Top Rated Manhattan-Style Clam Chowder Recipes

Manhattan Style Chowder
A Manhattan-Style Clam Chowder is tomato-based and offers a somewhat lighter version than cream-based clam chowders. The bacon in this recipe adds a smoky and salty touch that pairs well with the tomatoes and clams.
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Manhattan-Style Clam Chowder recipe. Ready In: 1 hr Makes 8 servings 235 per serving Ingredients: bacon, onion, parsley leaves, bay leaf, celery, green bell pepper, clams, clam juice, italian plum (roma) tomatoes, potatoes, butter, water, black pepper
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lilkittykt
This came from Diabetes Forecast magazine
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Kittencalskitchen
If you are a clam chowder lover, then this is a must try, It's great with crusty French bread and a side salad, this is not the cream-style version ;-)...even tastes better the second day!
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Halie
This generous recipe makes enough for twelve! It is full of vegetables - tomatoes (of course), carrots, celery, potatoes, red and green peppers - and is seasoned with basil, oregano, Worcestershire, and hot pepper sauce.
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Dannielle
Simple Crockpot Manhattan Clam Chowder Source: www.justcrockpotrecipes.com
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 2 slices bacon, diced1 medium onion, thinly sliced1 cup diced raw potato1 small bay leaf1 (20-ounce) can tomatoes1 pint clams and liquid or approximately 20 ounces canned clams1 teaspoon salt1/8 teaspoon pepper1/8 teaspoon thyme ...
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Charleen Borger: Fremont, California
Chilies add a southwestern twist to this traditional chowder.
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*Parsley*
Hearty and yummy.....low fat, too! Great with bread for a nice hot lunch.
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linebb956
This is quick, easy and healthier than the creamed. You may omit the bacon, but it adds a great flavor. This soup would also make a light first course. You may substitute steamed fresh clams for the canned and the flavor will be even better, but this is excellent as is. Enjoy...
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Robert Rabine
A Manhattan-Style Clam Chowder is tomato-based and offers a somewhat lighter version than cream-based clam chowders. The bacon in this recipe adds a smoky and salty touch that pairs well with the tomatoes and clams.
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HeatherFeather
In Rhode island, clam chowder is prepared with a clear broth, unlike the creamy white clam chowders found elsewhere in New England and also different from the red broth found in Manhattan style clam chowder. And ,oh yes, they use quahogs, a large cousin of the clam.*(If quahogs are unavailable, just use whatever clams you can get.) Adapted from Yankee magazine.
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