Manhattan Clam Chowder

Marsha Gardner


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.

★★★★★ 2 votes
about 12 cups
Stove Top


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6 slice
bacon, coarsely chopped
1 large
onion, chopped
celery ribs, minced
1 clove
garlic, minced
2 c
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
bay leaf
3-6 1/2 oz
cans clams, minced, undrained
2 Tbsp

How to Make Manhattan Clam Chowder


  • 1Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
  • 2Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
  • 3Drain 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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About Manhattan Clam Chowder

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

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