Manhattan Clam Chowder

  • Yield: 8 servings


3tablespoons butter
2cups chopped yellow onion
1cup chopped celery
5cups chicken broth
2teaspoons ground thyme
2-- bay leaves
2-- (28-ounce) cans Italian plum tomatoes
4-- boiled potatoes, peeled and chopped
6-- carrots, peeled and chopped
1/2teaspoon ground white pepper
5-- (6 1/2-ounce) cans chopped clams
-- Salt and pepper to taste


  1. Melt butter in a soup pan.  Add celery and onion and cook until onion is transparent, about 10 minutes.
  2. Add other ingredients, except clams, and simmer for 30-40 minutes or until potatoes and carrots are tender.
  3. Add clams and heat thoroughly.


Recipe reprinted with permission from the Junior League of Annapolis’ Of Tide Thyme(the Junior League of Annapolis, Maryland, 1995).