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Manhattan Clam Chowder Recipe

Manhattan Clam Chowder

Prep Time 25 mins
Cook Time 1 min
Total Time 26 mins
Servings 12


  • 5 slices of bacon diced, and cooked, fat reserved
  • 1 whole onion diced
  • 1 large carrot diced (about 1 1/2 cups)
  • 4 ribs of celery diced
  • 12 oz tomato juice
  • 4 large yukon gold potatoes peeled, and cubed
  • 5 cloves of garlic minced
  • 2 whole bay leaves
  • 4 cups of shrimp stock or clam or seafood
  • 28 oz can of crushed tomatoes
  • 28 oz chopped sea clams
  • 1/2 tsp thyme
  • 1/2 tsp cracked black pepper
  • salt to taste
  • dash of worchestershire sauce
  • dash of Tabasco or your favorite hot sauce


  • Begin by cooking your bacon on medium heat in a large skillet. During this time, prepare your vegetables.
  • Once the bacon is cooked, remove the bacon with a slotted spoon and set aside to drain on a paper towel. Reserve two tablespoons of the bacon fat, and return back to medium heat. Toss in the onions, carrots, and celery, cooking for about 5 minutes to sweat the vegetables. Toss in the garlic, cooking for a couple of more minutes, then toss the bacon back into the mixture, giving it a good toss.
  • Next, get a large pot on the stove, and bring that up to medium heat.
  • Add the vegetable mixture from skillet into the soup pot, then toss in the potatoes, giving those a good stir. Add in the bay leaves, thyme, tomato juice, crushed tomatoes, clams, and stock, giving that a good stir. Season with a pinch of salt, and the cracked black pepper. Add the Tabasco and worchestershire sauce, give another stir, and bring to a boil.
  • Once boiling, reduce the heat to simmer, and cook for about an hour or until the potatoes are fork tender.
  • Ladle into a bowl, and you are all set with some delicious Manhattan clam chowder. This one might have you thinking about all of that heavy cream in the traditional one.