Tom's Manhattan Clam Chowder Recipe #15567
This recipe is posted by request. It's from an Old Bay cookbook and was submitted by Mr. Thomas Stilwell, Utica NY
by DiB's
1¼ hours | 10 min prep
18 -20 six oz servings
- 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
- In a large dutch oven over medium heat, add olive oil, garlic, parsley, basil, oregano and onion.
- Cook until garlic is light brown.
- Add minced and chopped clams with juice from cans and bottle of clam juice.
- Add tomatoes, water, bay leaves, Old Bay Seasoning, salt and pepper.
- Turn heat to low and continue cooking for 35 minutes.
- Add potatoes and continue to cook for 30 minutes.
- Serve hot.
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5 stars