Tom’s Manhattan Clam Chowder

Tom’s Manhattan Clam Chowder

  • Prep Time: 10 mins
  • Total Time: 1 hrs 15 mins
  • Yield: 18-20 six oz servings
  • About This Recipe

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


  • 1/4 cupolive oil
  • 3garlic cloves, cut finely
  • 1/4 cupfresh parsley, cut and chopped
  • 1teaspoonbasil
  • 1teaspoonoregano
  • 1onion, chopped
  • 2 (6 1/2 ounce) cans minced clams( reserve juice)
  • 2 (6 1/2 ounce) cans chopped clams( , reserve juice)
  • 1 (8ounce) bottles clam juice
  • 2 (28ounce) cans cooked tomatoes
  • 7cupswater
  • 2bay leaves
  • 3teaspoonsOld Bay Seasoning
  • salt and pepper
  • 4potatoes, peeled and cut into chunks
  • Directions

  • 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.
  • Reviews

  • “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!:)”

  • “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.”

  • “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.”