Name: Manhattan Clam Chowder
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-10 serving(s)
Ingredients: 3 (10 ounce) cans baby clams, drained (juice reserved); 3 cups clam juice (or water); 3 ounces salt pork, finely minced; 1 cup diced onion; 1/2 cup diced carrot; 1 cup diced celery; 1/2 cup diced leek (white part only); 1/2 cup diced green bell pepper; 2 cloves garlic, mashed to a paste; 1 (16 ounce) can diced tomatoes; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 medium potatoes, peeled and diced; 1 teaspoon salt (to taste); 1/2 teaspoon white pepper (to taste); 1/2 teaspoon Tabasco sauce (to taste); 1/2 teaspoon Worcestershire sauce (to taste); 1/2 teaspoon Old Bay Seasoning (to taste)

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Recipe by PalatablePastime

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Manhattan Clam Chowder created by teresas

I'll take Manhattan.

Ready In:: 1hr 10mins
Serves:
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Nutrition Information

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ingredients

3 (10 ounce) cans baby clams, drained (juice reserved)
3 cups clam juice (or water)
3 ounces salt pork, finely minced
1 cup diced onion
¹⁄₂ cup diced carrot
1 cup diced celery
¹⁄₂ cup diced leek (white part only)
¹⁄₂ cup diced green bell pepper
2 cloves garlic, mashed to a paste
1 (16 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
2 medium potatoes, peeled and diced
1 teaspoon salt (to taste)
¹⁄₂ teaspoon white pepper (to taste)
¹⁄₂ teaspoon Tabasco sauce (to taste)
¹⁄₂ teaspoon Worcestershire sauce (to taste)
¹⁄₂ teaspoon Old Bay Seasoning (to taste)

directions

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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RECIPE MADE WITH LOVE BY

@PalatablePastime

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@PalatablePastime

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"I'll take Manhattan."

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review by teresas

2/10/2013

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 leek...so next time I just might omit it...yummy stuff...thanks for posting it! =)
photo by teresas

2/10/2013
review by kadiprimo

4/12/2012

This recipe was pretty good, but not very clammy, and it was a little thin for me.
review by rojner

1/1/2006

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!
review by surus

11/15/2005

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.