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Manhattan Clam Chowder Recipe

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 servings


  • 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


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 and black pepper, bay leaf and dried herbs. Cook until the vegetables are softened and beginning to turn 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 fairly 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.


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.