Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 (6 1/2 oz.) cans clams; 6 medium potatoes, cut up; 4 Tbsp. flour; left over pork tenderloin, cut into small pieces; cut up carrots; 4 to 6 c. water; thyme and pepper to taste; 2 medium onions, chopped; 2/3 c. chopped celery; 3 c. (2 cans) tomatoes

Servings: persons

4 (6 1/2 oz.) cans clams
6 medium potatoes, cut up
4 Tbsp. flour
left over pork tenderloin, cut into small pieces
cut up carrots
4 to 6 c. water
thyme and pepper to taste
2 medium onions, chopped
2/3 c. chopped celery
3 c. (2 cans) tomatoes

1
For best results, save the water that was used to boil the tenderloin in and use it for a base (no salt is needed then). Cook potatoes and carrots in stock (or water) until just tender; do not drain.
2
Cut pork tenderloin into small pieces and render over low heat in a medium saucepan.
3
Add onions and celery and saute 3 minutes.
4
Blend flour evenly into this mixture.
5
Add tomatoes gradually, stirring to keep smooth.
6
Add mixture to potatoes and carrots. Add clams, clam broth and seasonings.
7
Heat to boiling.
8
Freezes great too!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6 1/2 oz.) cans clams, 6 medium potatoes, cut up, 4 Tbsp. flour, left over pork tenderloin, cut into small pieces, and more.

Yes, Manhattan Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manhattan Clam Chowder

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