Tom's Manhattan Clam Chowder

Recipe by Diana Adcock
READY IN: 1hr 15mins




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