Manhattan Clam Chowder I

Name: Manhattan Clam Chowder I
Total time: 90 min
Yield: 6 servings
Ingredients: 15 ounces (425 g) canned potatoes, or 2 small boiled potatoes; 28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice; 6.5 ounces (184 g) canned chopped clams, minimum; 2 stalks of celery

Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan.

90 min · serves 6

Ingredients

15 ounces (425 g) canned potatoes, or 2 small boiled potatoes
28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
6.5 ounces (184 g) canned chopped clams, minimum
2 stalks of celery

Steps

Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
Chop all non-clam ingredients to match the clams in size.
If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
Cook the chowder, without boiling, until the celery begins to soften.

More recipes with potatoes, tomatoes or celery

Adapted from “Manhattan Clam Chowder I” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.