Return to Content

Manhattan Clam Chowder

Yankee Plus Dec 2015


Manhattan Clam Chowder
3 votes, 2.67 avg. rating (59% score)
Print Friendly

Many New England cooks believe this soup should never darken their dining room doors.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/4 pound salt pork, diced
  • 3 onions, peeled and sliced
  • 2 cups potatoes, peeled and chopped
  • 2 cups stewed tomatoes
  • 1 sweet red pepper, cored and chopped
  • 2 sprigs thyme
  • 4 cups clam juice or water
  • 1 cup shucked clams
  • Salt and pepper to taste


Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Saut
Updated Tuesday, September 18th, 2007

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111