Manhattan-Style Clam Chowder

"If you are a clam chowder lover, then this is a must try, It's great with crusty French bread and a side salad, this is not the cream-style version ;-)...even tastes better the second day!"
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
Ready In:
1hr 5mins
Ingredients:
15
Serves:
4-6
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ingredients

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directions

  • Saute the onion and bell pepper in the bacon fat in a large pot.
  • Combine all ingredients except for the clams and the garnishes.
  • Cook, until the potatoes are tender, but not too soft.
  • Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

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Reviews

  1. Very delicious! I left out the green pepper (don't care for it) and added a mahi mahi filet cut into pieces and some Oregon shrimp. Don't leave out the hot sauce-it adds a nice touch to the soup! I used bacon fat, and chopped the 2 strips of bacon and added them also. Served with rolls made from recipe #114709.
     
  2. I loved this soup. I'm usually more of a New England chowder eater, but there are some times when I have a hard time justifying all of those calories and fat. This was every bit as good as the creamy-style clam chowder (although, obviously, very different). We used butter instead of bacon fat, and it was still plenty flavorful. Thanks for posting this, Kitten -- I can always count on you for a delicious version of a standard recipe. :)
     
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Tweaks

  1. I loved this soup. I'm usually more of a New England chowder eater, but there are some times when I have a hard time justifying all of those calories and fat. This was every bit as good as the creamy-style clam chowder (although, obviously, very different). We used butter instead of bacon fat, and it was still plenty flavorful. Thanks for posting this, Kitten -- I can always count on you for a delicious version of a standard recipe. :)
     

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