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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 tablespoons - olive oil
  • 1 cups - onions, diced
  • 1 cups - celery, diced
  • 1/2 cups - green peppers, diced
  • 24 - littleneck clams, well scrubbed
  • 4 - medium red potatoes, cut into 1/2 inch cubes
  • 28 ounces - chopped plum tomatoes with juice, 1 can
  • 1/2 cups - tomato purée
  • 3 cups - water
  • 1 cups - dry white wine
  • 1 teaspoons - dried thyme
  • 2 tablespoons - fresh flat-leaf parsley, chopped
  • 1 - bay leaf
  • 1/2 teaspoons - black pepper, plus more to taste
  • 1 cups - saltines, finely crumbled
  • 1 tablespoons - butter
  • - Salt
  • Directions:

    1. Heat oil in a lidded soup pot over medium heat. Once hot, add onions, celery and green peppers, and cook until tender, about 10 minutes. Add clams, cover pot and cook until clams open, about 5 minutes. Use tongs to remove clams from pot, discarding any that did not open. Shuck clams and set meat aside; discard empty shells.

    2. Add potatoes, tomatoes, tomato purée, 3 cups water and wine, and let simmer until potatoes start to soften, 5 minutes. Add clam meat and simmer until clams are cooked but still soft, 3 minutes. Add thyme, parsley, bay leaf, pepper and cracker crumbs, and simmer until parsley wilts, 5 minutes more. Whisk in butter, then season with salt and pepper. Discard bay leaf before serving.

    Brief Description

    The briny juices of fresh clams temper the acidity of the tomato broth

    Main Ingredient:


    Category:  Soups

    Cuisine:  American

    Prep Time: 1 hour(s)

    Source; adapted from “The Grand Central Oyster Bar & Restaurant Cookbook” by Sandy Ingber with Roy Finamore

    Posted By:


    Posted On:

    January 11, 2015

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