• 1 med size yellow onion, peeled and minced
  • 2 TBS butter, margarine, or bacon drippings
  • 1-1/2 cup diced, peeled carrots
  • 1/2 cup diced celery
  • 2 cups diced, peeled potatoes
  • 1 (1-lb 12 oz.) can tomatoes (DO NOT DRAIN)
  • 2 cups of water or fish stock
  • 1-1/2tsp salt
  • 1/8 tsp pepper
  • 1 pint minced fresh or canned clams, drained (RESERVE liquid)
  • Drained clam liquid + enough bottled clam juice to total 1 pint
  • 1 TBS minced parsley


Stir-fry onions in butter in a large heavy kettle over medium heat 5-8 minutes until pale golden. Add remaining vegetables (breaking up the tomatoes), water, salt, and pepper. Cover and simmer 15 minutes. Off heat, add clams and clam liquid, cover, and let stand 1/2 hrs to blend flavors. Return to heat and simmer about five minutes. Sprinkle with parsley and serve. Makes 8 servings.

About 140 calories per serving.

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Submitted 6/13/05.
Source: DD cookbook
Submitted By: tc c
Manhattan Clam Chowder