Recipe courtesy of Food Network Kitchen
Manhattan Clam Chowder
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes.

Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers.

Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g

Photograph by Justin Walker

More from:

Kitchen Shortcuts

IDEAS YOU'LL LOVE

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Manhattan

Recipe courtesy of Bobby Flay

New England Clam Chowder

Recipe courtesy of DJ's Clam Shack

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Manhattan Clam Chowder

Recipe courtesy of Rick Moonen

Jasper's Manhattan Clam Chowder

Recipe courtesy of Martha Stewart

Tyler's Manhattan Clam Chowder

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking