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Manhattan Clam Chowder Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. Add the tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 6-8 servings (about 2 quarts).
Originally published as Manhattan Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27

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.

Reviews for Manhattan Clam Chowder

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Nov. 8, 2013

will make it again everyone loved it Thank you

MY REVIEW
Reviewed Feb. 22, 2013

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.

MY REVIEW
Reviewed Aug. 18, 2009

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.

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