Manhattan Clam Chowder

Clam chowder, traditional New England Clam Chowder, Maine Clam Chowder, how to cook clams

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Although the state of Maine tried to outlaw this version of Clam Chowder, the folks from Rhode Island love their seafood creation - Manhattan Clam Chowder


  • 3 tbs. butter
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1 clove garlic minced
  • 2 cups water
  • 1 cup cubed potato, Yukon gold is an excellent choice
  • 1 28oz. can diced tomatoes including liquid
  • 2 6 1/2 oz. cans minced clams including liquid
  • 1/2 tsp. dried thyme
  • 1 tsp. salt
  • 1/4 tsp.. freshly ground pepper
  • dash of cayenne pepper


  1. Melt butter over medium heat in soup pot.
  2. Add onion, celery, and green pepper. Cook over medium heat till translucent.
  3. Add garlic and cook for 2 more minutes. Do not let garlic burn.
  4. Add water and cubed potatoes. Cook over medium heat until potatoes are fork tender.
  5. Add tomatoes and clams, including their liquids.
  6. Add thyme, salt, pepper, and cayenne. Cook over medium heat 15 more minutes.