Manhattan Clam Chowder
4.4
(7)
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Recipe saved
Your folders
No folders yet. Create one to organize this recipe.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total: 50 minutes
Servings: 5
Author : Lauren Habermehl
Ingredients
Remove All · Remove Spices · Remove Staples
Export 12 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
In a large saucepan or Dutch oven, heat the butter over low heat. Add the onions, celery, green pepper and garlic. Cook, stirring frequently, for 20 minutes until they're tender.
Step 2
Add the water and potatoes, then bring the chowder to a boil. Reduce the heat and simmer the chowder, covered, until the potatoes are tender, about 15 minutes.
Step 3
Add the tomatoes, clams, salt, thyme, pepper and cayenne, and heat them through. Stir in the parsley, then ladle the chowder into bowls and serve it immediately.