Cindy's Recipes and Writings

Manhattan Clam Chowder serves tasty clams, potatoes, and vegetables in a slightly spicy tomato base. Serve with a salad or crusty bread.

I love clams. Can you dig it? 8) Sorry I couldn’t resist the pun.
This week Sunday Supper celebrates all things seafood with recipes from the deep blue sea.

Give us your BEST seafood recipes!

“There is SO much you can do with seafood! Whether it’s the catch of the day or shellfish like crab, shrimp, or lobster, seafood has a lot to offer. Baked, broiled, seared, fried, pan-fried, or even fresh raw fish — seafood can be cooked any number of ways, or not at all! Just about every culture out there has its own staple seafood dish — think calamari, fish tacos, or, of course, sushi and sashimi!”

Thank you Claire McEwen of Sprinkles and Sprouts for hosting our event!
We eat shellfish on a weekly basis. Mostly shrimp and scallops with the occasional clams or mussels. Sometimes it all comes together like in this Seafood Scampi I made for New Year’s Eve.
My Mom told me stories of when she would go “clamming” in Delaware and dig up dozens and dozens for a beachside clambake. That was in the 1950’s. What fun, digging for your dinner!
The clams in today’s recipe were much easier to come by. I think the cans were in aisle 7! 😉

The clam chowder wars have been going on for as long as I can remember. White or Red? Pick one. Which one you chose supposedly said something about you. As for me, I like them both. After all it is about the clams, right?

Manhattan Clam Chowder packs clams and veggies in one flavorful bowl. I hope you agree.

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Manhattan Clam Chowder

Yield: 4 servings

Serving Size: 1 bowl

Ingredients

• 1 28-ounce can diced tomatoes
• 2 6.5 ounce cans chopped clams
• 2 8-ounce bottles clam juice
• 2 cups diced potatoes
• 1 cup chopped celery
• 1/2 cup chopped carrots
• 1/4 cup onions
• 1 clove garlic, minced
• 3 ounces tomato paste
• 1 1/2 teaspoons Old Bay or similar seafood seasoning
• 1 tablespoon parsley
• 1 bay leaf
• salt and pepper to taste

Instructions

• Place all ingredients in a 3 quart or larger saucepan. Bring to a boil.
• Reduce heat and simmer until vegetables are cooked. Remove Bay leaf and serve.

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Enjoy these 25+ Best Seafood Recipes from the Sunday Supper Tastemakers.

25+ Best Sunday Supper Seafood Recipes

Appetizers

• Chili-Lime Scallops by Girl Abroad
• Cilantro Lime Shrimp by Simple and Savory
• Coconut Mahi Kale Salad with Citrus Dijon Vinaigrette by Gourmet Everyday
• Crab Cake Bites by A Kitchen Hoor’s Adventures
• Crab Cakes with Tartar Sauce by Palatable Pastime
• Easy Salmon Sliders by Sunday Supper Movement
• Grilled Baby Octopus by Food Lust People Love
• Manhattan Clam Chowder by Cindy’s Recipes and Writings
• Mediterranean Shrimp Bruschetta by The Weekend Gourmet
• Salmon Tartare by Caroline’s Cooking
• Smoked Salmon, Orange and Avocado Salad by Sprinkles and Sprouts
• Ten Minute Sweet and Spicy Shrimp by Jersey Girl Cooks

Main Dishes

• Cioppino by Monica’s Table
• Easy Tilapia Pomodoro Dinner by My Life Cookbook
• Frutti Di Mare by A Day in the Life on the Farm
• Lemony Salmon and Asparagus Foil Packets by Our Good Life
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• No Fail Beer Battered Fish by Hezzi-D’s Books and Cooks
• One Pan Mustard Crusted Halibut and Vegetables by Pies and Plots
• Pecan Crusted Cod by From the Bookshelf
• Salmon Honey-Lemon Teriyaki by Asian In America
• Saucy Cod Fillets Florentine by Turnips 2 Tangerines
• Scallops with Orange Butter Sauce by My savory spoon
• Seafood Fettuccine Alfredo by The Freshman Cook
• Seafood Laksa by Brunch-n-Bites
• Sheet Pan Salmon by Bottom Left of the Mitten
• Shrimp Salad Sandwich by Soulfully Made
• Shrimp Scampi Pasta by Crazed Mom
• Soft Shell Salmon Tacos with Mango Salsa by That Skinny Chick Can Bake
• Sweet and Sour Salmon by Cricket’s Confections
• Teriyaki Mahi Mahi with Mango Salsa by Wholistic Woman

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