Manhattan Clam Chowder II Recipe

Manhattan Clam Chowder II Recipes

  • PREP 15 mins
  • COOK 35 mins
  • READY IN 50 mins 


Original recipe makes 6 servings

  •  2 (6.5 ounce) cans minced clams
  •  1 1/2 cups water
  •  1 (16 ounce) can diced tomatoes
  •  1 cup chopped onion
  •  2 potatoes, peeled and chopped
  •  1/2 cup finely chopped carrots
  •  1 teaspoon salt
  •  ground black pepper to taste
  •  1/2 teaspoon dried thyme


  1. Drain clams and reserve liquid. Add enough water to reserved liquid to make 3 cups of stock.
  2. 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.
  3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.

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