3 Reviews

  • Most Helpful
  • Newest
  • Highest Rating

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! :)

0 people found this helpful. Was it helpful to you? [Yes] [No]
*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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
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.

0 people found this helpful. Was it helpful to you? [Yes] [No]
tony soprano jr. June 30, 2002
Tom's Manhattan Clam Chowder