Tom's Manhattan Clam Chowder

READY IN: 1hr 15mins
Recipe by Diana Adcock

This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY

Top Review by Parsley

Super tasty! That long simmering really lets the great flavor develop. Just by smelling it, you can almost taste it. I like that it's pretty low in fat, too. I easily halved the recipe and used 1 quart of chopped clams from the seafood department. I added the clams closer to the end of simmering. This is a keeper. Thanx for posting Tom's recipe for us! :)

Ingredients Nutrition


  1. In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
  2. Cook until garlic is light brown.
  3. Add minced and chopped clams with juice from cans and bottle of clam juice.
  4. Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
  5. Turn heat to low and continue cooking for 35 minutes.
  6. Add potatoes and continue to cook for 30 minutes.
  7. Serve hot.

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