Manhattan Clam Chowder II54 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“A real easy and tasty Manhattan Clam Chowder.” - by Diana
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 176 cal
- 1.3 g
- 21.6 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"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."
"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."
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