Print Recipe

Manhattan Clam Chowder


  • 1/4 cup butter or margarine
  • 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


  1. Cook onion in butter or margarine in Dutch oven until onion is tender.
  2. Drain clams, reserving liquid. Stir clam liquid, potatoes, water and celery into onion. Cover and cook until potatoes are tender, about 10 minutes.
  3. Stir in clams and remaining ingredients. Break up tomatoes with fork. Heat to boiling, stirring occasionally.

* 1 pint shucked fresh clams with liquid can be substituted. Chop clams and add with the potatoes.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.