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    You are in: Home / Recipes / The Ultimate Manhattan Clam Chowder Recipe
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    The Ultimate Manhattan Clam Chowder

    The Ultimate Manhattan Clam Chowder. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    DeSouter's Note:

    This is amazing, if I do say so myself. I concocted this yummy recipe for a friend who really savors food. He was floored.

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    Units: US | Metric


    1. 1
      Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
    2. 2
      Chop the clams.
    3. 3
      In a large pot, cook the bacon over medium/high heat until slightly crisp.
    4. 4
      Add the onions and cook, stirring until transparent.
    5. 5
      Add the pepper, carrot and celery and cook for about a minute.
    6. 6
      Add the clams, tomatoes, clam liquid, water, bay leaf, thyme ground pepper.
    7. 7
      Bring to a boil and add potatoes.
    8. 8
      Simmer 30 minutes or until potatoes are tender.
    9. 9
      Remove the bay leaf. Add chopped parsley.
    10. 10
      Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
    11. 11
      You should only warm the shrimp over for best results.
    12. 12
      Season with salt and pepper, if desired.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on February 28, 2011


      Four and a half stars! Really good. Made some changes: used leftover salmon in place of clams (which, I recognize, means this is no longer clam chowder!), and subbed in parsnips for the potatoes. Made in crock pot (cooked veg and bacon, then threw in with everything else) and cooked on high for 3 hours and low for 2. Also added 8 oz. tomato sauce for personal taste. Thanks for a really good one. :]

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    • on October 19, 2008


      I made this tonight with 2 cans of chopped clams and a 1/2 of cup of clam juice with 2.5 cups of water. I didn't add green peppers since I don't like them with chowder nor did I add the bacon. I added some thawed precooked shrimp and let it simmer for 1.5 hours or more since I like a thicker chowder and very soft potatoes. This was very good my kids liked it and it was extremely filling. Had plenty to give my in-laws and sister. Will update as to how they like it. Thank you DeSouter.

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    • on March 25, 2007


      Great starter recipe for us. I used 3 dozen clams because that was what was in the bag from Costco. I used Poblano pepper instead of green because that's what I had and I used 1 quart of low sodium chicken broth instead of water and added 2 small cans tomato paste to thicken a bit. Will do this again! Thanks

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for The Ultimate Manhattan Clam Chowder

    Serving Size: 1 (392 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 247.4
    Calories from Fat 98
    Total Fat 10.9 g
    Saturated Fat 3.5 g
    Cholesterol 25.8 mg
    Sodium 532.6 mg
    Total Carbohydrate 27.2 g
    Dietary Fiber 4.8 g
    Sugars 3.0 g
    Protein 11.4 g

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