Manhattan Clam Chowder
Manhattan clam chowder is a soup traditionally made from clams, herbs, tomatoes, and other vegetables. Despite its name, it originated in Rhode Island, not Manhattan. Recipe source: “Manhattan Clam Chowder”, Wikibooks Cookbook contributors, en.wikibooks.org, CC BY-SA 4.0 (adapted). Photo: stu_spivack, CC BY-SA 2.0, via Wikimedia Commons.
- Total time
- 90 min
- Servings
- 6
- Calories
- 75
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Core the tomatoes. Remove the pale parts and the seeds; the "meat" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
Step 2
Chop all non-clam ingredients to match the clams in size.
Step 3
If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
Step 4
Cook the chowder, without boiling, until the celery begins to soften.
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