manhattan clam chowder
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.
prep time
cook time
method
Stove Top
yield
about 12 cups
Ingredients
- 6 slices bacon, coarsely chopped
- 1 large onion, chopped
- 3 - celery ribs, minced
- 1 clove garlic, minced
- 2 cups water
- 1 quart tomatoes, chopped
- 2 medium carrots, diced
- 3 cups potatoes, diced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons thyme, dried
- 1 - bay leaf
- 3-6 1/2 ounces cans clams, minced, undrained
- 2 tablespoons cornstarch
How To Make manhattan clam chowder
-
Step 1Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
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Step 2Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
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Step 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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