Manhattan Clam Chowder
recipe at a glance
time: 30-60 minutes
serves/makes: 8recipe id: 101424cook method: stovetop
5 bacon slices, diced
2 1/2 cups diced onions
1 1/2 cup diced carrots
1 cup diced celery
2 tablespoons chopped parsley
5 cups water
2 cups diced potatoes
36 hard shell clams, shucked with their liquid reserved
3 cans (8 ounce size) minced clams
1 can (28 ounce size) tomatoes
1 teaspoon salt
1 teaspoon thyme leaves
1/4 teaspoon black pepper
In a 5 qt. Dutch oven, over medium heat, fry bacon until almost crisp; push to side of the pan. Add onions and cook until tender about 10 minutes. Add carrots, celery, parsley, and cook 5 minutes.
Add water, potatoes, clam liquid, tomatoes and their liquid, bay leaf, salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring often.
With sharp knife, chop clams; add to vegetable mixture, gently simmer 5 minutes longer.
nutritionNutritional data has not been calculated yet.
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