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Manhattan Clam Chowder

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Manhattan Clam Chowder from the Public Health Cookbook, Seattle & King County Department of Public Health—original source of recipe, US government resource in the public domain

  • Serves: 4



  1. Drain the clams but reserve the juice from the cans into a measuring cup and if necessary, add water until you have 1½ cups of liquid, then set aside.
  2. Spray a large saucepan with lowfat cooking spray. Raise heat to medium-high heat then sauté celery, carrot, and onion until crisp-tender (about 3 – 4 minutes)
  3. Stir in reserved clam juice, canned clamato juice, potatoes, thyme, cayenne and black pepper. Raise heat to bring to boiling then reduce heat to medium-low. Cover and simmer for 10 minutes.
  4. Add the tomatoes and minced clams, raise heat again to bring to boiling then reduce heat and simmer for 2 – 3 minutes before serving.

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