Tuesday, January 4, 2011

Manhattan Clam Chowder

Time to change header shots, and I thought I'd put this up so I could see it every day and drool a while longer.

Following was the second item we served on New Years Day and, like the pulley ham, it’s easy, but I really like it. I think of Manhattan Clam Chowder as vegetable soup made with clams rather than beef, so, bacon aside, it’s very healthy. Here’s the recipe:

Nancy Doolittle
Makes 2 3/4 – 3 quarts

¼ lb bacon fried and chopped
1 large chopped onion
2 thinly sliced carrots
3 stalks sliced celery
1 tablespoon parsley flakes
28 oz. can diced tomatoes
1 ½ teaspoon salt (or salt to taste)
4 cans (8 oz) minced clams with liquid
2 whole pepper corns
1 large garlic clove minced
½ small can tomato paste
1 ½ bay leaves
1 ½ teaspoons dried thyme
3 medium potatoes diced
1 can Rotel (added by us)

Add all the ingredients to cock pot, cover and cook on low 8-10 hours.

I made a double recipe, which was too much for our crock pot, so I made it in a large pot and put it in the crockpot on warm for serving. Bev said it was too clammy, which means it was perfect - she doesn't like fish to be fishy and I keep telling her to just eat chicken.

The third item on our menu was Reuben Dip, which I had great hopes for, but was disappointed with. When I tasted the deli meat we used, I could barely tell it was corned beef, so I was concerned from the start. I believe if I had cooked a regular corned beef brisket and used some of it, the result would have been much better, but I doubt I’ll try it again. Here’s the recipe in case you want to give it a try – it did get some positive comments from our guests and I usually am pleased with recipes from the site.

Have a great day and thanks for stopping by.



  1. That header shot is unbelievable!

  2. That's one big ol juicy chunk of prime rib! I'm trying to think if I've ever had Manhattan Style. I'm pretty sure I've always had the white version, is it New England? Now that I have a good solid recipe, I might have to give it a try.

  3. Mmmmmmmm.....meat!!! Oh, wait, the post was soup, sorry...couldn't stop drooling over the header!!

  4. I love Manhattan clam chowder - yours sounds delicious.

    The reubin dip is a great idea... too bad the corned beef wasn't as tasty as you wanted.

  5. I love that you have Christmas plates, too!

    I've never made Manahttan Clam Chowder; I always make the white kind. That's the New England girl in me. But this does look very tempting!

  6. OH My Gosh.... I got stuck on your header picture. Who cares about Clam Chowder when I can have THAT!!!!! ha ha ha

    Seriously, the chowder looks delicious.

  7. I'm with Betsy- when your site pops up, that prime rib just jumps out at me! I love clam chowder and never really thought about Manhatten style being like a beef stew -but you're right. This recipe sounds delicious. Oh, and I had Reuben dip at a party and didn't really care for it either.

  8. I never make Manahttan either but I don't know why. LOL at the Bev and clammy comment - you are a hoot Larry!

  9. I'll eat chicken with Bev, ha ha. I don't like mollusks.


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