manhattan clam chowder

Name: Manhattan Clam Chowder
Cuisine: American
Ingredients: 6 slice(s) bacon, coarsely chopped; 1 large onion, chopped; 3 - celery ribs, minced; 1 clove(s) garlic, minced; 2 cup(s) water; 1 quart(s) tomatoes, chopped; 2 medium carrots, diced; 3 cup(s) potatoes, diced; 1/2 teaspoon(s) kosher salt; 1/2 teaspoon(s) freshly ground black pepper; 1 1/2 teaspoon(s) thyme, dried; 1 - bay leaf; 3-6 1/2 ounce(s) cans clams, minced, undrained; 2 tablespoon(s) cornstarch

(2 ratings)

review

Recipe by

Marsha Gardner

@mrdick1950

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.

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(2 ratings)

yield serving(s)

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

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.
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manhattan clam chowder

Ingredients For manhattan clam chowder

How To Make manhattan clam chowder

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