Reviewed: Dec. 10, 2011

This is a great base for a very good manhattan chowder. With the addition of other reviewers revisions it is great! I used three reviewers suggestions combined. Added celery, garlic, yellow onion, worscestershire, sherry, paprika and old bay seasoning. Also used clam juice instead of water. Also used the bacon suggestion sautéed all vegetables except tomatoes in bacon grease. Added great flavor.

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6 users found this review helpful

Reviewer:

dallasdkr9

Reviewed: Oct. 22, 2011

Outstanding! I added the above listed items and it was amazing. I doubled the recipe, and also added about 8oz of crab and a pound of small shrimp. YUMMY

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2 users found this review helpful

Reviewer:

TSM

Reviewed: Sep. 2, 2010

I added a nice little twist to the suggestions made by Music_Minx. Instead of 2 tablespoons of Paprika, try 1/2 tablespoon of Smoked Paprika - it really goes well with the tomato base of this recipe.

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2 users found this review helpful

Reviewer:

DougieFresh

Reviewed: Apr. 25, 2010

I guess I should not have tried this one. I'm not a fan of Manhattan clam chowder, but my spouse is. Made it for him. The spicy clam juice gave him instant heartburn, so I had to eat almost the whole thing! Flavor was good, okay for rainy day company, but only a bowl full for me. Should have frozen it, used it slowly. But smart I am not always! If you like Manhattan chowder, this is a nice recipe. I flame-roasted/peeled/chopped the red bell pepper.

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2 users found this review helpful

Reviewer:

Guise

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Reviewed: Mar. 17, 2010

***A TIP*** If you are lucky enough to have fresh clams or better yet Quahogs, for this recipe, try freezing the clams before using them. They will open once they are frozen. Just remember to thaw them over a container so you do not lose any of the juice...happy eating!!!!

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4 users found this review helpful

Reviewer:

claudiamagdalena

Cooking Level: Intermediate

Home Town: Midland, Virginia, USA

Reviewed: Feb. 6, 2010

We loved this so much I made it twice in one week.

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2 users found this review helpful

Reviewer:

grace

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Reviewed: Sep. 10, 2009

My first attempt at making Clam Chowder. I think it could be a bit thicker. I basically doubled the entire recipe..used two cans of fire roasted diced tomatos, more potatos, and i took the advice of the chili pepper seasoning and the bacon. Serve with some oyster crackers or saltines. Really great way to use up the clams before they go bad and have lots to share with your friends.

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8 users found this review helpful

Reviewer:

Cookin' Care!

Cooking Level: Intermediate

Reviewed: Aug. 24, 2008

I made this recipe to feed a few friends when I was married. Several months after we were divorced, my ex-husb called me to ask me to make this, freeze it, pack it in dry ice and ship it overnight to him! I've tweaked to my taste over the last few years by adding more onions, using diced new potatoes, canned clams and extra hot sauce! It's one of my signature dishes now!

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18 users found this review helpful

Reviewer:

AMBROSIA1968

Cooking Level: Expert

Living In: Elmira, New York, USA

Reviewed: Nov. 18, 2007

I loved this recipe, but I modified it slightly because I thought it was too bland at first (I tasted it after it came to a boil). I cooked 4 slices of bacon (as per another reviewer suggestion), and then I sauteed the onion, green pepper, and a bit of garlic in the grease. I did everything else according to the recipe, only I added a bit of Worcestershire (maybe 2 tsp.), about 1/4 cup sherry, garlic powder, onion powder, and chili powder (all to taste). My husband and I couldn't get enough. I still gave the recipe a 5 because it really is so simple, and the base is still good but easily modified to taste.

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59 users found this review helpful

Reviewer:

marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

Reviewed: Aug. 19, 2007

The delicious and easy way of making Manhattan clam chowder. This is very tasty! I usually end up using freshly shucked clams, and adding in a half bottle of clam juice. The end result has turned out great every time. Thanks for sharing, Corwynn!

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11 users found this review helpful