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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder Recipe - 3 quarts


28-ounce can plum tomatoes, chopped

1 large white onion, chopped

3 celery stalks, thinly sliced

1 minced fresh thyme sprig or 1 teaspoon dried

1 tablespoon chopped fresh parsley

1/2 teaspoon salt

2 peppercorns

1/8 teaspoon ground pepper

1/2 teaspoon Tabasco sauce

1 bay leaf

3 medium potatoes, pared and diced

2 carrots, thinly sliced

3 6 1/2 ounce cans chopped clams with their liquid


Combine tomatoes, onion, celery, thyme, parsley, salt, peppercorns, ground pepper, Tabasco sauce, and bay leaf in a stockpot, bring to a boil, reduce heat, and simmer 20 minutes. Bring to a second boil, add potatoes and carrots, reduce heat and simmer 15 minutes. Remove bay leaf.

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