Manhattan Clam Chowder

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Total Time
5 mins
30 mins

Great on a cold winter night. This recipe makes a lot so I usually freeze the leftovers.

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  1. Fry celery and onions in 1 tbsp of butter.
  2. Put potatoes, celery and onions in a large stock pot.
  3. Add tomatoes.
  4. Drain clams, reserving the liquid.
  5. Add liquid to the pot.
  6. Add water to cover.
  7. Add salt and pepper to taste.
  8. Cook uncovered until potatoes are done.
  9. Add clams and ham.
  10. Thicken with flour, as desired.
Most Helpful

4 5

We've never eaten clams before and were a little apprehensive about it. I was surprised that my four year old loved them! We were all pleased to be introduced to a new, very healthy dish that we all liked. I would recommend, however, that you chop up the clams slightly so they don't look so much like little aliens.