Manhattan Clam Chowder

Manhattan Clam Chowder

Photo by jenniferj

  • Prep Time


  • Total Time


  • Servings



  • l lg. can clams, broth reserved

  • 1

    cup dry white wine

  • 4

    slices bacon cut ½" lengths

  • 2

    cups finely-chopped onion

  • 1

    cup finely-chopped celery

  • ½

    cup chopped bell pepper

  • ¾

    cup diced carrot

  • tablespoons minced garlic

  • 3

    bay leaves

  • teaspoons dried oregano leaves

  • 4

    sprigs fresh thyme

  • ½

    teaspoon crushed red pepper

  • pounds potatoes peeled, and cut into ½" cubes

  • 1

    cup chicken stock

  • 28

    -oz can whole tomatoes, chopped and juices reserved

  • ¼

    cup chopped parsley leaves

  • Salt to taste

  • Freshly-ground black pepper to taste


In a large heavy pot add bacon and render until golden and crispy. Pour off all fat except 4 tablespoons. Add onions, celery, bell pepper and carrots and cook for 10 minutes, until vegetables are softened. Do not allow to color. Add wine and reduce. Then add garlic, bay leaves, oregano, thyme and crushed red pepper and cook an additional 2 minutes. Increase heat to high and add potatoes, reserved clam broth, and chicken stock and bring to a boil, covered. Cook for 20 minutes, or until potatoes are tender and the broth has thickened somewhat. Add tomatoes and continue to cook for 10 to 15 minutes. Remove the pot from the heat and add reserved clams and parsley and season with pepper and salt, if necessary. Allow chowder to sit for up to 1 hour to allow flavors to meld, then reheat slowly over low fire if necessary. Do not allow to boil. This recipe yields 6 to 8 main course servings.


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