A hearty blend of vegetables and clams with a little added spice. This soup is better the next day.

Manhattan Style Clam Chowder

(6.5 ounce) cans minced clams

tomatoes

carrot, (7-1/2")s carrots, sliced

celery,

(2-1/4"

red bell pepper, chopped

green bell pepper, chopped

oregano

basil

Worcestershire sauce

hot pepper sauce

onion powder

salt

black pepper

Combine canned tomatoes and clams together with juices in a large stock pot.  Stir in oregano, basil, sauces, and onion powder.  Simmer for 30 minutes.


Add vegetables, and simmer for 2 to 3 hours.  Stir occasionally.  Salt and pepper to taste, and serve.


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

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!

fantastic flavorful. forget those creamy clam chowders this is one you can eat day in and day out and is also healthy.excellent

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.

I used a 52 oz can of clams, added a can of fish stock and a can of chicken stock plus about 4 stalks of celery and a diced onion. I also added tyme which was suggested by another reviewer and used fiery roasted diced tomatoes. It tasted great! I would definately make this again.

Excellent!! Made 1/2 the recipe and used 1 less potato used a lot more celery and diced & crushed my own tomatoes in equivalent to the measurements.

WAY TO MUCH TOMATO. I EVEN ADDED EXTRA CLAMS AND 2 BOTTLES OF CLAM JUICE JUST COULDNT GET THE TOMATO TASTE TO GO AWAY

manhattan style clam chowder

Prep Time: 20 minutes

Cook Time: 3 hours, 30 minutes

Total: 3 hours, 50 minutes

Servings: 12

Author : Halie

Ingredients

Instructions

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