This is a print preview of "Manhattan Clam Chowder (for 6)" recipe.

Manhattan Clam Chowder (for 6) Recipe
by DCMH

Manhattan Clam Chowder (for 6)
Rating: 4/5
Avg. 4/5 1 vote
  United States American
  Servings: 6

Ingredients

  • 1 cup onions, chopped
  • 1 cup celery, chopped
  • 1/4 cup green pepper, finely chopped
  • 3 cups water
  • 2 cups potatoes, peeled and diced
  • 1 cup carrots, diced
  • 1 Tbsp fresh parsley, chopped
  • 1 tsp salt
  • 1/4 tsp thyme leaves, crushed
  • 1/8 tsp pepper
  • 3 (6 1/2 oz) cans minced clams, drain/reserve juice
  • 16 oz canned tomatoes, undrained and cut up
  • 1 bay leaf

Directions

  1. Saute onions, celery, and green pepper in large saucepan until tender. Add water, potatoes, carrots, parsley, salt, thyme, pepper, reserved liquid from clams, tomatoes, and bay leaf. Bring to a boil.
  2. Reduce heat; cover and simmer 25-30 minutes or until vegetables are tender. Remove bay leaf.
  3. Stir in clams. Heat gently, stirring frequently; do not boil.