{"id":6575,"date":"2016-01-25T16:15:08","date_gmt":"2016-01-25T21:15:08","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6575"},"modified":"2023-12-19T11:58:38","modified_gmt":"2023-12-19T16:58:38","slug":"manhattan-style-clam-chowder","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/manhattan-style-clam-chowder\/","title":{"rendered":"Manhattan-Style Clam Chowder"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 quart coarsely chopped chowder clams<\/li>\n\n\n\n<li>4 bacon strips<\/li>\n\n\n\n<li>2 cups chopped carrots<\/li>\n\n\n\n<li>1 \u00bd cups chopped celery<\/li>\n\n\n\n<li>2 cups chopped onion<\/li>\n\n\n\n<li>\u00bd cup finely chopped green pepper<\/li>\n\n\n\n<li>1 tablespoon minced garlic<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n\n\n\n<li>1 teaspoon thyme leaves<\/li>\n\n\n\n<li>1 bay leaf<\/li>\n\n\n\n<li>1 quart water<\/li>\n\n\n\n<li>1 (14.5-ounce) can chopped tomatoes, undrained, diced potatoes<\/li>\n\n\n\n<li>1 cup finely chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Fry bacon in large pot over medium heat. Remove bacon and reserve. Add carrots, celery, onion, green pepper and garlic and saut\u00e9 lightly. Add salt, black pepper, cayenne, thyme and bay leaf. Add water, tomatoes and clams. Bring to boil. Reduce heat and cook slowly until clams are tender, about 1 1\/2 hours. Add potatoes and cook until done, about 20 minutes. Stir in parsley. Pour in individual serving bowls. Sprinkle with reserved bacon.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy. Mariner&#8217;s Menu shares a recipe for Manhattan-Style Clam Chowder.<\/p>\n","protected":false},"author":23,"featured_media":6576,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[122,217,15,98,215,216,218],"tags":[167,145,116],"class_list":["post-6575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clams","category-fall","category-mariners-menu","category-shellfish","category-spring","category-summer","category-winter","tag-chowder","tag-main","tag-soup"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Manhattan-Style Clam Chowder - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/manhattan-style-clam-chowder\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Manhattan-Style Clam Chowder - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"It&#039;s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. 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