Mommys Manhattan Style Clam Chowder Recipes

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MANHATTAN STYLE CLAM CHOWDER



Manhattan Style Clam Chowder image

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

Provided by Halie

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 3h50m

Yield 12

Number Of Ingredients 15

4 (6.5 ounce) cans minced clams
2 (28 ounce) cans crushed tomatoes
2 (29 ounce) cans diced tomatoes
7 carrot, (7-1/2")s carrots, sliced
1 stalk celery, diced
8 medium (2-1/4" to 3" dia, raw)s potatoes, cubed
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons Worcestershire sauce
3 drops hot pepper sauce
½ teaspoon onion powder
salt to taste
ground black pepper to taste

Steps:

  • 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.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 48.1 g, Cholesterol 41.2 mg, Fat 1.9 g, Fiber 8.5 g, Protein 22.5 g, SaturatedFat 0.2 g, Sodium 632.6 mg, Sugar 7.5 g

MOMMY'S MANHATTAN STYLE CLAM CHOWDER



Mommy's Manhattan Style Clam Chowder image

Make and share this Mommy's Manhattan Style Clam Chowder recipe from Food.com.

Provided by Parsley

Categories     Chowders

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 teaspoons oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
1 celery rib, chopped
3 garlic cloves, minced
3 cups diced potatoes
1 (15 ounce) can diced tomatoes, undrained
1 (28 ounce) can crushed tomatoes
1 (10 ounce) can baby clams, drain and RESERVE juice
1 1/2 cups clam juice, can use water, chick broth
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 bay leaf
1/2 teaspoon salt, about to taste

Steps:

  • In a large soup pot, heat the oil.
  • Add onions, carrots, bell pepper, celery and garlic. Cook, stirring often, for about 8 minutes.
  • Add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice.
  • Stir and bring to a boil.
  • Add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
  • Reduce heat and gently simmer for about 30 minutes or until potatoes are nice and tender.
  • Stir in the clams during the last 5 minutes of simmering.
  • Remove bay leaf and serve.

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 to 6 first-course servings (

Number Of Ingredients 16

1 1/2 tablespoons olive oil
1 large Spanish onion, chopped
1 1/2 celery stalks, chopped
7 cloves garlic, minced
Pinch crushed red pepper
1/4 cup tomato paste
3 sprigs parsley
3 sprigs fresh thyme
1 bay leaf
1 large waxy-style potato (about 3/4 pound), diced
5 cups clam juice (five 8-ounce bottles clam juice)
One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped
1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans)
1 tablespoon kosher salt or to taste
Freshly ground black pepper
2 tablespoons chopped parsley for garnish

Steps:

  • Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately.
  • Copyright 2001 Television Food Network, G.P. All rights reserved

ZESTY MANHATTAN CLAM CHOWDER



Zesty Manhattan Clam Chowder image

This is a family recipe that we finally got my father-in-law to share. It can be easily adjusted for the kick that suits your taste. People can also add chopped jalapenos to their individual bowls if they want a zestier chowder.

Provided by Mike the Revelator

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 2h52m

Yield 8

Number Of Ingredients 22

2 (14.5 ounce) cans Italian-style diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
4 cups diced potatoes
2 cups chopped onions
3 carrots, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
4 stalks celery, chopped
2 jalapeno peppers, chopped
3 cups water
3 cubes chicken bouillon
2 cubes beef bouillon
1 (32 ounce) bottle tomato and clam juice cocktail (such as Clamato®)
1 tablespoon white sugar
1 teaspoon thyme leaves
1 teaspoon chili powder
1 teaspoon garlic salt
½ teaspoon ground black pepper
1 bay leaf
4 (6.5 ounce) cans chopped clams
1 cup skim milk
3 tablespoons all-purpose flour

Steps:

