Manhattan Clam Chowder Recipe
I’m fully aware that this recipe for Manhattan Clam Chowder is ridiculous. I should have expected as much since I adapted it from the I Love NY Cookbook, which was the second book by the people behind Eleven Madison Park cookbook. Eleven Madison Park is one of those books that is both beautiful to look at but utterly impractical as a cookbook, a massive tome of 384 pages in which the only recipe that most people attempt is their granola. I Love NY seems much more subdued with recipes that look actually accessible and doable. After all, the initial recipe that I based this off of only has three major components to make, instead of seven or eight that the Eleven Madison Park dishes usually require. Also all the ingredients are fairly easy to find at a grocery store. But this is soup. Three components seems fussy and once you take a look at the ingredient list you’ll realize that it’s a pretty costly endeavor at that. Clam juice bottles, fresh littleneck clams and 1 lb of Chanterelle mushrooms (my little addition) really add up. But darn it if this soup isn’t tasty good. Well, at least it is in my memory it is. I probably won’t be making it again any time soon. I’m not made of money.
Estimated Nutrition (whole recipe, rough)
Counts 19 of 21 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 cherry tomatoes
- 1 tablespoon olive oil
- 1/8 teaspoon sea salt
- 1/8 teaspoon white granulated sugar
- 5 cups (5 bottles) clam juice
- 3-4 cups chicken stock
- 3 shallots, medium size
- 2 celery ribs
- 1 1/2 garlic heads
- 3 medium tomatoes
- 3 tablespoon olive oil
- 1/2 cup chopped parsley leaves
- 1 can tomato paste
- 1 cup vermouth
- 5 lbs littleneck clam
- 3 large sprigs of thyme
- 3 tablespoon unsalted butter
- 1/4 cup cornstarch
- 2 teaspoons balsamic vinegar
- salt and pepper
- 1/4 cup chicken stock
- 1 shallot
- 1 celery rib
- 2 tablespoon butter
- 2 tablespoon olive oil
- 1 lb Chanterelle or Shitake mushrooms
- 1 cup frozen corn kernels
- 1/4 cup celery leaves
- salt and pepper
- 16 cherry tomatoes
- Extra virgin olive oil
- Balsamic vinegar