Manhattan Clam Chowder


Manhattan Clam Chowder

EDR Manhattan Clam Chowder
1 Hr

This classic Manhattan Clam Chowder is chock-full of rich tomato taste and loads of flavorful canned baby clams. It's like a trip to the seashore without leaving home!

What You'll Need

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 2 medium carrots, peeled and chopped
  • 2 medium potatoes, peeled and diced
  • 2 (14-1/2-ounce) cans diced tomatoes, undrained
  • 2 (10-ounce) cans baby clams, undrained
  • 2 (8-ounce) bottles clam juice
  • 2 tablespoons real bacon bits
  • 1 teaspoon dried thyme

What to Do

  1. In a 6-quart soup pot, heat oil over medium heat until hot but not smoking. Add onion, celery, and carrots and saute 5 to 7 minutes, or until onions are tender, stirring frequently.
  2. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 50 to 55 minutes, or until potatoes are fork-tender. Ladle into bowls and serve.


Nutritional InformationShow More

Servings Per Recipe: 6

  • Amount Per Serving % Daily Value *
  • Calories 146
  • Calories from Fat 47
  • Total Fat 5.2g 8 %
  • Saturated Fat 0.8g 4 %
  • Trans Fat 0.0g 0 %
  • Protein 9.5g 19 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 4.5mg 2 %
  • Sodium 882mg 37 %
  • Total Carbohydrates 22g 7 %
  • Dietary Fiber 5.0g 20 %
  • Sugars 7.3g 0 %

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Made this last weekend and it was so easy and "So Good". Didn't think I liked Manhattan Style, but this recipe made a believer of me.


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