adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Manhattan Clam Chowder
0 Likes
Prep Time:
15 minutes
Total Time:
40 minutes
Classic Manhattan clam chowder from the late 1800s in Rhode Island features tomatoes instead of cream in a savory twist on traditional New England clam chowder.
Ingredients:
  • 1/4 cup finely chopped bacon or salt pork
  • 1 small onion, finely chopped (1/4 cup)
  • 2 cans (6.5 oz each) minced or whole clams, undrained*
  • 2 medium potatoes, diced (2 cups)
  • 1/3 cup chopped celery
  • 1 cup water
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14.5 oz) whole tomatoes, undrained
Instructions:
  • Cook the bacon and onion in a 4-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is crispy and the onion is soft. Remove excess fat before proceeding.
  • Combine clams, potatoes, celery, and water in a pot. Bring to a boil, then simmer covered for about 10 minutes until the potatoes are soft.
  • Incorporate the rest of the ingredients while using a fork to crush the tomatoes. Bring to a boil, occasionally stirring.

Similar Recipes