  • Combine Italian-style tomatoes, crushed tomatoes, potatoes, onions, carrots, green bell pepper, red bell pepper, celery, and jalapeno peppers in a large stockpot.
  • Bring water to a boil in a small saucepan. Stir in chicken bouillon and beef bouillon cubes until dissolved. Pour over tomato mixture in the stockpot.
  • Stir clam juice cocktail, sugar, thyme leaves, chili powder, garlic salt, black pepper, and bay leaf into the stockpot. Cook chowder, stirring occasionally, until potatoes are very tender, about 1 hour 30 minutes.
  • Combine clams, milk, and flour in a separate saucepan; cook and stir over low heat until clams are heated through, about 7 minutes. Stir into the stockpot and simmer until flavors combine, about 30 minutes.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 59.5 g, Cholesterol 62.7 mg, Fat 2.6 g, Fiber 7.7 g, Protein 31.4 g, SaturatedFat 0.4 g, Sodium 2064 mg, Sugar 16.7 g

MANHATTAN CLAM CHOWDER



Manhattan Clam Chowder image

I typically serve this chowder with a tossed salad and hot rolls. It is easy to make and tastes wonderful on a cold winter evening. My family has enjoyed it for more than 30 years. -Joan Hopewell, Columbus, New Jersey

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 14

2 tablespoons butter
1 cup chopped onion
2/3 cup chopped celery
2 teaspoons minced green pepper
1 garlic clove, minced
2 cups hot water
1 cup cubed peeled potatoes
1 can (28 ounces) diced tomatoes, undrained
2 cans (6-1/2 ounces each) minced clams, undrained
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash cayenne pepper
2 teaspoons minced fresh parsley

Steps:

  • In a large saucepan, heat butter over low heat. Add onion, celery, green pepper and garlic; cook, stirring frequently, for 20 minutes. Add water and potatoes; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes. , Add tomatoes, clams, salt, thyme, pepper and cayenne; heat through. Stir in parsley. Serve immediately.

Nutrition Facts : Calories 91 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 652mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.

QUICK MANHATTAN CLAM CHOWDER



Quick Manhattan Clam Chowder image

I was looking for a quick and easy Manhattan clam chowder and never found one, so I made my own!

Provided by MEGSCOOKIN

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, diced
4 ribs celery, diced
½ (16 ounce) package baby carrots, diced
1 tablespoon chopped fresh basil, or to taste
1 clove garlic, minced, or more to taste
black pepper to taste
3 (14.5 ounce) cans stewed tomatoes
4 (6.5 ounce) cans minced clams, undrained
2 (8 ounce) bottles clam juice
1 (14.5 ounce) can whole potatoes, drained and diced
1 dash Worcestershire sauce, or to taste

Steps:

  • Heat olive oil in a large pot over medium heat; cook and stir onion, celery, carrots, basil, garlic, and black pepper until vegetables are tender, about 10 minutes. Transfer 1/2 of the vegetable mixture to a food processor.
  • Stir 2 cans stewed tomatoes into the pot. Drain the remaining can of stewed tomatoes and add to the food processor. Blend vegetable-tomato mixture until smooth. Stir pureed mixture into pot with vegetables.
  • Mix clams, clam juice, and potatoes into the pot; bring to a boil. Reduce heat and simmer soup until heated through, 15 to 20 minutes. Season soup with Worcestershire sauce.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 25.8 g, Cholesterol 63.5 mg, Fat 4 g, Fiber 4 g, Protein 26.7 g, SaturatedFat 0.5 g, Sodium 720.1 mg, Sugar 8.4 g

MANHATTAN-STYLE CLAM CHOWDER



Manhattan-Style Clam Chowder image

If you are a clam chowder lover, then this is a must try, It's great with crusty French bread and a side salad, this is not the cream-style version ;-)...even tastes better the second day!

Provided by Kittencalrecipezazz

Categories     Chowders

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 large onion, minced
1/2 green bell pepper, minced
1 -2 tablespoon bacon fat (butter OR olive oil can be used, but bacon fat is more flavorful)
3 -4 stalks of destringed celery, chopped
1 -2 carrot, diced
5 -6 small potatoes, coarsly diced (or more if desired)
1/2 cup cooking sherry (optional)
1 (1 lb) can stewed tomatoes, with peppers
3 cups chicken broth (low salt)
1 teaspoon hot sauce (or (to taste)
1/2 cup chopped clams or 1/2 cup minced clams
1 (1 lb) can baby clams (UNDRAINED)
1 -2 bunch green onion, finely sliced (TOPS ONLY)
1/2 cup chopped fresh parsley (or any amount desired)
1 tablespoon fresh lemon juice (or more to taste)

Steps:

  • Saute the onion and bell pepper in the bacon fat in a large pot.
  • Combine all ingredients except for the clams and the garnishes.
  • Cook, until the potatoes are tender, but not too soft.
  • Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.

