Clam Chowder Manhattan Style

Course : Chowders
Serves: 8
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4 ounces salt pork or bacon -- cut in small strips
2 tablespoons flat-leaf (Italian) parsley -- finely chopped
1/2 teaspoon black pepper -- freshly ground
1/2 piece bay leaf
2 cups celery -- minced
1 cup clams -- minced
2 bottles clams juice (8 ounces each bottle)
32 ounces Italian-style tomatoes -- drained and chopped, (save liquid)
4 cups potatoes -- finely diced
8 cups water
1/2 teaspoon salt and pepper -- to taste
2 tablespoons butter
1 tablespoons chopped parsley -- for garnish

Preparation / Directions:

In a heavy soup pot, cook salt pork with onions, parsley and black pepper until pork starts to render fat. Stir and cook 5 minutes. Add bay leaf, celery and green pepper, cook 15 minutes. Add juice from minced clams, 1 bottle clam juice, liquid from tomatoes, and water; simmer 25 minutes. Add clams, tomatoes and second bottle of clam juice; adjust seasoning to taste. Add butter, sprinkle top with parsley. Serve with crusty bread, garlic bread or oyster crackers.


Nutritional Information:

112 Calories (kcal); 3g Total Fat; (25% calories from fat); 6g Protein; 15g Carbohydrate; 18mg Cholesterol; 84mg Sodium

4 Kitchen's say:
  (3 1/4 Stars!)
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