My Moms Italian Red Clam Chowder

Hi guys I love this recipe, my Mother made this chowder  for us on  Friday’s .  Especially that we didn’t eat “Meat on Friday”, during  the Lent  season.    My family loves this recipe , I’m sure yours will  too  .   You can also add fresh whole clams if you prefer.  Just make sure  you have time to clean your clams under cold running water, and remove any debris.  Add the Raw Clams at least ten minutes to your pot and allow to simmer  prior to serving .   I love this recipe too,  because  a few chops of the vegetables and the hard work  is done , the rest is opening a few cans.


  1. 1 8 fl oz. Clam Juice
  2. 1 8 oz tomato sauce and 1 can of water
  3. 1 10 oz  Fancy Whole Baby Clams in Can
  4. 3  Medium Carrots Chopped
  5. 3 Stalks of Celery Chopped
  6. 3 Russet Potatoes Chopped pre-boiled
  7. 1 Medium Oinion  Chopped
  8. 1 Bay Leaf
  9. 1 tsp. Salt
  10. 1 tsp. Black pepper
  11. 1 tsp. Oregano
  12. 1 tsp. Garlic Powder
  13. 1 lb. of Ditalini Pasta

In a stock pot sauté your medium chopped onion, sauté till translucent in olive oil.  Add carrots, and  celery  sauté with your onion.  Add Clam Juice, Tomatoe Sauce and one can of water from your 8 oz of tomatoe sauce.  Mixing all ingredients, add seasoning Bay Leaf , Salt and Pepper , Oregano and Garlic Powder.  Let simmer till your vegetables are done.  Then add pre-boiled potatoes and   Fancy Whole Baby Clams.    Cook your Ditalini according to directions and then add to your chowder.
This is a Easy Manhattan Clam Chowder Soup Enjoyed by Many family members of mine , and thought I would share it with You.

My Motto Is Love ❤️  Through Food !

2 thoughts on “My Moms Italian Red Clam Chowder

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