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Manhattan Clam Chowder Recipe

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 4 servings

Ingredients

  • 3 slices bacon
  • 1 medium onion diced
  • 2 ribs celery diced
  • salt and pepper to taste
  • 1 bay leaf
  • 1 teaspoon dried herbs
  • ½ cup white wine optional
  • 1 cup clam juice
  • 2 cups fish stock or chicken stock
  • 16 ounces whole tomatoes canned
  • 2 cups potato peeled and diced
  • 2 cups clams chopped
  • fresh parsley minced, for garnish

Instructions

For Manhattan Clam Chowder

  • Cook the bacon over medium heat until crisp. Drain and crumble—Reserve for later.
  • Cook the bacon over medium heat until crisp. Drain and crumble. Set aside.
  • Sauté the onion and celery in the bacon drippings with salt, black pepper, bay leaf, and dried herbs. Cook until the vegetables are softened and turning golden around the edges.
  • Return the bacon to the pan and add the wine. Reduce until almost dry.
  • Add the clam juice, stock or broth, and tomatoes with juice.
  • Crush the tomatoes in the pot with the back of a wooden spoon, but leave them in pretty large pieces. Let simmer for about 20 minutes.
  • Add the potatoes and simmer until the potatoes are tender about ten more minutes.
  • Taste and correct the seasonings.
  • Ladle into bowls and top each with some fresh minced parsley.

Notes

If you would like the soup to be a little thicker, simply mash some of the potatoes against the side of the pan and stir to blend.