Emma's Clam Chowder

6 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

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
392 cal
20%

Fat
11.7 g
18%

Carbs
25.9 g
8%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

HEATHER ALTROCK

Jun. 3, 2003

"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!"

NJtoAL

Oct. 20, 2009

"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. "

PUREDIVINITY

Nov. 1, 2003

"A delicious recipe for certainly all occasions, the tomoato gives the soup tangy favour and the ingrediants was so easy to obtain, no mess and no fuss at all. A great treat for everyone in the family ..." See moreand easy to prepare as well. A must try for chowder lovers."

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