Recipe courtesy of Food Network Kitchen
Save Recipe Print
Manhattan Clam Chowder
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Total:
40 min
Prep:
10 min
Cook:
30 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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Seafood Chowder

Recipe courtesy of Ina Garten

Manhattan Clam Chowder

Recipe courtesy of Rick Moonen

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Tyler's Manhattan Clam Chowder

Recipe courtesy of Tyler Florence

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Manhattan Clam Chowder

Recipe courtesy of Emeril Lagasse

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Browse Reviews By Keyword