Nutrition Facts : Calories 369.4, Fat 3.1, SaturatedFat 0.6, Cholesterol 48.2, Sodium 991.6, Carbohydrate 58.3, Fiber 8.5, Sugar 11.2, Protein 28.7

SPICED MANHATTAN CLAM CHOWDER



Spiced Manhattan Clam Chowder image

Provided by Molly O'Neill

Categories     dinner, lunch, soups and stews, appetizer

Time 1h10m

Yield Four servings

Number Of Ingredients 15

4 ripe tomatoes, peeled, cored, seeded and diced
1/4 cup grated lemon rind
1/4 cup minced mint leaves
32 littleneck clams, scrubbed
2 cloves garlic, peeled and minced
1 cup dry white wine
2 cups water
2 slices smoked bacon, chopped
1 white onion, minced
1 teaspoon orange zest
3 cups fresh or canned plum tomatoes, with juice
1 1/8-inch cinnamon stick
3 boiling potatoes, peeled and cut into 1/2-inch cubes
1/4 teaspoon saffron threads
Salt and freshly ground pepper to taste

Steps:

  • Combine the tomatoes, lemon rind and mint. Set aside. Combine the clams, garlic, wine and water in a pot and bring to a boil. Cover, lower the heat and simmer until the clams open, about 5 minutes. Remove from the heat. Strain, reserve the broth and set the clams aside.
  • Fry the bacon in a large saucepan until golden, about 5 minutes. Add the onion and half the orange zest. Continue cooking until the onion is translucent, about 5 minutes. Add the tomatoes, their juice and the cinnamon stick. Simmer for 30 minutes. Remove the cinnamon and discard. Pour the tomato broth into a blender or food processor. Puree until smooth. Transfer to a clean saucepan. Add the clam broth and potatoes. Simmer until the potatoes are tender, about 5 to 8 minutes.
  • Take the clams out of their shells. Add the saffron and the remaining orange zest to the chowder and simmer for one minute. Add the clam meat. Continue cooking for about 2 minutes. Season to taste with salt and pepper. Ladle into 4 bowls. Garnish with the tomato-lemon-mint mixture.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 8 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 1739 milligrams, Sugar 10 grams, TransFat 0 grams

CHEF JOHN'S MANHATTAN CLAM CHOWDER



Chef John's Manhattan Clam Chowder image

Manhattan clam chowder is usually very watery, too tomato-y, and not nearly clammy enough so I reworked the recipe into something significantly more rich, satisfying, and delicious. My secrets? A ton of clams, not too much tomato, and a little bit of flour to thicken things up. Serve with oyster crackers and garnish with fresh chives, parsley, tarragon, or even dill, if desired.

Provided by Chef John

Time 1h35m

Yield 6

Number Of Ingredients 18

2 (10 ounce) cans whole baby clams, undrained
2 (6.5 ounce) cans chopped clams, undrained
4 strips thick-cut bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
3 cloves garlic, minced
kosher salt to taste
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup bottled clam juice
2 cups chicken broth
2 medium carrots, cut into 1/2 inch pieces
2 ribs celery, sliced into 1/2-inch pieces
½ cup diced Italian tomatoes
freshly ground black pepper to taste
3 pinches cayenne pepper
3 cups peeled, diced Yukon Gold potatoes
2 teaspoons minced fresh tarragon
2 tablespoons chopped fresh Italian parsley

Steps:

  • Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
  • Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
  • Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
  • Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
  • Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
  • Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

