Manhattan Clam Chowder Recipe

5 5 4
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Manhattan Clam Chowder Recipe

Read Reviews
5 5 4
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 2 teaspoons minced green pepper
  • 1 garlic clove, minced
  • 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 large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic in butter; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 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: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.

  • 2 tablespoons butter
  • 1 cup chopped onion
  • 2/3 cup chopped celery
  • 2 teaspoons minced green pepper
  • 1 garlic clove, minced
  • 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
  1. In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic in butter; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
  2. Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately. Yield: 8 servings (about 2 quarts).
Originally published as Manhattan Clam Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p27

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Reviews forManhattan Clam Chowder

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paizley User ID: 8390989 229985
Reviewed Jul. 22, 2015

"Glad to see no bacon. The butter definitely makes up for that. I subbed sage and bay for the thyme, replaced potatoes with red bell pepper and added a bit of Old Bay seasoning (I am from Maryland, btw). It was very delicious. Table side, served it with crusty bread and home-made hot sauce. Thanks for sharing!!!"

MY REVIEW
Leehigh69 User ID: 8209124 217653
Reviewed Jan. 12, 2015

"easy to make, flavor great, family loved it. I doubled the recipe for 8 people. 2 servings for each , each served with bread and salad. Chowder all gone, I will make this again,, the family loved it!,,"

MY REVIEW
cathydec User ID: 1731031 41533
Reviewed Nov. 8, 2013

"will make it again everyone loved it Thank you"

MY REVIEW
billallison User ID: 5276293 15233
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
vickyfoland User ID: 3407237 46380
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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