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Home Easy Slow-cook Shredded Beef

Manhattan Clam Chowder Recipe

Ingredients

How to make it

  • Chop Fresh Clams (If Using), Reserving Juice; Set Clams Aside. Strain Clam Juice to Remove Bits of Shell. (Or Drain Canned Clams, Reserving Juice.) If Necessary, Add Enough Water to Reserved Clam Juice to Equal 1 1/2 Cups. Set Clam Juice Aside.
  • In A Large Sauce Pan Cook Celery, Onion and Carrot in Hot Oil Over Medium Heat Until Tender. Stir In The Reserved 1 1/2 Cups Clam Juice and The 8 Ounces of Bottled Clam Juice. Stir In Potato, Thyme, Cayenne Pepper and Black Pepper. Bring to Boiling; Reduce Heat. Simmer, Covered, for 10 Minutes. Stir In Clams, Undrained Tomatoes and Bacon. Return to Boiling; Reduce Heat. Cook for 1 to 2 Minutes More or Until Heated Through. Serve and Enjoy!

Reviews & Comments 3

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    " It was excellent "
    elgourmand ate it and said...
    A great chowder recipe. It is time to make a chowder. Sorry but I can't find a can of tomatoes anywhere. I'll just have to take it a natural. RJ
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  • 22566 15 years ago
    Thank-you for this very nice sounding clam recipe.

    Hope you have a good week-end.

    Kind Regards

    Joyce
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    " It was excellent "
    pleclare ate it and said...
    Coming from Ny,I love manhattan clam chowder and don't get much. Looks great!
    Was this review helpful? Yes Flag

The Cook

chef_irish Gainesville, FL

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