Nutrition Facts : Calories 374.5 calories, Carbohydrate 31.8 g, Cholesterol 113.8 mg, Fat 6.1 g, Fiber 3.1 g, Protein 45.5 g, SaturatedFat 1.2 g, Sodium 902.1 mg, Sugar 4 g

MANHATTAN-STYLE CLAM CHOWDER WITH CHILIES



Manhattan-Style Clam Chowder with Chilies image

Provided by Charleen Borger

Categories     Soup/Stew     Potato     Tomato     Quick & Easy     Clam     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

4 bacon slices, chopped
1 onion, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 14- to 16-ounce cans stewed tomatoes
1 8-ounce bottle clam juice
1 8-ounce tomato sauce
1 large russet potato, peeled, diced
1 4-ounce can diced green chilies
2 6 1/2-ounce cans chopped clams

Steps:

  • Fry bacon in heavy large saucepan over medium-high heat until just beginning to brown, about 7 minutes. Add onion, celery, garlic, bay leaf and thyme and cook until onion is tender, stirring occasionally, about 8 minutes. Add stewed tomatoes with their juices, clam juice, tomato sauce, potato and chilies. Reduce heat and simmer until potato is very tender, about 40 minutes. Add clams with juices and heat through. Season chowder to taste with salt and pepper. Ladle into bowls and serve.

MANHATTAN STYLE CLAM CHOWDER



Manhattan Style Clam Chowder image

Make and share this Manhattan Style Clam Chowder recipe from Food.com.

Provided by Dannielle

Categories     Chowders

Time 9h5m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 lb diced bacon
1 large onion, diced
2 carrots, thinly sliced
3 celery, thinly sliced (with leaves)
1 tablespoon fresh parsley (or dried)
1 can tomatoes, broken up with juice
1 1/2 teaspoons salt
black pepper
1 teaspoon thyme
3 potatoes, diced
2 -3 cans clams (with juice)

Steps:

  • Put all ingredients in crock pot.
  • Stir to blend.
  • Cover and cook on high for 1 hour.
  • Turn down to low and cook for 8 hours.

Nutrition Facts : Calories 427.9, Fat 14.7, SaturatedFat 4.6, Cholesterol 64.2, Sodium 2069.1, Carbohydrate 43.8, Fiber 6.4, Sugar 6.8, Protein 30.1

MANHATTAN-STYLE CLAM CHOWDER



Manhattan-Style Clam Chowder image

If you're in the mood for good, old-fashioned comfort food, look no further than our Manhattan-Style Clam Chowder. Because it's Manhattan-style, it has a tomato-based broth in addition to bacon, potatoes and more. Take a trip down memory lane with Manhattan-Style Clam Chowder.

Provided by My Food and Family

Categories     Festive 2019

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 9

4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
2 carrots, peeled, chopped
1 onion, chopped
1 Tbsp. tomato paste
2 cups ORE-IDA Potatoes O'Brien
2 cans (6.5 oz. each) minced clams, undrained
1 cup vegetable broth
1 can (8 oz.) tomato sauce
1 tsp. garlic powder

Steps:

  • Cook and stir bacon in large saucepan until crisp. Remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
  • Add carrots and onions to reserved drippings; cook and stir 3 to 5 min. or until crisp-tender. Add tomato paste; cook and stir 30 sec.
  • Add remaining ingredients; stir. Bring to boil, stirring occasionally. Cover; simmer on medium-low heat 15 to 20 min. or until vegetables are tender, stirring occasionally.
  • Serve topped with bacon.

Nutrition Facts : Calories 220, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g

MANHATTAN STYLE CLAM CHOWDER WITH CORN



Manhattan Style Clam Chowder With Corn image

Make and share this Manhattan Style Clam Chowder With Corn recipe from Food.com.

Provided by dicentra

Categories     Low Cholesterol

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 15

2 (14 ounce) cans diced tomatoes
1 cup chicken broth
1 cup potato, peeled and cubed
1 cup finely chopped onion
1 cup corn
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 ounces Canadian bacon, julienned
1 garlic clove, minced
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon sugar
2 (6 1/2 ounce) cans chopped clams (do not drain)
salt and pepper

Steps:

  • Combine all ingredients except clams, salt and pepper in slow cooker.
  • Cover and cook 4-6 hours, adding clams during the last 45 minutes.
  • Discard bay leaf. Season to taste with salt and pepper.

