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Manhattan Clam Chowder


This recipe features classic easy-to find ingredients: It''s super easy to make and it tastes great!

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Rate this recipe 4.7/5 (3 Votes)


  • 8 slices bacon, chopped
  • 2 cups chopped clams (canned or fresh frozen)
  • 4 cups clam juice
  • 1/2 cup dry white wine (chardonnay)
  • 1 large onion, chopped
  • 2 carrots, medium size, diced
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 28 ounces canned whole tomatoes, drained then chopped
  • 1 tablespoon tomato paste
  • 4 medium potatoes, peeled and diced
  • 2 -3 dashes Tabasco sauce (optional)


Servings 4
Preparation time 15mins
Cooking time 45mins


Step 1

In a large pot, saute bacon until brown and crispy. Pour off 1/2 the fat. Add the onion, carrots,celery, thyme and parsley and saute for about 3 minutes (or until softened). Add tomatoes, tomato paste and garlic, cook for 2 minutes. Add wine and clam nectar. Bring to a boil. Add the potatoes, reduce heat, and simmer for about 10 minute or until potatoes are tender. Stir in clams and cook for a few more minutes (to heat the clams). Serve with nice crusty rolls.

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