Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. finely cut up, lean salt pork or bacon; 2 (8 oz. each) cans minced or whole clams; 1 c. water; 2 tsp. snipped parsley; 1/4 tsp. dried thyme leaves; 1 (16 oz.) can whole tomatoes, undrained; 1 small onion, chopped; 2 c. finely chopped potatoes; 1/3 c. chopped celery; 1 tsp. salt; 1/8 tsp. pepper

Servings: persons

1/4 c. finely cut up, lean salt pork or bacon
2 (8 oz. each) cans minced or whole clams
1 c. water
2 tsp. snipped parsley
1/4 tsp. dried thyme leaves
1 (16 oz.) can whole tomatoes, undrained
1 small onion, chopped
2 c. finely chopped potatoes
1/3 c. chopped celery
1 tsp. salt
1/8 tsp. pepper

1
Cook and stir salt pork and onion in Dutch oven until pork is crisp and onion is tender.
2
Drain clams, reserving liquid.
3
Stir clam liquid, potatoes, celery and water into onion and pork.
4
Heat to boiling.
5
Reduce heat.
6
Cover and boil until potatoes are tender, about 10 minutes.
7
Stir in clams and remaining ingredients.
8
Break up tomatoes with fork.
9
Heat to boiling, stirring occasionally.
10
Makes 5 servings, 160 calories per serving.

189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 11 ingredients. The key ingredients include: 1/4 c. finely cut up, lean salt pork or bacon, 2 (8 oz. each) cans minced or whole clams, 1 c. water, 2 tsp. snipped parsley, 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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