Clam Chowder

Clam Chowder
Print Recipe
A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Clam Chowder
Print Recipe
A wonderfully fragrant and delicious Manhattan Clam Chowder recipe. This one was a favorite of Grandma Betty Davis, and is Mark's favorite.
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
6 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Saute diced bacon in a deep kettle until crisp, stirring occasionally.
  2. Stir in 1 tsp. thyme and onions. Cook, stirring occasionally, until tender.
  3. Add potatoes, celery, hot water, salt and pepper. Cover. Simmer 5 minutes
  4. Add tomatoes, carrots, clam broth. If you don't have clam broth you may substitute additional water. Simmer, uncovered over very low heat for 1 hour.
  5. Add clams, parsley and 1/2 tsp thyme. Bring to a boil. Simmer, uncovered, for 10 minutes.
  6. Add salt to taste.
Recipe Notes

I usually make a double recipe and freeze half of the chowder for a future serving.

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