Manhattan-Style Clam Chowder with Chilies Recipe

Name: Manhattan-Style Clam Chowder with Chilies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bacon slices, chopped; 1 onion, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 bay leaf; 1/2 teaspoon dried thyme, crumbled; 2 14- to 16-ounce cans stewed tomatoes; 1 8-ounce bottle clam juice; 1 8-ounce tomato sauce; 1 large russet potato, peeled, diced; 1 4-ounce can diced green chilies; 2 6 1/2-ounce cans chopped clams

Servings: persons

4 bacon slices, chopped
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 14- to 16-ounce cans stewed tomatoes
1 8-ounce bottle clam juice
1 8-ounce tomato sauce
1 large russet potato, peeled, diced
1 4-ounce can diced green chilies
2 6 1/2-ounce cans chopped clams

1
Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes.
2
Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes.
3
Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies.
4
Reduce heat and simmer until potato is very tender, about 40 minutes.
5
Add clams with juices and heat through.
6
Season chowder to taste with salt and pepper.
7
Ladle into bowls and serve.

704

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 12 ingredients. The key ingredients include: 4 bacon slices, chopped, 1 onion, chopped, 2 celery stalks, chopped, 3 garlic cloves, minced, and more.

Yes, Manhattan-Style Clam Chowder with Chilies 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-Style Clam Chowder with Chilies

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