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Manhattan Clam Chowder

Prep Time: 30 minutes || Cook Time: 20 minutes || Total: 50 Minutes
Servings: 6 || Yields:
Manhattan Clam Chowder is made with tomatoes, as New England Chowder is made with milk.

Ingredients

  • 1/4 cup diced bacon
  • 1/4 cup minced onion
  • 2 cans (6oz. each) minced or whole clams, drained (reserve liquid)
  • 2 cups diced pared potatoes
  • 1 cup water
  • 1/3 cup diced celery
  • 1 can (16oz.) diced tomatoes
  • 2 teaspoons fresh snipped parsley
  • 1 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/8 teaspoon pepper

Directions

  1. In a large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender.
  2. Stir in reserved clam liquid, the potatoes, water and celery.
  3. Cook, uncovered, until potatoes are tender, about 10 minutes.
  4. Add clams, tomatoes and seasonings.
  5. Heat to boiling, stirring occasionally.

Notes

For New England Clam Chowder: Decrease water to 1/2 cup. Omit celery, tomatoes, parsley and thyme and add 1 cup of milk with the clams.
Categories: Soups and stews
Tags: Clams, Bacon, Tomatoes