# data[].attributes.body
Manhattan clam chowder

# data[].attributes.attachment_link.readable_text
Manhattan style clam chowder in a tomato-based sauce with potatoes, onions, carrots, celery, and a little bacon.

Photography Credit: Elise Bauer

According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think).

Over the years "chowdah" evolved into a dairy-based stew in New England, and during the late 1800s the first tomato-based chowders showed up on the menu at Delmonico's in New York, perhaps influenced by Portuguese immigrants who often put clams together with pork and tomato sauce.

If you are used to thick (or thin) cream-based, cracker-riddled, white clam chowder, this Manhattan clam chowder is a completely different beast. Not even remotely like the New England favorite.

But, it's good in its own right, especially if you love tomatoes and clams. You can make it as brothy or thick as you like. In our case we're taking a little shortcut with the recipe by using canned clams for much of the clam component of the soup.

Living here in California we don't have as easy (or cheap) access to quahogs or chowder clams as they do on the eastern shore.

I originally had this soup in mind for Lent, and then remembered that it starts with bacon. It would still make an excellent soup for a Lenten fast, just skip the bacon and add more olive oil to start.

Manhattan Clam Chowder Recipe

If you have an ample supply of quahog chowder clams, feel free to use them in addition to the smaller clams, use them in place of the canned clams called for in this recipe.

Ingredients

2 slices bacon (can sub with 2 more Tbsp extra virgin olive oil)

1 tablespoon extra virgin olive oil

2 carrots, peeled and sliced

2 celery stalks, chopped

1 onion, chopped

1 large garlic clove, minced

1/2 teaspoon dried thyme

1/4 teaspoon celery seed

2 bay leaves

12 ounces of tomato juice, strained tomatoes or crushed tomatoes

1 14-ounce can of clam broth or juice*

2 10-ounce cans of baby clams, juice reserved*

1 pound waxy potatoes, peeled and cut into 2-inch chunks

A dozen or so live small clams, such as littlenecks or Manila clams

Salt and black pepper to taste

Tabasco or other hot sauce

*If using fresh quahogs, scrub clean a dozen or more quahogs. Place clams in a small pot and add two cups of water. Bring water to a boil. Cover the pot and steam the clams until they completely open, about 10 to 20 minutes. Remove from heat. Remove clams from pot and set aside. Strain the clam steaming liquid through a fine mesh sieve or cheesecloth to catch any grit, reserving the liquid. Remove the clams from the shells, chop. Use chopped clams in place of canned. Use steaming liquid in place of clam broth.

Method

1 Cook the bacon: Slowly cook the bacon with the olive oil on medium heat until the bacon is crispy and its fat rendered. Remove, chop and set aside.

2 Cook the carrots, celery, onion, then garlic: Increase the heat to medium-high and sauté the carrots, celery and onion until soft and translucent, about 4-5 minutes. Do not brown the vegetables. Add the garlic and cook for another minute. Return chopped bacon to the pot.

3 Add the herbs, tomato juice, clam broth and the juice from the canned clams, mix well, then add the potatoes. Bring to a simmer, cover and simmer gently until the potatoes are done, about 30-40 minutes.

4 Add clams: When the potatoes are tender, add the canned clams and the live clams, cover the pot and simmer until the live clams open up, about 5-10 minutes.

Add Tabasco, salt and black pepper to taste.

Place a clam in shell or two in each bowl for serving.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise

# data[].attributes.attachment_link.title
Manhattan Clam Chowder Recipe | SimplyRecipes.com

# data[].attributes.attachment_link.description
Photography Credit: Elise Bauer According to food historian and blogger Janet Clarkson, the very first printed recipe for chowder appeared in the Boston Evening Post in 1751. Written as a poem, it described a stew with onions, pork, fish, herbs, and biscuits (hard tack, I think).

# data[].attributes.body
Lobster Rolls

# data[].attributes.attachment_link.readable_text
We wait a long time for summer here in New England, and, when it arrives, it is spectacular. Maybe it's the longing for it that makes it so.

