In nonreactive 8-quart saucepot, heat 1 cup water to boiling over high heat. Add clams; heat to boiling. Reduce heat; cover and simmer until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened.

Instructions: Cook bacon and onion in Dutch oven, stirring occasionally, until bacon is crisp and onion is tender. Stir clams and clam liquor, potatoes, celery and water into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in

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MANHATTAN CLAM CHOWDER 2 dozen medium size quahog clams 3 slices bacon 1 cup finely diced celery 1 cup chopped onion 1 1 pound can tomatoes, cut up 2 cups diced potatoes 1 cup finely diced carrots 1 1/2 teaspoons salt 1/4 teaspoon dried thyme, crushed Thoroughly wash clams. Cover with salt water

A recipe for Manhattan Clam Chowder - - Ingredients - ... Recipe Category: Soup, Salad, and Side Dish Recipes Similar Categories: ...

Drain the clams but reserve the juice from the cans into a measuring cup and if necessary, add water until you have 1-1/2 cups of liquid, then set aside.