Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Yield: about 12 cups
Cuisine: American
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

By Marsha Gardner
@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.

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

about 12 cups

Method:

Stove Top

Ingredients

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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

How to Make Manhattan Clam Chowder

Step-by-Step

Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
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.

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