Beecher Stowe.

A-

"JoeSpareBedroom" wrote:

I've had a few versions made without the tomatoes.
They all rocked.

Huh? Rocked? After consuming your clam chowder were you sitting on
the terlit rocking back and forth in agony attempting to expel that
vileness... must've been made with cyberclam-bearded!

Merriam Webster

rock
verb
Etymology: Middle English rokken, from Old English roccian; akin to
Old High German rucken to cause to move
transitive senses
1 a : to move back and forth in or as if in a cradle b : to wash
(placer gravel) in a cradle
2 a : to cause to sway back and forth a boat rocked by the waves b
(1) : to cause to shake violently (2) : to daze with or as if with a
vigorous blow a hard right rocked the contender (3) : to astonish or
disturb greatly the scandal rocked the community
intransitive senses
1 : to become moved backward and forward under often violent impact ;
also : to move gently back and forth
2 : to move forward at a steady pace ; also : to move forward at a
high speed the train rocked through the countryside
3 : to sing, dance to, or play rock music
synonym see SHAKE
- rock the boat : to do something that disturbs the equilibrium of a
situation
---

On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
wrote:

FWIW: Old chowder recipes often call for thickening with ship's
bisquit, not the easiest puppy to find. Use unflavored matzos,
crushed before adding at the end of the cooking cycle.

A-

wrote in news:j9f6r3t8bmccm67u6f60e80pba4em1fn1a@
4ax.com:

On Wed, 13 Feb 2008 08:58:28 -0800 (PST), Nancy2
wrote:

FWIW: Old chowder recipes often call for thickening with ship's
bisquit, not the easiest puppy to find. Use unflavored matzos,
crushed before adding at the end of the cooking cycle.

A-

Try using instant potato flakes as a thickener instead.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

"Sheldon" wrote in message
...
"JoeSpareBedroom" wrote:

I've had a few versions made without the tomatoes.
They all rocked.

Huh? Rocked? After consuming your clam chowder were you sitting on
the terlit rocking back and forth in agony attempting to expel that
vileness... must've been made with cyberclam-bearded!


It's time to call nurse Bruno and tell him you need your meds.