Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 servings (2 quarts)
Ingredients: 2 tablespoons butter; 1 cup chopped onion; 2/3 cup chopped celery; 2 teaspoons minced green pepper; 1 garlic clove, minced; 2 cups hot water; 1 cup cubed peeled potatoes; 1 can (28 ounces) diced tomatoes, undrained; 2 cans (6-1/2 ounces each) minced clams, undrained; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; Dash cayenne pepper; 2 teaspoons minced fresh parsley

Total Time Prep: 10 min. Cook: 40 min.

Yield 8 servings (2 quarts)

Test Kitchen Approved

Meet Manhattan clam chowder, the lesser-known (though equally delicious) cousin to New England's most famous soup recipe.

Ingredients

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

Directions

In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.
Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Nutrition Facts

1 cup: 91 calories, 3g fat (2g saturated fat), 15mg cholesterol, 652mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 5g protein.

I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. —Joan Hopewell, Columbus, New Jersey

Recipe Creator