Manhattan clam chowder recipe please!?!

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Manhattan Clam Chowder Recipe
Serves/Makes: 8 - 10

Ingredients:

2 pounds littleneck clams, scrubbed
4 (6.5-ounce.) cans chopped clams
1 (14-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
2 potatoes, peeled and diced
1 onion, diced
2 tablespoons butter
3 stalks celery, chopped
3 carrots, peeled and chopped
1/4 cup all-purpose flour
4 cloves garlic, sliced thin
8 cups fish stock
Salt and freshly ground pepper to taste

How to cook Manhattan Clam Chowder:

Heat the butter in your soup pot over medium heat and add the onion, carrots, celery, and garlic, cover, and sweat until very soft.
Add the flour and stir vigorously as quickly as you can.
Stir in the stock, potatoes, tomato paste, and the diced tomatoes with their juices and simmer until the potatoes are soft, about 20 minutes.
Add the canned clams, along with their juices, and the littleneck clams and season with salt and pepper.
Simmer until the littlenecks open up.
Enjoy the Manhattan Clam Chowder served steaming hot.

http://www.all-fish-seafood-recipes.com/…

A bit of history,,
Manhattan clam chowda is a red clam chowda
New England clam chowa is a white thick clam chowda
Rhode Island chowda is a clear clam chowda

Spicy Manhattan Clam Chowder

1 pint shucked clams or two 6-1/2-ounce cans minced clams
4 slices bacon
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped green sweet pepper
1/2 cup chopped red sweet pepper
1/4 cup chopped carrots
2 tablespoons chopped shallots
1 14-1/2-ounce can tomatoes, cut up
2 cups finely chopped peeled potatoes
1 cup chicken broth
1/2 teaspoon dried basil, crushed
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon ground black pepper
2 tablespoons snipped parsley
Directions
1. Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside.
2. In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.
3. Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.
4. Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley.

I'm a New Englander, from Rhode Island

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Manhattan Clam Chowder The basic difference between Manhattan clam chowder and New England clam chowder is the tomatoes in the Manhattan version and the cream in New England. Bacon adds additional flavor and depth to this soup.
Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes
Ingredients:

* 5 cups water
* 3 dozen chowder (quahog) or cherrystone clams, scrubbed
* 5 slices bacon, finely chopped
* 1 large onion (12 ounces), finely chopped
* 2 large carrots, peeled and finely chopped
* 2 stalks celery, finely chopped
* 1 pound all-purpose potatoes (3 medium), peeled and finely chopped
* 1/2 bay leaf
* 1-1/4 teaspoons dried thyme
* 1/4 teaspoon ground black pepper
* 1 can (28 ounces) plum tomatoes
* 2 Tablespoons chopped fresh parsley
* 3/4 teaspoon salt

Preparation:
In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clam and heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Strain clam broth through sieve lined with paper towels into bowl.

In same clean saucepot, cook bacon over medium heat until browned; add onion and cook until tender, about 5 minutes. Add carrots and celery; cook 5 minutes.

Add clam broth to bacon mixture in saucepot. Add potatoes, remaining 4 cups water, bay leaf, thyme, and pepper; heat to boiling. Reduce heat; cover and simmer 10 minutes. Add tomatoes with their liquid, breaking them up with side of spoon. Simmer 10 minutes longer.

Stir in chopped clams and heat through. Discard bay leaf and sprinkle with parsley. Taste for seasoning; add salt as needed.
Yield: about 12 cups or 12 first-course servings
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Hearty Manhattan Clam Chowder
Ingredients
4 slices bacon (cut up)
3 cans (6 1/2 oz. size) minced clams, drained (reserve liquid)
1 can (28 oz. size) tomatoes with liquid
1 cup tomato juice
1 bottle (8 oz. size) clam juice
3 cups peeled, diced potatoes
1 cup diced celery
1 cup diced carrots
1 cup sliced onion
2 tablespoons chopped parsley
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon black pepper

Directions:

Place bacon in 3 quart microwaveable bowl and microwave uncovered 2 minutes. Stir reserved clam liquid into bacon drippings. Set clams aside. Add rest of ingredients except clams and microwave covered 12 to 14 minutes or until vegetables are tender.

Add clams, stir gently. Microwave 2 to 3 minutes longer. Let stand covered several minutes before serving. serves 6
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Manhattan Clam And Potato Chowder

Ingredients:
2 large potatoes -- peeled and diced
1/4 cup thinly sliced celery
1 medium carrot -- peeled and chopped
1 small onion -- chopped
1/2 teaspoon dried whole thyme
1 bottle (8 ounce size) clam juice
1 can (14 1/2-ounce size) stewed tomatoes -- undrained and chopped
1 can (6 1/2-ounce size) minced clams -- undrained

Directions:

Combine potatoes, celery, carrot, onion, thyme, clam juice and tomatoes in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 15 to 18 minutes, or until potatoes are tender, stirring every 5 minutes.

Stir in clams; cover and microwave at HIGH 2 to 3 minutes, or until thoroughly heated.
serves 4
GH**********************************