Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (10 ounce) cans baby clams, drained (juice reserved); 3 cups clam juice (or water); 3 ounces salt pork, finely minced; 1 cup diced onion; 1/2 cup diced carrot; 1 cup diced celery; 1/2 cup diced leek (white part only); 1/2 cup diced green bell pepper; 2 cloves garlic, mashed to a paste; 1 (16 ounce) can diced tomatoes; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 2 medium potatoes, peeled and diced; 1 teaspoon salt (to taste); 1/2 teaspoon white pepper (to taste); 1/2 teaspoon Tabasco sauce (to taste); 1/2 teaspoon Worcestershire sauce (to taste); 1/2 teaspoon Old Bay Seasoning (to taste)

Servings: persons

3 (10 ounce) cans baby clams, drained (juice reserved)
3 cups clam juice (or water)
3 ounces salt pork, finely minced
1 cup diced onion
1/2 cup diced carrot
1 cup diced celery
1/2 cup diced leek (white part only)
1/2 cup diced green bell pepper
2 cloves garlic, mashed to a paste
1 (16 ounce) can diced tomatoes
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
2 medium potatoes, peeled and diced
1 teaspoon salt (to taste)
1/2 teaspoon white pepper (to taste)
1/2 teaspoon Tabasco sauce (to taste)
1/2 teaspoon Worcestershire sauce (to taste)
1/2 teaspoon Old Bay Seasoning (to taste)

1
Place the salt pork in the soup pot and cook until the fat renders; add the onions, carrots, celery, leeks and green peppers to the fat and cook, stirring, until the vegetables are tender.
2
Add the garlic and cook until it becomes aromatic, then add the clam juice (or water, if using), the reserved juice from the clams, the diced tomatoes, the bay leaf, the thyme, and oregano; simmer for 30 minutes.
3
Add the potatoes and simmer until they are tender, about 20-25 minutes more.
4
Skim the soup for fat or chill to allow it to rise and remove; discard bay leaf.
5
If chilled, heat through, then add clams and seasonings (salt, pepper, Tabasco, Worcestershire, and Old Bay).
6
Serve when hot, about 2-3 minutes after adding clams.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 (10 ounce) cans baby clams, drained (juice reserved), 3 cups clam juice (or water), 3 ounces salt pork, finely minced, 1 cup diced onion, 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.

That's it — enjoy your meal!

Manhattan Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions