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 thick-cut bacon, cut into 1/2 inch dice; 2 leeks, white and light green parts only, cleaned and finely chopped; 3 stalks celery, cut into 1/2-inch slices; 2 russet potatoes, peeled and cut into 1/2-inch dice; 2 garlic cloves, minced; 1 (28 ounce) can diced tomatoes, with juice; 2 (6 1/2 ounce) cans minced clams, juice drained and reserved; salt; fresh ground pepper; 2 teaspoons fresh lemon juice; 2 tablespoons finely chopped fresh flat-leaf parsley; chowder cracker, for serving

Servings: persons

4 slices thick-cut bacon, cut into 1/2 inch dice
2 leeks, white and light green parts only, cleaned and finely chopped
3 stalks celery, cut into 1/2-inch slices
2 russet potatoes, peeled and cut into 1/2-inch dice
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with juice
2 (6 1/2 ounce) cans minced clams, juice drained and reserved
salt
fresh ground pepper
2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh flat-leaf parsley
chowder cracker, for serving

1
In a soup pot over med-high heat, saute the bacon until browned but not crisp, about 3 minutes.
2
Add the leeks, celery, and potatoes and cook, stirring occasionally, until the vegetables are softened and nicely coated, about 3 minutes.
3
Add the garlic and saute for 1 minute longer.
4
Add the tomatoes with their juice, 3 cups water, and the reserved clam juice and bring to a boil over high heat.
5
Decrease heat to med-low and simmer, covered, until the potatoes are tender when pierced with a fork, about 15 minutes.
6
Remove from the heat.
7
Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
8
Add the clams, salt and pepper to taste, and lemon juice and return to med-low heat.
9
Cook gently until the clams are heated through, about 3 minutes.
10
Taste and adjust the seasoning.
11
Add the parsley and stir to combine.
12
Ladle the chowder into warmed bowls and serve at once, topped with the crackers.

295

kcal

Calories

Fat

Carbs

Protein

Fat 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 12 ingredients. The key ingredients include: 4 slices thick-cut bacon, cut into 1/2 inch dice, 2 leeks, white and light green parts only, cleaned and finely chopped, 3 stalks celery, cut into 1/2-inch slices, 2 russet potatoes, peeled and cut into 1/2-inch dice, 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