The name "Manhattan" comes to us from the word manna-hata, which means "island of many hills" in the language of the Lenape Native Americans. The island was purchased in 1626 from the Lenape by Peter Minuit, the third director of New Netherland, the territory discovered by the Dutch East India Company. The island was acquired for 60 guilders worth of trade goods, which has historically been translated to about $24, but is said to be about the equivalent of $500-$700 in today's United States currency.
In the late 1800's Manhattan clam chowder was called "Coney Island clam chowder" and sometimes"Fulton Fish Market clam chowder" (named after the Fulton Fish Market established in New York in 1822). The name "Manhattan clam chowder" became popular in the early 1900's. In contrast with New England clam chowder, Manhattan clam chowder is characterized by a transparent broth of a reddish color from one of its most important ingredients: tomatoes!
Here is a delicious recipe for Manhattan clam chowder that I have developed:
Ingredients:
4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper (or ground black pepper)
Instructions:
Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!
I love New York!
Copyright © 2007 Lee Griffith. All rights reserved.
Here is a delicious recipe for Manhattan clam chowder that I have developed:
Ingredients:
4 6.5 oz. cans minced clams in clam juice
1 medium onion
2 cloves minced garlic
4 medium spuds, peeled and diced
2 medium carrots, chopped
3 large stalks celery, chopped
8 slices thick cut bacon, diced
1 10.75 oz. can condensed tomato soup
2 11.5 oz. cans V-8® vegetable juice
3 14.5 oz. cans diced tomatoes
1.5 tsp. dried thyme
2 tbsp. dried parsley flakes
1 bay leaf
1 tsp. Lawry’s® seasoned pepper (or ground black pepper)
Instructions:
Fry bacon in an 8 quart kettle. Add the fresh veggies and lightly sauté in the bacon grease for about 10 minutes. Add the canned items (except for clams) and simmer for about 3 hours. Add the clams, including the clam juice, and simmer for ½ hour or until ready to eat. Serves 10 to 14. Just freeze the leftovers and have again!
I love New York!
Copyright © 2007 Lee Griffith. All rights reserved.
ABOUT THE AUTHOR: Lee Griffith, a.k.a. "Griff" is the author of several blogs. Griff describes himself as a "former kitchen klutz" who now has a passion for cooking and developing great recipes. Griff would like to send you a FREE E-BOOK with 32 great chili recipes, along with a free recipe every week via email. To receive, simply click on http://optin2.griffsrecipes.com Check out "Griff's Recipe Report" at http://GriffsRecipeReport.com
