Manhattan Clam Chowder

From: rojner

On Jan 1, 2006

Made this chowder for New Year's Day (with the bacon)and everyone loved it. We were told it was better than any restaraunt chowder they ever had. It wasn't difficult to make at all. There is none left! Thanx for this great recipe!

From: surus

On Nov 15, 2005

Outstanding flavor. This took a while to prepare but was well worth the effort. I used 4 6oz. cans of chopped clams instead of whole baby clams and chicken broth instead of water. There was also plenty of juice in the canned clams. I doubled the tomatoes and left out the leek. This was a late night meal for my husband after returning from a long business trip and he loved it. We had the leftovers the next day for lunch and they were even better! Served with Texas Toast.

From: Paula5

On Jul 19, 2003

A spicy, tantalizing dish that people raved about. I used a spicy turkey-sun-dried tomato sausage (Sam's Club) instead of salt pork, and omitted the green peppers (because I was out) and the Old Bay (ditto) — still just fabulous. I didn't have to skim fat, because I used the lean sausage. I, too, will take Manhattan.

From: Lauren-Grace

On Oct 16, 2003

The best Manhatten Clam Chowder ever. This was a two day process. I used salt pork and made the soup according to your directions. I let if refrigerate overnight, then peeled away the fat layer (yuk). Right before it was time to eat, I heated it up and finished the recipe like you directed. The flavor was awesome and due in large part to the salt pork and seasonings. My family was impressed with me. Thanks for making me look so good.