Manhattan Clam Chowder

Manhattan Clam Chowder kicked up with Andouille Sausage gives this tremendous
chowder a rich broth and a nice bite.

Servings: 6

Author:

Soup

American

clams chowder manhattan

Instructions

1 Place Cherrystone clams in a 5 Qt. Dutch Oven. Add enough water to cover clams
by 2 inches.
2 Cover and bring to a boil over medium heat. Remove opened clams, pull meat out
and return shells to water for further boiling for about another half hour.
3 Remove shells and discard, add Old Bay seasoning, let cool and transfer to large
bowl. Let sit. Ladle off 4 cups of the broth and reserve.
4 Add bacon to pot and cook over medium heat until it starts to brown.
5 Add carrots, onion, celery, and garlic and cook till just softened. (10 minutes)
6 Add potatoes and cook for an additional 10 minutes.
7 Add tomatoes and clam broth, bottled clam juice, and andouille. Cover and bring
to a boil. Remove cover, reduce heat and simmer.
8 Add stuffing, chopped clams, and canned clams. Continue simmering until broth
has thickened