Manhattan Clam Chowder

Manhattan Clam Chowder created by teresas

I'll take Manhattan.

Ready In:
1hr 10mins



  • Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
  • Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
  • Add the potatoes and simmer until they are tender, about 20-25 minutes more.
  • Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
  • If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
  • Serve when hot, about 2-3 minutes after adding clams.
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  1. teresas
    Hubby was not happy with having a change in chowder...he loves New England not that red stuff...well he took one bite and said...this is really good...the more he ate the more he loved it...guess what...I can but this in my keeper file...the only change I made was to use razor clams that we dug and froze and I used chopped cherry tomatoes for the can...I normally have all the ingredients handy with the exception of the next time I just might omit it...yummy stuff...thanks for posting it! =)
  2. teresas
    Manhattan Clam Chowder Created by teresas
  3. kadiprimo
    This recipe was pretty good, but not very clammy, and it was a little thin for me.
  4. rojner
    Made this chowder for New Year's Day (with the bacon)and everyone loved it. We were told it was better than any restaraunt chowder they ever had. It wasn't difficult to make at all. There is none left! Thanx for this great recipe!
  5. surus
    Outstanding flavor. This took a while to prepare but was well worth the effort. I used 4 6oz. cans of chopped clams instead of whole baby clams and chicken broth instead of water. There was also plenty of juice in the canned clams. I doubled the tomatoes and left out the leek. This was a late night meal for my husband after returning from a long business trip and he loved it. We had the leftovers the next day for lunch and they were even better! Served with Texas Toast.

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