Manhattan Clam Chowder

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5 from 1 vote

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

Prep Time30

Cook Time2

Total Time2 30

Course: Soup

Cuisine: American

Keyword: Chowder, Clams, Manhattan

Servings:

Calories: 88kcal

Equipment

Cast Iron Dutch Oven
Lodge 1 Pt. Cauldron
Wooden spoons

Ingredients

24 ea Cherrystone Clams
2 strips bacon uncooked, diced
1 can petite diced tomatoes 14.5 oz
1 bottle clam juice 8 oz
1 can chopped clams 6.5 oz
1 tbsp old bay seasoning
1 large Carrot chopped
4 medium red potatoes chopped
1/2 cup purple onion diced
1 stalk celery diced
1 clove garlic smashed
4 oz Johnsonville Andouille Sausage sliced
1/2 cup prepared chicken stuffing

Instructions

Place Cherrystone clams in a 5 Qt. Dutch Oven. Add enough water to cover clams by 2 inches.
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.
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.
Add bacon to pot and cook over medium heat until it starts to brown.
Add carrots, onion, celery, and garlic and cook till just softened. (10 minutes)
Add potatoes and cook for an additional 10 minutes.
Add tomatoes and clam broth, bottled clam juice, and andouille. Cover and bring to a boil. Remove cover, reduce heat and simmer.
Add stuffing, chopped clams, and canned clams. Continue simmering until broth has thickened

Video

Notes

The cooking times are approximate as this was prepared in a cast iron dutch oven. Fortunately all the clams opened up on schedule which made things easier. Just keep an eye on it while it cooks and you won't be disappointed.

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