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2020-10-29 1 tbsp. sugar. 1 bay leaf. lemon pepper, celery, salt, thyme, to taste. Cook bacon and onions. Add clam juice. Add potatoes, carrots, red peppers and celery. Cook uncovered until they are tender and bacon is crisp, about 10 minutes. Add clams, tomatoes, sugar, bay leaf and seasonings, bring to a boil and stir. You can refrigerate leftovers.
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EASY MANHATTAN CLAM CHOWDER - NOW COOK THIS!
2021-10-29 Cook for one minute to allow the sherry to reduce a bit. Stir in the tomato paste; cook, stirring, for one more minute. Add the clam juice, beef broth, diced tomatoes, and potatoes; increase the heat and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes and vegetables are tender, about 15 minutes.
From nowcookthis.com


MANHATTAN CLAM CHOWDER - CULINARY HILL
2021-12-15 Instructions. Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside. To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins.
From culinaryhill.com


MANHATTAN CLAM CHOWDER - COOKING MAMAS
2012-04-27 Instructions. Fry bacon in a large pot, until almost crisp. Toss in onions and cook until translucent. Next, stir in carrots celery, and parsley, cook over medium heat for about 8 minutes. Drain tomatoes, reserve liquid. Add tomatoes to pot. Drain clams, reserve liquor and add to tomato liquid. Add enough water to make 1 1/2 quarts of liquid ...
From cookingmamas.com


MANHATTAN CLAM CHOWDER - READY IN 15! - COOKTHESTORY
2015-02-23 Put the oil and butter in a large pot or Dutch oven over medium heat. Finely dice the potatoes (1/4-inch cubes is great). Add the potatoes to the pot. Stir and cover. Pour the clam juice into a microwave-safe bowl and heat it in the microwave on high for 5 minutes. While the broth heats, finely chop the celery.
From cookthestory.com


MANHATTAN-STYLE CLAM CHOWDER (DAIRY-FREE) – CHEF DAWN LUDWIG
Instructions. Heat olive oil in a large soup pot. Add onion, celery, carrots, garlic, thyme, and celery seed. Sauté 3-5 minutes, or until onions begin to soften. Add bay leaf, carrots, clam juice, clams (with juice), tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 25 minutes.
From drdavidludwig.com


WORLD BEST SEA FOOD RECIPES: MOMMY'S MANHATTAN STYLE CLAM …
Recipe. 1 in a large soup pot, heat the oil. 2 add onions, carrots, bell pepper, celery and garlic. cook, stirring often, for about 8 minutes. 3 add potatoes, diced tomatoes, crushed tomatoes, reserved clam juice (from canned clams) and clam juice. 4 stir and bring to a boil. 5 add sugar, pepper, thyme, basil, bay leaf, and salt to taste.
From fishofsea.blogspot.com


NINJA FOODIE CLAM CHOWDER RECIPE - THERESCIPES.INFO
Ninja Foodi Potato Corn Chowder - The Typical Mom trend temeculablogs.com. Apr 6, 2022Potato corn chowder Set Instant Pot to saute and add butter until melted. Add diced onions and cook until softened. Turn pot off now to avoid burn notice.
From therecipes.info


HEARTY MANHATTAN CLAM AND CORN CHOWDER - LIBBY'S VEGETABLES
Leave drippings in pot. 2. Add onion, bell pepper, celery, carrot, and potato to pot. Saute until they begin to soften (about 7 minutes). Add tomatoes with juice, clam juice, bay leaves, thyme, and black pepper. Simmer for 20 minutes. 3. Add both clams with their juices, corn and cooked bacon. Simmer another 5 minutes.
From libbysvegetables.com


MOMMY'S MANHATTAN STYLE CLAM CHOWDER RECIPE - FOOD NEWS
Jan 24, 2014 - A quick, weeknight-worthy recipe for Manhattan Clam Chowder - robust and full of flavor. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From foodnewsnews.com


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