Make our Joe’s Stone Crab Manhattan Clam Chowder Recipe at home. With our Secret Restaurant Recipe your Manhattan Clam Chowder will taste just like Joe’s Stone Crab.

Photo by Mr.TinDC

Joe’s Stone Crab Manhattan Clam Chowder

A Joe’s Stone Crab Copycat Recipe

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Print Pin Recipe

Joe's Stone Crab Manhattan Clam Chowder Recipe

Make our Joe's Stone Crab Manhattan Clam Chowder Recipe at home. With our Secret Restaurant Recipe your Manhattan Clam Chowder will taste just like Joe's Stone Crab.

Prep Time45 minutes mins

Active Time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Lunch, Soup

Cuisine: American, Seafood

Keyword: Joe's Stone Crab, Soup

Yield: 1 Big Pot of Chowder

Ingredients

• 4 ounces Salt Pork cut in 3/4-inch pieces
• 2 Onions peeled and chopped coarse
• 3 medium Carrots chopped
• 2 Ribs Celery trimmed and chopped
• 2 cloves Garlic minced
• 1 1/2 pounds chopped Clams with their Liquid
• Two 3-ounce bottles Clam Juice
• Three 14-ounce cans Tomatoes with Liquid
• 1/4 cup Tomato Paste
• 1/3 cup Ketchup
• 1 tablespoon Kitchen Bouquet Seasoning Sauce
• 2 teaspoon dried Thyme
• Salt and freshly ground Black Pepper to taste
• 3/4 pound Potatoes peeled, cut in eights lengthwise and sliced
• 1/2 small Green Pepper seeded and chopped
• 3 tablespoons Flour mixed with 3 tablespoons Cold Water to thicken soup

Instructions

• Place a large kettle, pot or dutch oven over low heat.
• Add salt pork. Brown salt pork, stirring, until golden, about 20 minutes.
• Remove pork to a plate. Set aside briefly.
• Pour grease into a heat-proof measuring cup. Pour 2 tablespoons back into kettle. Discard the excess or keep for another use.
• Put cooked salt pork back in kettle.
• Add onions, carrots and celery. Increase heat to medium low and cook, stirring occasionally, until they begin to soften and become fragrant, about 10 minutes.
• Add garlic. Cook, stirring, for 2 minutes longer.
• Drain clams, reserving their liquid. Set clams aside.
• Place clam juice in a large bowl or pitcher. Add bottled clam juice and the liquid from the canned tomatoes.
• Measure clam/tomato liquid. Add enough cold water, if needed, to make a total of 7 cups.
• Add this liquid and the tomatoes to the vegetables. Stir to break up the tomatoes.
• Stir in the tomato paste, ketchup, Kitchen Bouquet and a pinch of salt and pepper. Simmer, uncovered, for 45 minutes.
• Add potatoes. Simmer, uncovered, until the potatoes are tender, about 25 minutes longer.
• Add reserved chopped clams and the green pepper to the soup. Simmer 5 minutes longer. Stir the flour and cold water mixture into the simmering soup. Simmer 2 minutes longer.
• Taste. Adjust salt and pepper, if needed.
• Serve hot.

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Photo of “Manhattan Clam Chowder” is by Mr.TinDC and is used by permission under the Attribution-NoDerivs 2.0 Generic (CC BY-ND 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nd/2.0/legalcode. Thank you, Mr.TinDC. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.