Emma's Clam Chowder

Emma's Clam Chowder

6 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 50 m
  • Ready In

    2 h 10 m
Fern Anderson
Recipe by  Fern Anderson

“This is a Manhattan type clam chowder. Using your garden fresh or frozen tomatoes gives it a special flavor.”

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Adjust Servings

Original recipe yields 6 servings



  1. Dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. Pour off most of fat.
  2. Add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. Simmer 1 hour.
  3. Add tomato sauce and clams. Simmer 15-20 minutes or until just boiling.

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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 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 three 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.



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 and easy to prepare as well. A must try for chowder lovers.

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Amount Per Serving (6 total)

  • Calories
  • 392 cal
  • 20%
  • Fat
  • 11.7 g
  • 18%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 44 g
  • 88%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 738 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Mari's Clam Lovers Chowder


next recipe:

Manhattan Clam Chowder II