Manhattan Vegetable And Clam Chowder Recipe

This Manhattan Clam Chowder is an irresistible side dish. Enjoy this Manhattan Clam Chowder with your loved ones in the coming weekend party!




 Uncooked bacon slices3 , diced
 Butter2 Tablespoon
 Celery2⁄3 Cup (10.67 tbs), diced
 Onion2⁄3 Cup (10.67 tbs), diced
 Potatoes2 Small, diced
 Tomato juice2 Cup (32 tbs)
 Clams1 Can (10 oz) (Undrained)
 Clam juice1 Bottle (1 l)
 Light cream1⁄2 Cup (8 tbs)
 Tomatoes3 Medium, diced
 Dill weed1⁄2 Teaspoon
 Frozen clams8 (In Shell)


In glass bowl, cook diced bacon on high (9) for 3 minutes or until cooked.
Add butter, cook on high (9) for 1 minute or until butter is melted.
Add celery, onion and potatoes.
Cover, cook on high (9) for 4 minutes or until vegetables are tender, stirring once during cooking.
Add remaining ingredients and cook on roast (7) for 20 minutes for flavors to combine.
Stir 3 times during cooking.
Add frozen clams during last 5 minutes of cooking Discard any that have not opened after cooking.