Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, 1/2-inch pieces; 1 onion, chopped; 3 carrots, sliced; 3 stalks celery, sliced; 1 bay leaf; 1 teaspoon red pepper flakes, crushed; 1 teaspoon tarragon; 1 large can peeled tomatoes, quartered; 4 cups canned clam juice; 3 potatoes, peeled and cubed; Fresh parsley, chopped; 2 cans clams, chopped

Servings: persons

4 slices bacon, 1/2-inch pieces
1 onion, chopped
3 carrots, sliced
3 stalks celery, sliced
1 bay leaf
1 teaspoon red pepper flakes, crushed
1 teaspoon tarragon
1 large can peeled tomatoes, quartered
4 cups canned clam juice
3 potatoes, peeled and cubed
Fresh parsley, chopped
2 cans clams, chopped

1
In heavy kettle cook bacon over a medium heat until fat is released.
2
Add onion and saute until soft.
3
Add carrots and celery and stir to coat.
4
Add bay leaf, red pepper flakes and tarragon.
5
Cook vegetables and seasonings until tender.
6
Add tomatoes and clam juice.
7
Bring to a simmer.
8
Add potatoes and simmer until tender, about 20 minutes.
9
Add parsley and clams.
10
Simmer for 10 minutes more and serve

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 4 slices bacon, 1/2-inch pieces, 1 onion, chopped, 3 carrots, sliced, 3 stalks celery, sliced, 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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