"A hearty blend of vegetables and clams with a little added spice. This soup is better the next day." — Halie
Watch video tips and tricks
4 (6.5 ounce) cans
2 (28 ounce) cans
2 (29 ounce) cans
red bell pepper, chopped
green bell pepper, chopped
hot pepper sauce
salt to taste
ground black pepper to taste
This soup recipe was a better "start" than all the others I found. I like my soups thick, chunky, and manly, so ofcourse I added a few things. For starters I used a giant 52 ounce "costco" can of chopped clams (that will reduce that "strong tomato" taste people are talking about). I also used italian style stewed tomatoes instead of regular diced. I added more celery. I also added a tablespoon and a half of thyme (that is important in manhattan style chowder) I added 1/3 cup sauvignon blanc wine and 6 strips of Bacon done crisp(soaked up all fat)I also through in a couple ounces of clam juice. When I was doen I had a soup that absolutly knocked the socks off every one that tried it. I followed all other directions as stated. This soup was AMAZING
WAY TO MUCH TOMATO. I EVEN ADDED EXTRA CLAMS AND 2 BOTTLES OF CLAM JUICE JUST COULDNT GET THE TOMATO TASTE TO GO AWAY
4 stars once I doctored it up a bit. When made according to the directions, I found it much too tomato-y. It also needed lots more clams. To adjust the recipe, I used a Costco-sized 52-oz. can of clams w/juice and added a 14-oz. can of chicken broth and 1/2 to 1 cup water. I also used 4 stalks celery. It makes a huge batch--nearly 8 quarts. To make half use 8 cans (6.5 oz) of clams. Halie is right--it's better the next day. But it's pretty darn good the first day too! We just love it with good bread and a big salad!
I followed the recommendatiions of "Soupman" and it turned out PHENOMENAL!!! This recipe actually surpasses restaurant quality and remains healthy...HERE"S WHAT TO DO: 52 oz minced clams in juice and one extra smaller (4-6 oz) can for good measure, Italian petite diced tomatoes, Sauvignon Blanc(1/2 cup or so...), plenty of fresh thyme, a few pours of clam juice, and 6 slices crispy bacon chopped, THEN just follow the rest of the recipe. YOU WILL NOT BE DISAPPOINTED!!! Put this all together and it's 5 STARS!!! Thanks to you and the Soupman!
Amazing! A few changes - We love clams so I used 52 oz. can of chopped clams. I also used italian style stewed tomatoes instead of regular diced. I added more celery. I also added a tablespoon and a half of thyme. This will be made in my kitchen ALOT!
I really loved this recipe. However, I did a couple of things differently. In the pan, from the very start, I put in six pieces of bacon and fried them up. I drained off the grease and threw in the tomatoes, etc. Everything had a nice smoky, bacony flavor after that. I also par cooked the carrots before dropping them in. I also used Better than Bouillon clam stock--very, very good. Doubled the clams, too. Yum!
As written, I give this four stars. I felt it needed more seasonings so I ended up adding a bay leaf, thyme, and minced garlic. I added the clams at the very end and only heated them through.
fantastic,flavorful. forget those creamy clam chowders,this is one you can eat day in and day out and is also healthy .excellent
* Percent Daily Values are based on a 2,000 calorie diet.
Manhattan Style Clam Chowder
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 17
See how to make a creamy, 5-star clam chowder.
Here’s a hearty comfort-food classic to warm you up on cold winter days.
Watch the firefighters of Dartmouth make chowder for the crew.