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–+ servings

Manhattan Clam Chowder

Adapted from a recipe in the Casserole Cook Book, page 121.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Lunch, Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cans minced clams, (6½ oz / 185 g each / about 2⅓ cups)
  • 3 slices bacon, finely diced
  • 1 cup celery, finely diced
  • 1 cup onion, diced
  • 2 cups diced tomatoes
  • 2 cups potatoes, diced
  • 1 cup carrot, finely diced
  • 1½ teaspoons salt
  • ¼ teaspoon dried thyme, crushed
  • black pepper, as desired
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water

Instructions
 

  • Drain clams, reserving liquid. Strain liquid through a coffee filter and add liquid to a 4 cup measuring cup, add water to make 4 cups total liquid.
  • In a pot, add the bacon, onion, and celery. Cook until the onion and celery are tender but not browned.
  • Add the 4 cups of clam liquid, tomatoes, potatoes, carrot, salt, pepper, and thyme. Stir together. Cover and simmer on low heat for 35 minutes.
  • In a small bowl, mix together the 2 tablespoons flour and the 2 tablespoons cold water to make a smooth paste. Stir the paste into the pot. Increase heat to medium, cook and stir the chowder until it comes to a boil.
  • Add the clams, reduce heat to low, simmer to heat the clams and chowder through.
  • Serve and enjoy.

Notes

Low cost per serving using fresh steamed and minced clams.