Yield: Yields about 3-1/2 quarts.
This chowder is a great change of pace from the creamy New England version. With its base of stock and tomatoes, rather than roux and cream, it’s lighter and a bit healthier. It’s still a chowder, though, because it has bacon and potatoes. We use canned clams because we make 5 gallons at a time, but I highly recommend fresh for this recipe.
This recipe is excerpted from Mother’s Best.
Add the clams with their juice and season with the salt and pepper. Add the Tabasco and Worcestershire. Bring back to a simmer for several minutes.
Ladle into bowls and serve with crusty bread or crackers.
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Great Manhattan Clam Chowder recipe, easy to make!
I used two (14-oz.) cans of clam juice instead of fish stock. Also add en extra can of baby clams for a total of three cans.
My family loved the flavor and appreciated the extra clams!
Father said it was the best Manhattan clam chowder!
Have been looking for a really good version of Manhattan Clam Chowder for a while now. This is it! Everyone loved it!
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