Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 chowder clams; 18 pound lean salt pork (see note); 1 1/2 cups finely chopped onions; 1 cup finely chopped green pepper; 1 cup finely chopped carrots; 3/4 cup finely chopped celery; 3 cups crushed, canned, imported tomatoes with liquid; 3 cups clam broth; 3 cups water; 1 bay leaf; 1 teaspoon dried thyme; Salt to taste, if desired; Freshly ground pepper to taste; 3/4 pound potatoes, peeled and cut into 1/4-inch cubes, about 1 1/2 cups; 1/2 cup finely chopped parsley

Servings: persons

24 chowder clams
18 pound lean salt pork (see note)
1 1/2 cups finely chopped onions
1 cup finely chopped green pepper
1 cup finely chopped carrots
3/4 cup finely chopped celery
3 cups crushed, canned, imported tomatoes with liquid
3 cups clam broth
3 cups water
1 bay leaf
1 teaspoon dried thyme
Salt to taste, if desired
Freshly ground pepper to taste
3/4 pound potatoes, peeled and cut into 1/4-inch cubes, about 1 1/2 cups
1/2 cup finely chopped parsley

1
Remove and set aside the tough muscle of each clam.
2
Reserve both the muscle and softer body portions.
3
Chop the muscles as finely as possible or puree them in a food processor, leaving the meat a bit coarse but fine.
4
There should be about one and one- quarter cups.
5
Cut the salt pork into very fine dice.
6
Put the dice into a kettle and cook, stirring often, until they are rendered of fat and are slightly crisp.
7
Add the onions and cook, stirring, until they are wilted.
8
Add the green pepper, carrots and celery, and cook, stirring, about one minute.
9
Add the chopped clam muscles, tomatoes, broth, water, bay leaf, thyme, salt and pepper.
10
Bring to the boil and add the potatoes.
11
Simmer, skimming the surface to remove all trace of foam and scum, 20 to 30 minutes or until the potatoes are tender.
12
Finely chop the soft body portions of the clams or chop them using a food processor.
13
Add this to the chowder and continue cooking five minutes, skimming the surface as necessary.
14
Remove the bay leaf.
15
Stir in the parsley and serve.

207

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 15 ingredients. The key ingredients include: 24 chowder clams, 18 pound lean salt pork (see note), 1 1/2 cups finely chopped onions, 1 cup finely chopped green pepper, 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