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How to Make Manhattan Clam Chowder

If you perceive that only premier restaurants can produce a good Manhattan clam chowder recipe, you are wrong. This seemingly difficult recipe can be prepared by non-experts at the comfort of their own home. Do you feel like serving this soup to your family tonight? Then here is the Manhattan clam chowder recipe:


  • 2 cans of clams
  • 1 and ½ cup of diced bacon
  • 24 oz. evaporated milk
  • 1 cup of chopped large onions
  • 1 cup of flour
  • 1 cup diced plum tomatoes
  • ¾ cups of butter
  • 2 cup of diced potatoes
  • ¼ cup dried thyme
  • 1 bay leaf
  • 1/3 chopped fresh parsley
  • 1 ½ cup of grated carrot
  • 1 cup chopped celery
  • Salt and pepper


  1. Drain the clams and keep the clam juice. Chop the clams finely.
  2. In a sauce pan, fry bacon on its own fat in medium heat until it is slightly brown.
  3. Add carrots and celery and sauté for 5 minutes.
  4. Add the clam juice, potatoes, water, bay leaf, pepper and dried thyme. Simmer under low heat for ten minutes.
  5. Add the plum tomatoes and crush them with a spoon against the pan. Cover and bring to a boil for another ten minutes.
  6. Include the chopped clams.
  7. Remove the bay leaf and add the parsley.
  8. Add salt and pepper to improve flavor.

2 Responses to “How to Make Manhattan Clam Chowder”

  1. LA says:

    So what am i suppossed to do with the evaporated milk and flour…it’s in the ingredients but not the dirrections

  2. LA says:

    so what the heck do you do with the darn flour and evaporated milk?????

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