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Zesty Manhattan Clam Chowder
Zesty Manhattan Clam Chowder
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Prep Time:
40 minutes
Cook Time:
132 minutes
Total Time:
172 minutes
Zesty Manhattan-style chowder loaded with fresh vegetables, canned clams, and clam juice cocktail from a treasured family recipe.
Ingredients:
  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 2 (14.5 ounce) cans crushed tomatoes
  • 4 cups diced potatoes
  • 2 cups chopped onions
  • 3 carrots, chopped
  • 1 large green bell pepper, chopped
  • 1 large red bell pepper, chopped
  • 4 stalks celery, chopped
  • 2 jalapeno peppers, chopped
  • 3 cups water
  • 3 cubes chicken bouillon
  • 2 cubes beef bouillon
  • 1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
  • 1 tablespoon white sugar
  • 1 teaspoon thyme leaves
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 0.5 teaspoon ground black pepper
  • 1 bay leaf
  • 4 (6.5 ounce) cans chopped clams
  • 1 cup skim milk
  • 3 tablespoons all-purpose flour
Instructions:
  • In a large stockpot, mix Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers.
  • In a small saucepan, bring water to a boil. Stir in chicken and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
  • Combine clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf in a stockpot. Simmer the chowder until potatoes are very tender, approximately 1 hour and 30 minutes, stirring occasionally.
  • In a separate saucepan, gently heat clams, milk, and flour together for about 7 minutes until clams are warm. Add mixture to the stockpot and simmer for around 30 minutes to meld the flavors.

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