Manhattan Clam Chowder

Submitted by GREG IN SAN DIEGO

"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."

 

• Ready In: 1hr
• Ingredients: 8
• Serves: 6-8

ingredients

• 1 pint shucked clam (or 1 pint two 6 1/2 oz cans minced clams)
• 3 slices bacon, chopped
• 1 cup celery, chopped
• 1 cup golden onion, chopped
• 16 ounces stewed tomatoes
• 2 medium potatoes, peeled and chopped
• 1⁄2 cup carrot, finely chopped
• 1⁄4 teaspoon dried thyme, crushed

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

[wlewan60]

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.