Classic Manhattan Clam Chowder

Classic Manhattan Clam Chowder
Photo by Cookbook cover image courtesy of Random House


  • 1 carrot
  • ¼ pound bacon
  • 48 cherrystone clams
  • 2 medium russet potatoes
  • 1 celery stalk
  • 1 large onion
  • 2 teaspoons thyme
  • + 2 more ingredients
    • clam juice
    • 1 28-ounce can plum tomatoes

1. Wash the clams well under cold running water in colander. Place clams in a large pot, and add enough water to cover clams by 2 inches. Cover the pan and place over high heat. 2. When the water comes to a boil, give the pan a good shake. Turn the heat to low, and cook clams another 30 seconds o...

View full recipe at Epicurious


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