You are here: Home » Recipes » Manhattan Clam Chowder Manhattan Clam Chowder Recipe by Favorite Recipes Press Yield 8 servings This easy-to-make clam chowder can be prepared ahead of time and stored in the freezer. PrintEmail Ingredients 3 tablespoons butter2 cups chopped yellow onion1 cup chopped celery5 cups chicken broth2 teaspoons ground thyme2 -- bay leaves2 -- (28-ounce) cans Italian plum tomatoes4 -- boiled potatoes, peeled and chopped6 -- carrots, peeled and chopped1/2 teaspoon ground white pepper5 -- (6 1/2-ounce) cans chopped clams -- Salt and pepper to taste Instructions Melt butter in a soup pan. Add celery and onion and cook until onion is transparent, about 10 minutes. Add other ingredients, except clams, and simmer for 30-40 minutes or until potatoes and carrots are tender. 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).