Manhattan clam chowder contains tomatoes and does not have a cream-based broth, making it different from its creamy New England cousin.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Chop shucked clams, reserving juice; set aside. Strain clam juice to remove bits of shell. (Or, drain canned clams, reserving juice.) If necessary, add water to reserved juice to equal 1-1/2 cups. Set aside.

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  • In a large saucepan cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings. Drain bacon on paper towels; crumble. Set bacon aside.

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  • Cook onion, celery, green pepper, red sweet pepper, carrots, and shallots in reserved bacon drippings until tender. Stir in reserved clam juice, undrained tomatoes, potatoes, chicken broth, basil, ground red pepper, and ground black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables are tender.

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  • Stir in clams. Return to boiling; reduce heat. Cook for 1 to 2 minutes more. Sprinkle each serving with cooked bacon and parsley. Makes 4 main-dish or 6 to 8 side-dish servings.

Nutrition Facts

360 calories; 6 g total fat; 2 g saturated fat; 81 mg cholesterol; 647 mg sodium. 40 g carbohydrates; 36 g protein;

Reviews (1)

3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
12/28/2013
I make this recipe about 6 times a year, or more. It's OUTSTANDING!!. I use all the ingredients listed except I increase some items: I use 3 cans of minced clams, 2 cans diced tomatoes and 1 - 14.5 can chicken broth. To translate quantities as I use them: 1 cup onion = one large onion 1 cup chopped celery = 4 stalks celery 1/2 green pepper = 1/2 small green pepper 1/2 red pepper = 1/2 small red pepper 2 Tbls shallot = 2 or 3 large shallots 1/4 cup carrots = 2 carrots 2 cups finely chopped potatoes = 2 large Idaho potatoes TIP: smoked tabasco tastes good added to the bowl, not the recipe.