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Manhattan-Style Clam Chowder

4

170 min

Manhattan-Style Clam Chowder

Manhattan-Style Clam Chowder Photo 1

Time

170 min

Serving

12 persons

Calories

297

Rating

4.00★ (76)

Cuisine

Author: Victoria Buriak
A Manhattan clam chowder recipe with a hearty blend of vegetables, clams, and a little added spice. Tastes even better the next day.

Ingredients

  • tomatoes, undrained: 2 cans (28 ounce cans, diced)
  • tomatoes, undrained: 2 cans (28 ounce cans, crushed)
  • clams, undrained: 4 cans (6.5 ounce cans, minced)
  • Worcestershire sauce: 2 Tbsp
  • oregano: 1 Tbsp (dried)
  • basil: 1 Tbsp (dried)
  • onion powder: 0.5 tsp
  • drops hot pepper sauce: 3 piece
  • potatoes: 8 piece (cubed)
  • carrots: 7 piece (sliced)
  • red bell pepper: 1 piece (chopped)
  • green bell pepper: 1 piece (chopped)
  • stalk celery: 1 piece (diced)
  • salt and ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Manhattan-Style Clam Chowder Photo 21
Manhattan-Style Clam Chowder Photo 32
  1. Combine diced tomatoes, crushed tomatoes, and clams together with juices in a large stockpot over medium heat. Stir in Worcestershire sauce, oregano, basil, onion powder, and hot pepper sauce. Simmer for 30 minutes.
    Manhattan-Style Clam Chowder Photo 2
  2. Stir in potatoes, carrots, bell peppers, and celery. Simmer, stirring occasionally, for 2 to 3 hours. Season with salt and pepper.
    Manhattan-Style Clam Chowder Photo 3

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