Manhattan Clam Chowder

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Ingredients

  • 3 slices bacon, finely diced
  • 1 C. finely diced celery
  • 1 C. chopped onion
  • 2-7 or 7 1/2 oz. cans minced clams
  • 1 lb. can tomatoes or 3 fresh, cut up
  • 2 C. diced potatoes
  • 1 C. finely diced carrots
  • 1 1/2 tsp. salt
  • 1/4 tsp. thyme
  • Dash of pepper

Directions

  • Partially cook the bacon. Add the celery and chopped onion; cook until tender, but not brown. Drain the clams, reserving the liquor; add water to make 4 cups. Add the remaining ingredients (except clams) to the bacon mixture; simmer 35 minutes. Blend 2 tablespoons flour with 2 tablespoons cold water to make smooth paste; stir into chowder. Cook until mixture comes to a boil. Add clams; heat through.
  • Makes 4 to 5 servings.