Manhattan Clam Chowder

  • Yield 8 servings

This easy-to-make clam chowder can be prepared ahead of time and stored in the freezer.


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



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