Emma's Clam Chowder6 Reviews
- Prep: 20 min
- Cook: 1 hr 50 min
- Ready In: 2 hr 10 min
“This is a Manhattan type clam chowder. Using your garden fresh or frozen tomatoes gives it a special flavor.” - by Fern Anderson
Original recipe yields 6 servings
- Dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. Pour off most of fat.
- Add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. Simmer 1 hour.
- Add tomato sauce and clams. Simmer 15-20 minutes or until just boiling.
Amount Per Serving (6 total)
- 392 cal
- 11.7 g
- 25.9 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"This recipe was really good, but I have one suggestion. If you substitute 1 cup of the water with 1 cup of red wine, the soup will turn out all the better. With this substitution, I give this soup a 5..." See more star rating!"
"I cut the recipe to 3 servings. I didn't use bacon or salt, too much sodium. I did add a vegetable buillon cube to the water. Used black pepper instead of white. I had to add a lot of water to serve t..." See morehree people. Also added some cornstarch to thicken it up so it would be more of a chowder instead of a soup. Yes, I'd make it again with the necessary changes. "
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