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Ye Olde Daddy's Clam Chowder


Rendition of Manhattan Clam Chowder

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Rate this recipe 4.1/5 (8 Votes)


  • 2 Tbsp canola oil
  • 2 large onions diced
  • 4 medium carrots peeled and diced
  • 1 stalk celery diced
  • 3/4 tsp kosher salt
  • 1 tsp old bay seasoning
  • 1/2 tsp freshly ground black pepper
  • 1 can(s( 28 oz.crushed tomatoes
  • 1 bottle 8 oz. clam juice
  • 1 bottle 8 oz. water
  • 5 slice bacon, cooked (I use turkey bacon)
  • 2 Idaho potatoes peeled and diced 1/2 inch
  • 6 oz. fresh string beans, 1 inch pieces
  • 16 oz. frozen corn
  • 1/2 tsp each dried thyme and dried oregano
  • 2 tsp sugar or splenda no calorie sweetener
  • 3 can(s) chopped or minced clams
  • additional water if broth is too thick
  • 1 tsp crushed red pepper flakes (optional)


Preparation time 20mins
Cooking time 80mins


Step 1

1. In large soup pot, on medium low temp, heat canola oil. Add onions, carrots and celery. Then add salt, pepper and Old Bay Seasoning and mix to combine. Cover pot, lower heat a bit and sweat vegetables until they're soft, about 5-8 minutes. Add cooked bacon and stir to combine.

2. Add crushed tomatoes, clam broth and water. Bring liquids to a simmer and cook covered on low for 20 minutes, Cook on very low if the liquids are bubbling too much. Add sugar and simmer another 5 minutes. Taste for seasoning and make sure the tomatoes are sweet enough. Add more sugar if necessary.

3. Add diced potatoes and simmer on low 15 minutes, covered. Add string beans, corn oregano, thyme and red pepper flakes if using. Cook 5 minutes and add the clams. Stir, let clams heat up and you're ready to serve.

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