Tom's Manhattan Clam Chowder

Total Time
1hr 15mins
Prep 10 mins
Cook 1 hr 5 mins

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

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.
Most Helpful

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! :)

*Parsley* May 20, 2007

I cannot really comment on Tom’s Clam Chowder, but Tom’s Fish Chowder was really good. I did not have any clams on had so I used some pieces of white fish I had in the freezer. I also used mushrooms in place of the potatoes. Thanks for this soup.

IronChefArtemslore January 20, 2006

Using leftovers from a clambake, I made this chowder and it was excellent. The only extras I added (not called for in the recipe), was a sweet potato, and a little fennel seed.

tony soprano jr. June 30, 2002