Total Time
1hr
Prep 30 mins
Cook 30 mins

This is a recipe for the "other" Clam Chowder...the one that's red, not white. As an accompaniment to so many dinners, it prevails over the white, creamy clam chowder.

Ingredients Nutrition

Directions

  1. Drain clams, reserving liquid.
  2. Chop shucked clams.
  3. Add enough water to reserved liquid to measure 3 cups.
  4. Partially cook bacon; add celery and onion.
  5. Cook and stir until vegetables are tender.
  6. Cut up tomatoes.
  7. Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.
  8. Bring to a boil.
  9. Reduce heat. Cover and reduce heat and simmer 30 to 35 minutes.
  10. Mash vegetables slightly.
  11. Add clams.
  12. Turn into covered container.
  13. Refrigerate 3 hours to 24 hours before serving.
  14. At serving: Heat chowder through.
  15. Serve in heated bowls.

Reviews

(1)
Most Helpful

I grew up eating Manhatten Clam Chowder and this recipe is right up there with the best. Although I use more dried thyme and more clams. After this you'll never eat that white Oyster Stew with Clams again.

wlewan60 June 17, 2008

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