Soup, Chili, Stew and Dumpling Recipes
Manhattan Clam Chowder
Ingredients
- 1/4 cup butter
- 1 small onion, finely chopped
- 2 cans minced or whole clams, drained (reserve liquid)*
- 2 cups finely chopped potatoes
- 1 cup water
- 1/3 cup chopped celery
- 2 teaspoons snipped parsley
- 1 teaspoon salt
- 1/4 teaspoon dried thyme leaves
- 1/8 teaspoon pepper
- 1 (16 ounce) can tomatoes, undrained
Instructions
- Cook onion in butter in Dutch oven until onion is tender.
- Drain clams, reserving liquid. Stir clam liquid, potatoes, water and celery into onion. Cover and cook until potatoes are tender, about 10 minutes.
- Stir in clams and remaining ingredients. Break up tomatoes with fork. Heat to boiling, stirring occasionally.
Notes
* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.