Bc Ferries Manhattan Clam Chowder

"This is from a free recipe card that they used to give out on the BC ferries. It is a tomato based chowder and is very good. The recipe calls for clam nectar but the recipe zaar software changes it to clam juice. I'm pretty sure it's the same but you never know."
 
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photo by Linda S. photo by Linda S.
photo by Linda S.
photo by jshieldstx photo by jshieldstx
Ready In:
1hr 5mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a large saucepan, over medium heat, saute bacon or salt pork until light brown.
  • Add celery, onions green pepper and carrots and cook until tender.
  • Blend in flour and simmer 5 minute Stir in clam juice and potatoes; simmer 15 minute.
  • Add tomatoes, tomato paste, and baby clams and cook an additional 10 minute.
  • Season with thyme, worcestershire sauce, salt and pepper.

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Reviews

  1. As someone who actually served this soup on the BC Ferries back in 1968-71, one thing I see wrong is it is definitely not thick enough. God knows I ate many, many bowls of this chowder to be able to tell you it has to be much thicker in consistency.
     
  2. Great chowder! Since this one has already seen to repeats the review is long overdue. Found this tomato based Clam Chowder version excellent and have added it to my soup collection. Made as posted and wouldn't change a thing. (Second time around didn't have the clam juice and subbed with the Extra Spicy Clamatao juice I had on hand making for a great tasting chowder too.) I go with the clam juice but now I know there's an option that works. Going to do as I do with our family favorite Clam Chowder - double the recipe - freeze to have on hand for those times one needs a special soup in a hurry. Thank you for sharing - one cannot have too many soup and chowder recipes!
     
  3. Brilliant soup!!!
     
  4. If there were 10 stars I would give them! The ONLY Manhattan Chowder recipe! My DH used the ride the BC Ferry as a kid and had this chowder on every voyage. I have spent years trying to duplicate it without much luck. Thank you so much for sharing Gerry!
     
  5. Put my "all" into this recipe...I petite diced everything by hand and it turned out beautiful as well as very delicious. Next time, when I make it for the family, I will serve it "rustic" style and use the food processor for the cutting, it should be a breeze and I bet it tastes just as good. My guests raved about this soup, and I definitely agree. I served pepper flakes to those who enjoyed theirs spicy without having the truest's unduly subjected to Capsaicin anxiety :)
     
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RECIPE SUBMITTED BY

My wife and I own the Bridge Street Cafe in Sackville New Brunswick Canada. I also do carpentry work and love to cook. We have a Garland commercial propane stove at home and I love to cook on it.
 
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