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Manhattan Clam Chowder Recipe

I typically serve this chowder with a tossed salad and hot rolls. It's easy to make and tastes wonderful on a cold winter evening. My family's enjoyed it for over 30 years.

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Manhattan Clam Chowder Recipe

Prep: 10 min. Cook: 40 min.

Yield: 8 Servings

10 40 50

Ingredients

1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 tablespoons butter
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

Directions

In a 3-qt. saucepan, cook the onion, celery, green pepper and garlic in butter over low heat for 20 minutes, stirring frequently. Add water and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add the tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 6-8 servings (about 2 quarts).

Nutritional Analysis: 1 cup equals 91 calories, 3 g fat (2 g saturated fat), 15 mg cholesterol, 652 mg sodium, 13 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Manhattan Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook , p27

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Reviews for Manhattan Clam Chowder

Manhattan Clam Chowder

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Reviewed on Feb. 22, 2013 by billallison

Manhattan clam chowder is rare find in stores or restaurants in my hometown and vicinity when I do find it I love it. But this recipe is better than any where I have found dinning out. Try it if your a fan of this style of chowder.

Reviewed on Aug. 18, 2009 by vickyfoland

This recipe was very good. I put it in the crock pot and let it simmer all day. It was a little watery. I think next time if I use the crock pot, I will use half the amount of water.