Manhattan Clam Chowder Recipe

Name: Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) vegetable oil; 4 slices bacon; 2 onions, finely chopped; 2 stalks celery, thinly sliced; 2 carrots, peeled and diced; 2 cloves garlic, minced; 1 tsp (5 ml) dried thyme; 1/2 tsp (2 ml) cracked black peppercorns; 1 cup (250 ml) dry white wine or water mixed with 2 tsp (10 ml) lemon juice; 1 can (28 oz/796 ml) diced tomatoes, with juice; 1 cup (250 ml) bottled clam juice; 1 cup (250 ml) water; 2 potatoes, finely diced (see tips); 2 1/2 lbs (1.25 kg) clams, cleaned (see tips); 1 cup (250 ml) corn kernels, thawed if frozen; Finely chopped fresh parsley

Servings: persons

1 tbsp (15 ml) vegetable oil
4 slices bacon
2 onions, finely chopped
2 stalks celery, thinly sliced
2 carrots, peeled and diced
2 cloves garlic, minced
1 tsp (5 ml) dried thyme
1/2 tsp (2 ml) cracked black peppercorns
1 cup (250 ml) dry white wine or water mixed with 2 tsp (10 ml) lemon juice
1 can (28 oz/796 ml) diced tomatoes, with juice
1 cup (250 ml) bottled clam juice
1 cup (250 ml) water
2 potatoes, finely diced (see tips)
2 1/2 lbs (1.25 kg) clams, cleaned (see tips)
1 cup (250 ml) corn kernels, thawed if frozen
Finely chopped fresh parsley

1
In a skillet, heat oil over medium-high heat for 30 seconds.
2
Add bacon and cook until crisp.
3
Drain on a paper towel and crumble.
4
Cover and refrigerate until ready to use.
5
Drain off all but 2 tbsp (25 ml) fat from pan.
6
Reduce heat to medium.
7
Add onions, celery and carrots to pan and cook, stirring, until softened, about 7 minutes.
8
Add garlic, thyme and peppercorns; cook, stirring, for 1 minute.
9
Add wine, bring to a boil and cook until reduced by half, about 3 minutes.
10
(If you are using water, add it with the tomatoes.)
11
Add tomatoes with juice, clam juice and water; bring to a boil.
12
Transfer to slow cooker stoneware.
13
Stir in potatoes.
14
Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender.
15
Discard any clams that are open.
16
In a large saucepan, over medium-high heat, bring 1/2 cup (125 ml) water to a rapid boil.
17
Add clams, cover and cook, shaking the pot, until all the clams open.
18
Discard any that do not open.
19
Strain cooking liquid through a fine sieve.
20
Using a fork, remove clam meat from shells.
21
Add clam meat and cooking liquid to slow cooker, along with corn and reserved bacon.
22
Cover and cook on High for 15 minutes, until corn is tender and mixture is heated through.
23
Ladle into bowls and garnish liberally with parsley.
24
MAKE AHEAD
25
Complete Steps 1 and Cover and refrigerate for up to 2 days.
26
When ready to cook, continue with the recipe.

373

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 16 ingredients. The key ingredients include: 1 tbsp (15 ml) vegetable oil, 4 slices bacon, 2 onions, finely chopped, 2 stalks celery, thinly 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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