One thing is required when it comes to sunny summer days: The Lobster Roll.

Lobster Rolls: Classic Summer Feast

New Englanders are an understated lot, and you'll see that reflected in this classic summer feast. Just a few ingredients: large chunks of lobster, mayonnaise, and celery, stuffed into a grilled hot dog bun and eaten on a dock near water on a sparkling day! That's the essence of summer here, with or without the dock. Proust can have his madeleines. I will take a lobster roll.

There is something so comforting about eating a lobster roll on a hot dog bun. It screams summer. It says, "Nothin' fancy here, folks." If you want bells and whistles, then take your bacon and avocado and brioche lobster rolls to another table. Yes, New Englanders have attitude aplenty, too.

On Memorial Day, Fourth of July, Labor Day, and our two summer birthdays, our family abandons the burgers and hot dogs in favor of the long-yearned-for lobster roll. But it's a cheater's affair.

We rarely start with a live lobster. I mean, you could. You could also start a sandwich by baking bread from scratch. Don't get me wrong, I might cook a lobster to eat it along with corn on the cob and a hot dog (another New England tradition), but the beauty of the lobster roll is its ease of preparation.

WHAT'S THE BEST LOBSTER FOR LOBSTER ROLLS?

If you are reading this from Minnesota, I apologize. Freshly cooked New England lobster meat purchased locally really is the best. Frozen or canned lobster meat just isn't the same as freshly cooked lobster, but if that's what you have access to, you can still make a tasty roll.

Here are three ways to get your lobster if you don't live in New England:

Live Lobster: Typically, if you're going to cook a live lobster, you want to dip it in butter, not put it in a roll. But if that's the only way for you to have fresh meat for your roll, and you have the time (and money), then go for it. Check out our post on How to Boil and Eat Lobster.

Frozen: You can purchase precooked frozen lobster meat or uncooked frozen lobster tail at fish markets. Either one will do the trick.

Mail Order Lobster: If you don't live in New England and don't have access to freshly cooked meat or live lobster, but you want to be as authentic as possible, several Maine lobster companies such as Maine Lobster Now can ship fresh, frozen, or even live lobsters to you overnight. It's pricy, but fresh lobster meat really is the best. I have plenty of local options, so I can't vouch personally for the shipping companies, but I have faith in Mainers that they will treat you well.

When looking for lobster meat for a lobster roll you want a combination mostly lobster tails and claws. If you only have tail meat that's okay, too.

For cooked frozen meat, just thaw in the refrigerator before using. For the uncooked frozen tail, the best way to prepare it is to thaw for 24 hours ahead of time and then steam it in salted water. The time will depend on how large the tail. A three- to six-ounce tail will take about four to six minutes.

How to Prep the Lobster for Rolls

A prized lobster roll has large, bite-size chunks of lobster; so don't chop it too small. Some lobster rolls are made with just lobster, a little lemon juice, and salt and pepper. Now that's true understatement.

WHAT IS A NEW ENGLAND STYLE HOT DOG BUN?

The New England style hot dog bun, also called a split-top or top-loading bun, was developed by Howard Johnson's, a restaurant chain famous for its clam strip rolls. Clam strips, made from flattened large surf clams, were the standard for Howard Johnson's clam rolls in New England. The best clam rolls, made from deep-fried whole belly clams like Ipswich clams, are also served in New England style buns, and lobster rolls followed suit.

Not only do these buns stand upright, but because they are baked in a special pan, they have "whitewall" rather than browned sides. Those sides can be buttered and grilled in a pan.

You can fashion a New England style bun from a regular hot dog bun by cutting a sliver of crust off each side of the bun to square it off, ready for buttering and pan-grilling.

MORE SUMMER SEAFOOD RECIPES

# data[].attributes.attachment_link.title
Classic New England Lobster Rolls Recipe | SimplyRecipes.com

# data[].attributes.attachment_link.description
Nothing says summer like a New England Lobster Roll! This classic recipe lets the lobster shine with big chunks of sweet meat, a little mayo, and a touch of lemon. Keep it simple and serve it with a side of chips.

