manhattan clam chowder

★★★★★ 2 Reviews
mrdick1950 avatar
By Marsha Gardner
from Florala, AL

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 Reviews
serves about 12 cups
method Stove Top

Ingredients For manhattan clam chowder

  • 6 slice
    bacon, coarsely chopped
  • 1 lg
    onion, chopped
  • 3
    celery ribs, minced
  • 1 clove
    garlic, minced
  • 2 c
    water
  • 1 qt
    tomatoes, chopped
  • 2 md
    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
ADVERTISEMENT

How To Make manhattan clam chowder

  • 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.

Categories & Tags for Manhattan Clam Chowder:

ADVERTISEMENT