Manhattan clam chowder from Joy of Cooking - All About Soups & Stews (page 79) by Ethan Becker and Irma S. Rombauer and Marion Rombauer Becker

  • green bell pepper
  • celery
  • Show all ingredients...
  • Serves : 10 cups

  • EYB Comments

    Can substitute other hard-shell clams for quahog clams. Recipe specifies using the book's "Fish fumet," p21, or "Express fish broth," p28.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other hard-shell clams for quahog clams. Recipe specifies using the book's "Fish fumet," p21, or "Express fish broth," p28.

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