Manhattan Clam Chowder Recipe – By Joe Scrizzi

By Joe Scrizzi

I heard Feb. 25 was National Clam Chowder Day. This got me thinking about my mom’s recipe for Manhattan Clam Chowder, which took me back to the days when my parents & relatives would come together to attend an Annual Bowling Clambake Picnic in the Summer from the mid 70’s thru the 80’s.  Families would meet at a location in Sun Valley, PA. and set up for a day of fun!

Everyone fended for themselves when it came time to eat, using grills, etc. Plenty of activities to do: Volleyball, Horseshoes, Hoops (tire ring game), pinochle, poker, hide-n-seek, bike riding, searching for “snipes” at night in the woods too!

There were multiple clam pots cooking away inside the main house. The adults would bag and start the steaming process and have butter melted. I always remember my parents bringing home 2 quarts or more of the clam juice/broth. It was the best way to make Clam Chowder.


Manhattan Clam Chowder

1/2 Large Onion, minced

3 ribs Celery, minced

15 oz. can petite diced tomatoes

4 red skin potatoes, cubed

1/2 frozen mixed veggies

4 cans minced clams (6 ozs each)

4 bottles clam broth (8 ozs each)

1 chicken bouillon packet, dissolved in hot water

Fresh ground pepper


Sauté onion and celery in 1 T. olive oil for 5 minutes or until soft. Add next 5 ingredients and stir to combine. Add bouillon broth and several grinds of fresh pepper.  Bring chowder to a rolling boil uncovered. Turn off heat, stir chowder and replace lid on pot. Allow flavors to blend, check the chowder every 10 minutes. Season with more pepper and/or salt if needed.  

Makes close to 1 Gallon

Chef Tips:

If you prefer larger pieces of clams swap out minced clams for chopped clams.

After opening cans, always rinse with water and add to pot (extra flavor).


~ Bon Appetite!



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