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Manhattan Clam Chowder


Manhattan Clam Chowder
Why not try a bowl of America's other chowder? This much lighter clam chowder recipe is tomato-based, and doesn't contain the butter and cream of the more popular New England clam chowder. Manhattan clam chowder was actually an Italian clam soup that was renamed to help its popularity.

Makes 12 Portions of Manhattan Clam Chowder

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


  • 4 (6.5 ounce) cans minced clams
  • 3 cups water
  • 2 (16 ounce) cans diced tomatoes
  • 1 large onion, diced
  • 4 russet potatoes, peeled and cubed
  • 1/2 cup finely diced carrots
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoon salt, or to taste
  • freshly ground black pepper to taste


Drain the clams and reserve the liquid. In a large saucepan add the reserved clam juice, water, tomatoes, onions, potatoes, carrots, thyme, salt, and pepper. Bring to a simmer and reduce heat to low. Cover and simmer for 30 minutes, or until the potatoes are tender.

Using a whisk, or potato masher, mash about half the potatoes which will slightly thicken the chowder. Add clams to the chowder and heat through. Serve hot with crackers.
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