Manila Clam Chowder Recipe

Name: Manila Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 cup vegetable oil; 1 3/4 cups butter (3 1/2 sticks); 2 cups medium diced celery; 2 cups medium diced onions; 1 3/4 cup all-purpose flour; 1 quart clam juice; 1 pint heavy cream; 6 large potatoes, peeled and diced medium; 2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell); 3 teaspoons salt; 2 teaspoons pepper; 2 tablespoons crab boil seasoning (recommended: Old Bay)

Servings: persons

1/8 cup vegetable oil
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery
2 cups medium diced onions
1 3/4 cup all-purpose flour
1 quart clam juice
1 pint heavy cream
6 large potatoes, peeled and diced medium
2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

1
In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent.
2
Add flour to make a roux.
3
Add clam juice and mix well to integrate flavors.
4
Reduce heat to low, add cream and bring slowly to a simmer.
5
Add potatoes, and let cook until just fork tender.
6
As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes.
7
Season with salt, pepper and crab boil seasoning, to taste.

1305

kcal

Calories

105

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: 1/8 cup vegetable oil, 1 3/4 cups butter (3 1/2 sticks), 2 cups medium diced celery, 2 cups medium diced onions, and more.

Yes, Manila 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.

Manila Clam Chowder

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