Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: bacon ... 4-6 slices; cut into .5 inch squares; onion ... 1 cup; chopped; green pepper ... .5 cup; chopped; celery ... .5 cup; chopped; boiling potato; 2 cups; cut into .5 inch pieces; clam broth (or juice) ... 2-2.5 cups; tomato ... 2-2.5 cups; chopped with juice retained; clams ... 2-3 dozen (medium); cut into .5 inch pieces; fresh basil ... 3 TBL; chopped fine; flat-leaf parsley ... 3 TBL; chopped fine; kosher salt ...; black pepper ...; tobasco (OPTIONAL) ...

Servings: persons

bacon ... 4-6 slices; cut into .5 inch squares
onion ... 1 cup; chopped
green pepper ... .5 cup; chopped
celery ... .5 cup; chopped
boiling potato; 2 cups; cut into .5 inch pieces
clam broth (or juice) ... 2-2.5 cups
tomato ... 2-2.5 cups; chopped with juice retained
clams ... 2-3 dozen (medium); cut into .5 inch pieces
fresh basil ... 3 TBL; chopped fine
flat-leaf parsley ... 3 TBL; chopped fine
kosher salt ...
black pepper ...
tobasco (OPTIONAL) ...

1
Heat a heavy-bottom pot.
2
Heat 2 TBL cooking oil in saucepan for no more than one minute. Add bacon pieces; cook over medium heat (stirring) until fully cooked (about 5 minutes).
3
Reduce heat to low. Add onion, pepper, & celery; cook (stirring) until soft (about 3-5 minutes).
4
Add potato; continue cooking (stirring) for 2 minutes.
5
Add clam broth (juice) and tomato (with juice); reduce heat to simmer and cook (covered) for 10 minutes.
6
Add basil and continue to simmer (uncovered) for 2-3 minutes.
7
CLAMS; option 1 ... if raw in shell, scrub shell. Place in pot; simmer (stirring) for 8-10 minutes (until open). Discard unopened clams. Remove pot from heat. Remove clams; allow to cool; remove meat from shell; return meat to mixture with some shells.
8
CLAMS; option 2 ... if already cooked, place in pot; simmer (stirring) for 10 minutes.
9
Stir in parsley, salt, pepper and tobasco to taste. Serve with oyster crackers.
10
NOTE: mixture without clams can be made, reserved, and frozen. When needed, bring to simmer for 5 minutes before adding clams.

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

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 13 ingredients. The key ingredients include: bacon ... 4-6 slices; cut into .5 inch squares, onion ... 1 cup; chopped, green pepper ... .5 cup; chopped, celery ... .5 cup; chopped, 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