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Nutrition Facts
Serving Size 1 six oz servings 326g Recipe makes 18 six oz servings)
Calories 133
Calories from Fat 34		(25%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 89mg		3%
Potassium 629mg		17%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 2.3g	9%
	Sugars 3.4g
Protein 9.8g		19%
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Tom's Manhattan Clam Chowder

Recipe #15567 | 1¼ hours | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: DiB's
Dec 11, 2001

This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY

18 -20 six oz servings (change servings and units)

Ingredients

1/4 cup olive oil
3 garlic cloves, cut finely
1/4 cup fresh parsley, cut and chopped
1 teaspoon basil
1 teaspoon oregano
1 onion, chopped
2 (6 1/2 ounce) cans minced clams (reserve juice)
2 (6 1/2 ounce) cans chopped clams (, reserve juice)
1 (8 ounce) bottle clam juice
2 (28 ounce) cans cooked tomatoes
7 cups water
2 bay leaves
3 teaspoons Old Bay Seasoning
salt and pepper
4 potatoes, peeled and cut into chunks

Directions

1
In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
2
Cook until garlic is light brown.
3
Add minced and chopped clams with juice from cans and bottle of clam juice.
4
Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
5
Turn heat to low and continue cooking for 35 minutes.
6
Add potatoes and continue to cook for 30 minutes.
7
Serve hot.

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Featured Reviews for This Recipe

From: *Parsley*

On May 20, 2007

Super tasty! That long simmering really lets the great flavor develop. Just by smelling it, you can almost taste it. I like that it's pretty low in fat, too. I easily halved the recipe and used 1 quart of chopped clams from the seafood department. I added the clams closer to the end of simmering. This is a keeper. Thanx for posting Tom's recipe for us!

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From: tony soprano jr.

On Jun 30, 2002

Using leftovers from a clambake, I made this chowder and it was excellent. The only extras I added (not called for in the recipe), was a sweet potato, and a little fennel seed.

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From: IronChefArtemslore

On Jan 20, 2006

I cannot really comment on Tom’s Clam Chowder, but Tom’s Fish Chowder was really good. I did not have any clams on had so I used some pieces of white fish I had in the freezer. I also used mushrooms in place of the potatoes. Thanks for this soup.

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