Search thousands of recipes reviewed by home cooks like you.

Manhattan Clam Chowder II

Manhattan Clam Chowder II

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Diana

Diana

A real easy and tasty Manhattan Clam Chowder.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 644 mg
  • 26%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
  2. In a large saucepan pour clam juice and water mixture, undrained tomatoes, onions, potatoes, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
  3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
  4. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Jenn
107

Jenn

11/7/2006

I've never made soup before, much less manhattan clam chowder. So I took some of the advice of the reviewers and added some things. If I hadn't added anything, it would've been extrememly bland. So here's what I did: I replaced the water with chicken broth, added another can of clams, added about 2.5 fl oz of Worchestire sauce ( I love the zest it gave it) some Old bay seasoning (About 2 tsp.) added celery, and 3 cloves of freshly minced garlic. It was to die for, and I didn't even have leftovers! You may want to add more or less seasoning and worchestire sauce over the cooking period. I let it cook for about 45 mins and didn't have to mash the vegetables.

ARTISTICANNIE
81

ARTISTICANNIE

4/9/2006

Yummy. I made some changes and ended up with wonderful. I added celery and some hot sauce per other reviewer's comments. I sauted the carrot, onion, & celery. I used chicken broth in place of the water and used unpeeled sliced red potatoes. Finally, I added 1 cup V8 low sodium juice and ommited the salt.

Dr. Feelgood
73

Dr. Feelgood

12/14/2003

REALLY GREAT RECIPE AND EASY TO PUT TOGETHER. THE ONLY THING THAT I CHANGED WAS TO ADD MORE CLAMS AND AN EXTRA CAN OF DICED TOMATOES. SERVED IT AT DINNER PARTY AND ALL THE GUESTS RAVED.

More reviews

Similar recipes

ADVERTISEMENT