Manhattan Clam Chowder II Recipe

Directions

Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
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.
Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

Nutrition

Amount Per Serving (6 total)

Calories
176 cal
9%

Fat
1.3 g
2%

Carbs
21.6 g
7%

Based on a 2,000 calorie diet

Reviews (54)

Rate This Recipe

Jenn

Nov. 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 ..." See morehere'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

Apr. 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 w..." See moreater and used unpeeled sliced red potatoes. Finally, I added 1 cup V8 low sodium juice and ommited the salt."

Dr. Feelgood

Dec. 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...." See more"

More Reviews