Manhattan Clam Chowder

The other day I made New England Clam Chowder [1]and figured I should try it’s sister, Manhattan Clam Chowder. I’ve never tried it before so I was interested in seeing what it would taste like and how it would compare. The ingredients are quite similar to the New England version, but instead of cream, it’s made with tomatoes.

You will need potatoes, can of diced tomatoes, 2 cans of baby clams, bacon, onion and thyme.

Chop up your onion and bacon and cook over medium heat until onion is tender and bacon is cooked. Mmmm smells so good!

Manhattan Clam Chowder - So tasty! Filled with baby clams, bacon, potatoes and tomatoes.

Add in the clams with their juice, water and diced potatoes and bring to a boil. Cover and simmer for 15 – 20 minutes or until potatoes are cooked.

Once potatoes are cooked, add in the can of diced tomatoes (undrained) and thyme and bring to a boil again. Once it boils, it’s ready to serve!

Serve with a buttered roll and salt and pepper to taste.

I prefer the New England Clam Chowder, but the Manhattan version is still tasty! Which one do you prefer?

Manhattan Clam Chowder - So tasty! Filled with baby clams, bacon, potatoes and tomatoes.

Yield: 4

Manhattan Clam Chowder

So tasty! Filled with baby clams, bacon, potatoes and tomatoes.

Ingredients:

  • 1 cup of bacon, chopped
  • 1 medium onion, chopped
  • 2 cans of baby clams
  • 2 cups of potatoes, diced
  • 1 cup water
  • 1/4 tsp. thyme
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 can of diced tomatoes, undrained

Directions:

  1. In a large pot, cook bacon and onion over medium heat until bacon is crisp and onion is tender.
  2. Stir in clams, potatoes and water and heat to boiling. Reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
  3. Stir in remaining ingredients. Heat to boiling, stirring occasionally.

Manhattan Clam Chowder - So tasty! Filled with baby clams, bacon, potatoes and tomatoes.