Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 5 bacon slices, diced; 2 1/2 c. diced onions; 1 1/2 c. diced carrots; 1 c. diced celery; 2 Tbsp. chopped parsley; 5 c. water; 2 c. diced potatoes; 3 doz. hard-shell clams, shucked, with liquid reserved; 1 (28 oz.) can tomatoes; 1 bay leaf; 1 1/2 tsp. salt; 1 tsp. thyme leaves; 1/4 tsp. pepper

Servings: persons

5 bacon slices, diced
2 1/2 c. diced onions
1 1/2 c. diced carrots
1 c. diced celery
2 Tbsp. chopped parsley
5 c. water
2 c. diced potatoes
3 doz. hard-shell clams, shucked, with liquid reserved
1 (28 oz.) can tomatoes
1 bay leaf
1 1/2 tsp. salt
1 tsp. thyme leaves
1/4 tsp. pepper

1
Begin 1 1/2 hours ahead.
2
In 5-quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan.
3
Add onions and cook until tender, about 10 minutes.
4
Add carrots, celery and parsley; cook 5 minutes.
5
Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme and pepper; heat to boiling.
6
Reduce heat to low; cover and simmer 20 minutes, stirring often.
7
With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 bacon slices, diced, 2 1/2 c. diced onions, 1 1/2 c. diced carrots, 1 c. diced celery, and more.

Yes, Manhattan Clam Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Manhattan Clam Chowder

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