Manhattan Clam Chowder II


A real easy and tasty Manhattan Clam Chowder.

Modified from: Manhattan Clam Chowder II


Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  • Ready In

  1. Drain clams and reserve liquid. Add enough chicken broth to reserved liquid to make 3 cups of stock.
  2. In a large saucepan pour clam juice and broth mixture, undrained tomatoes, onions, potatoes,celery, old bay, carrots, salt, pepper and thyme. Cover and simmer for 30 to 35 minutes.
  3. Remove the pan from the heat. Mash the vegetables slightly to thicken the broth. Add clams to the saucepan and heat thoroughly. Serve hot.
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OMG--there is no better chowder than this. This is an improvement over the original recipe. Celery is a must for this recipe, as is old bay seasoning. I changed it a little by adding a couple...

Fantastic! Full of flavor and it was everything my guy wanted. Thanks