Italian Manhattan Clam Chowder

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READY IN: 45mins
Recipe by Chilicat

I prefer the tomato-based "Manhattan" clam chowders over the more common New England ones. This one is from a Hawaiian Electric Company cookbook.

Ingredients Nutrition


  1. Drain clams, saving liquid.
  2. In a large saucepan, saute celery and green onions in the butter. Add water, tomatoes (including liquid), carrots, bouillon, thyme, pepper, and the clam liquid. Bring to a boil; reduce heat and simmer, covered, for 20 minutes.
  3. Add macaroni; cook uncovered for 8 to 10 minutes, stirring occasionally.
  4. Add clams; heat through.

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