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Manhattan Clam Chowder

 Manhattan Clam Chowder
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. —Joan Hopewell, Columbus, New Jersey
8 ServingsPrep: 10 min. Cook: 40 min.

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).

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Manhattan Clam Chowder (continued)

Nutritional Facts: 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.