Manhattan Clam Chowder

Marsha Gardner

By
@mrdick1950

My father-in-law preferred a tomato based clam chowder over the traditional cream based chowder. I made this chowder for him often because he loved it so much.


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Comments:

Serves:

about 12 cups

Method:

Stove Top

Ingredients

6 slice
bacon, coarsely chopped
1 large
onion, chopped
3
celery ribs, minced
1 clove
garlic, minced
2 c
water
1 qt
tomatoes, chopped
2 medium
carrots, diced
3 c
potatoes, diced
1/2 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1 1/2 tsp
thyme, dried
1
bay leaf
3-6 1/2 oz
cans clams, minced, undrained
2 Tbsp
cornstarch

Directions Step-By-Step

1
Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
2
Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
3
Drain clams; reserve liquid. Add cornstarch to liquid; stir until smooth. Stir clams and liquid into vegetable mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minutes or until slightly thickened.

About this Recipe

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American