Raid the Pantry Manhattan Style Clam Chowder

I love Montana, but… Living in what some would consider a “remote” area, there isn’t a huge variety of fresh seafood coming in to the upper corner of this beloved landlocked state.

Problem – I was craving Manhattan Clam Chowder the other day.  Unlike New England Clam Chowder, that you can easily find canned in any grocery store, Manhattan Clam Chowder is without the heavy cream and butter like it’s sister soup.   The broth is tomato based with more veggies and lots of flavor.  I decided to see what I could come up with to make my own version…

Raid the Pantry Manhattan Style Clam Chowder
1 can ready cut diced tomatoes
(organic preferred)
1 can stewed tomatoes (I used Italian Style)
1 can kidney beans (drained & rinsed)
1 can garbanzo beans (drained & rinsed)
1 small can of green chilies
5-6 cloves of garlic, minced
3 bay leaves
1/2t dried thyme
1t dried oregano
2T dried chopped onion
3c chicken broth (organic preferred)
3c canned clams (strained with juice reserved)
1c clam juice

Put all ingredients in a crock pot on high for 1.5 hours. Do not allow to boil.
Turn to low for 1-3 hours.  Remove bay leaves and serve.

Results – light, flavorful, no added salt and most importantly craving fulfilled!

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