manhattan clam chowder recipe

This is an extremely easy to prepare chowder, loaded with lots of delicious vegetables. It's not only great in the winter, but it's reminiscent of a day at the beach and perfect to enjoy outdoors in the heat of summer.
Serves 4.


3 (6.5 ounce) cans minced clams or 3 cups fresh clams, juice reserved
1½ cups water
1 (28 ounce) can diced tomatoes or 1 ½ cups diced fresh
1 cup chopped onion
2 medium potatoes, peeled and diced
3 medium carrots, diced
2 celery stalks, diced
1 teaspoon salt
½ teaspoon dried thyme
½ teaspoon Old Bay Seasoning (optional, adjust to your taste)
1½ teaspoons Worcestershire sauce
Ground black pepper to taste


1. Drain clams and reserve the liquid. Add enough water to the reserved liquid to make about 3 cups. Chop all your veggies.

2. Pour clam juice and water mixture into a large pot. Add tomatoes, diced vegetables, seasonings and Worcestershire. Bring to a boil, cover and simmer for about 45 minutes.  

3. Remove from heat and slightly mash the veggies to thicken the broth. Add clams and heat thoroughly.

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