Manhattan Clam Chowder

Servings: 8


3 slices bacon
1 large onion, minced
3 tablespoons flour
2 cans (8 ounces each) minced clams (about 2 1/2 cups)
3 cups cooked tomatoes
2 cups raw diced potatoes
1/2 cup diced green pepper
1/2 bay leaf
1/4 cup catsup
3 tablespoons butter
Grated Wisconsin parmesan cheese

Cooking Directions:

In a small skillet sauté bacon. Remove bacon and crumble. Set aside. Sauté onions in bacon drippings until clear, about 5 minutes. Sift flour into skillet and stir until well blended.

Drain clams, adding enough water to clam liquid to measure 3 cups. Set aside clams. In a 2 quart saucepan, heat the clam liquid and water. Blend in the onion-flour mixture. Add tomatoes, potatoes, green pepper, bay leaf, and catsup. Cover and simmer until the potatoes are tender but firm. Add reserved bacon, reserved clams and butter. Simmer for 3 additional minutes. Serve sprinkled with parmesan.

Note: Chowder is better if allowed to ripen overnight.

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