Manhattan Clam Chowder

Serves: 6
Total Calories: 69
Prep time:
Cook time:
Total time:


2 dozens hard-shell clams, shucked
2 ounces salt pork, diced
1/2 cup thinly sliced leek
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green bell pepper
1/2 cup diced carrot
1/4 cup chopped celery
3 cups diced potatoes
1 cup canned tomato
1/4 cup ketchup (catsup)
1/4 cup chopped parsley
1 1/2 teaspoons thyme
1 bay leaf, crumbled
4 whole cloves
2 teaspoons salt
freshly ground black pepper


Strain clams, keep liquor. Mince hard part of clams, chop soft part coarsely. Sauté salt pork until golden brown. Add leeks, onion, and garlic and sauté for 5 minutes. Add minced clams, green pepper, carrot, celery, potato, salt, and 6 cups of water. Bring to a boil; reduce heat, cover and simmer for 10 minutes. Add chopped clams and clam liquor plus enough water to make 3 cups. Add tomatoes, catsup, parsley, thyme, bay leaf, cloves, and pepper. Simmer for 20 minutes.

Nutritional Facts:

Serves: 6
Total Calories: 69
Calories from Fat: 0

This Manhattan Clam Chowder recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.

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