Hearty Manhattan Clam Chowder
Total TimePrep: 20 min. Cook: 7 hours
Makes6 servings (about 2-1/4 quarts)
Loved this recipe. The second time I made it, I altered it a bit. I used two cans of minced clams & a can of whole baby clams. I also drained the clams first & used 3 bottles of clam juice instead. I added the clams nearer the end so they wouldn’t get tough. Fabulous!
Very good! I added some water as I too like the person "F" mentioned, "where's the liquid?" I then add some vegetable bouillon for flavor. I do that for most of my soup I make from recipes as I like the broth.
Where is the liquid for the soup? One large can of tomatoes doesn’t seem enough,
This clam chowder is delicious! I doubled the recipe so I have plenty to freeze in single serve containers for packed lunches. Only change I made was to add some fresh parsley. I love the flavor of the bacon in this recipe.
Absolutely loved this!! Will definitely add it to my regular rotation! I made this on the stovetop in a couple hours while I was home on a Sunday - you don't need the slow cooker unless you want to, but you do need time for it to thicken. This freezes beautifully in individual portions for quick weekday meals!I used two time-saving steps: I didn't peel my potatoes, since the skin contains most of the nutrients, and I used jarred real bacon pieces because I always make such a mess frying bacon.