# data[].attributes.body
Boston Baked Beans

# data[].attributes.attachment_link.description
This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.

# data[].attributes.body
Philly cheesesteak

# data[].attributes.attachment_link.readable_text
All About the Philly Cheesesteak Sandwich

While this authentic sandwich has proved itself to be a street food favorite, it is also an excellent dish to make at home. When you prepare it yourself, you can experiment with different cheeses, veggies, bread and cuts of beef until you create your dream Philly Cheesesteak. The possibilities are endless and delicious!

What is a Philly Cheesesteak?

This classic sandwich was born when Pat Olivieri, a hot dog stand owner in Philadelphia, decided he was sick of having hot dogs for his lunch. He grabbed some beef from a local butcher, threw it on his grill and popped it in a hot dog bun. A cab driver drove by and caught a whiff of the sub and asked for one himself. And just like that, a local obsession came to be!

How To Make Philly Cheesesteak

Nutrition

A 7-inch Philly Cheesesteak clocks in at around 500 to 700 calories and packs a ton of protein. In my recipe, I like to add in sauteed vegetables to up the nutritional value. Because the beef is ultra-flavorful, my kids barely realize that they are getting a hefty serving of veggies!

If you would like a lower-calorie and carb-free version, check out my Philly Cheesesteak Stuffed Bell Peppers.

Choosing the Right Ingredients for the Philly Cheesesteak

Besides the sauteed vegetables, the ingredients are right in the name. The key to making a great Philly Cheesesteak is picking the right beef and cheese.

Philly Cheesesteak Cheese Options

The debate on what cheese to use for an authentic Philly Cheesesteak may never end! I, however, love to use sliced provolone cheese. Provolone compliments the beef very well and doesn't overshadow it. A runner-up for me would be Sliced White American. The key here is to not pick a cheese that is too sharp or intense.

Philly Cheesesteak Meat Options

Thinly sliced ribeye is the go-to meat choice for a classic Philly Cheesesteak. The high-fat content of ribeye is ideal because it will create a tender, easy-to-bite sandwich. Other cuts would work as well as long as you slice the beef very thinly.

Philly Cheesesteak Sauce

Mayo is a great option for a Philly cheesesteak sauce. If you are wanting a bit more adventure, add horseradish to the mix.

Other Cheesesteak Toppings

Some cheesesteak shops only add sauteed onions. Some like bell peppers or mushrooms. I love adding in all three! Figure out which veggies you like best and have it your way.

Philly Cheesesteak Hacks

Best Way to Cook the Sandwich

Whatever you do, don't overcook the meat! The best part about this sandwich is that it melts-in-your-mouth. The meat should be so thinly sliced that you can quickly saute it. Consider investing in a mandolin slicer to shave the meat.

Making Philly Cheesesteak in the Crockpot

Don't want to spend the big bucks on ribeye? Want cheesesteaks ready when you get home? Pop a chuck roast into the crockpot with a cup of beef broth, a touch of worcestershire and some salt and pepper. Cook on low for about 6-8 hours. 45 minutes before serving, add in the veggies of your choice into the crockpot. Spoon the mixture onto your roll and add the cheese of your choice.

Making a Chicken Philly Cheesesteak

If beef is out of the question, substitute it with chicken. A lot of cheesesteak shops offer this option in Philly because it is delicious in its own way. Make sure you slice the chicken thinly and against the grain to get a similar texture.

A Few More Steak Recipes..

About Author

# data[].attributes.attachment_link.title
Easy Philly Cheesesteak Recipe (Ultimate Guide) - Momsdish

# data[].attributes.attachment_link.description
While this authentic sandwich has proved itself to be a street food favorite, it is also an excellent dish to make at home. When you prepare it yourself, you can experiment with different cheeses, veggies, bread and cuts of beef until you create your dream Philly Cheesesteak. The possibilities are endless and delicious!