Tomatoes give the chowder its signature color and body as clams, potatoes, celery, and onion simmer into a satisfying, hearty broth. Optional bacon or salt pork introduces a smoky kiss, while chopped parsley or a squeeze of lemon brighten the finish. Perfect with crusty bread and a spoonful of the clams’ briny goodness.”
Manhattan Clam Chowder
8
servings25
minutes20
minutesKeep the screen of your device on
Ingredients
1/2 cup finely cut up lean salt pork or bacon
1 small onion
3 cans (6.5 oz. each) chopped clams
2 cups finely chopped potatoes
1 cup water
1/2 cup chopped celery
1/2 cup chopped carrots
2 cans (14.5 oz. each) whole tomatoes
2 tsp snipped parsley
1 tsp salt
1/2 tsp dried thyme leaves
1/8 tsp pepper
Directions
- Cook and stir salt pork and onion in large kettle until pork is crisp and onion is tender.
- Drains clams, reserving liquid.
- Add clam liquid, potatoes, water, celery, and carrots to onion and pork.
- Cook until potatoes are tender, about 10 minutes.
- In food processor, lightly puree whole tomatoes. Add to kettle along with clams and remaining ingredients.
- Heat to boiling, stirring occassionally.
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