Manhattan Clam Chowder

Manhattan Clam Chowder

Manhattan Clam Chowder

Cook Time 1 hour 15 minutes
Course Soup
Servings 8 servings


  • 2 tablespoons olive oi
  • 1 cup onions chopped
  • 1 celery stalk chopped
  • 1 tablespoon green pepper minced
  • 1 teaspoon garlic minced
  • 2 1/2 cups water
  • 1 cup potatoes cubed
  • 28 ounces canned diced tomatoes
  • 13 ounces canned clams minced and drained
  • 2 sprigs thyme
  • 1 bay leaf
  • salt and pepper to taste


  • In a large stockpot, on low-med heat, add oil.
  • Add onions, celery, green pepper, and garlic. Sauté until onions are translucent.
  • Then add water and potatoes, boil for 15-20 minutes.
  • Add remaining ingredients, tomatoes, clams, thyme, and the bay leaf. Stir ingredients together.
  • Simmer for 40 minutes or until potatoes are tender.
  • Add salt and pepper to taste.
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