Manhattan Clam Chowder

1. 1

   Drain clams, reserving liquid.

2. 2

   Chop shucked clams.

3. 3

   Add enough water to reserved liquid to measure 3 cups.

4. 4

   Partially cook bacon; add celery and onion.

5. 5

   Cook and stir until vegetables are tender.

6. 6

   Cut up tomatoes.

7. 7

   Stir in clam juice mixture, undrained tomatoes, potatoes, 1 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Bring to a boil.

9. 9

   Reduce heat.

10. 10

    Cover and reduce heat and simmer 30 to 35 minutes.

11. 11

    Mash vegetables slightly.

12. 12

    Add clams.

13. 13

    Turn into covered container.

14. 14

    Refrigerate 3 hours to 24 hours before serving.

15. 15

    At serving: Heat chowder through.

16. 16

    Serve in heated bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.