Clam Chowder
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
6servings 30minutes
Cook Time
2hours

Servings Prep Time
6servings 30minutes
Cook Time
2hours

Ingredients

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.