Saturday Night Manhattan Clam Chowder Recipe

Name: Saturday Night Manhattan Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cherrystone clams, steamed or (29 ounce) can minced clams, drained; 12 ounces bacon, diced; 1 1/2 cups onions, chopped; 3 garlic cloves, minced; 1 cup green pepper, chopped; 1 1/2 cups carrots, chopped; 1 cup celery, chopped; 1 (28 ounce) can crushed tomatoes, I use Red Pack; 2 (14 ounce) cans diced tomatoes; 3 cups clam juice, from the steamed clams or 3 cups bottled clam juice; 3 cups chicken broth or 3 cups water; 1 tablespoon italian seasoning; 1 teaspoon fresh ground pepper; 4 -6 yukon gold potatoes, cubed; 1/2 cup fresh parsley, chopped; 1 lb cooked shrimp, shelled, tails off (add this to make the chowder over the top, but it's optional)

Servings: persons

1 cherrystone clams, steamed or (29 ounce) can minced clams, drained
12 ounces bacon, diced
1 1/2 cups onions, chopped
3 garlic cloves, minced
1 cup green pepper, chopped
1 1/2 cups carrots, chopped
1 cup celery, chopped
1 (28 ounce) can crushed tomatoes, I use Red Pack
2 (14 ounce) cans diced tomatoes
3 cups clam juice, from the steamed clams or 3 cups bottled clam juice
3 cups chicken broth or 3 cups water
1 tablespoon italian seasoning
1 teaspoon fresh ground pepper
4 -6 yukon gold potatoes, cubed
1/2 cup fresh parsley, chopped
1 lb cooked shrimp, shelled, tails off (add this to make the chowder over the top, but it's optional)

1
Steam clams in a large pot and reserve the liquid that is left- it should measure about 3+ cups.
2
Chop the clams.
3
In a large pot, cook the bacon over medium/high heat until slightly crisp.
4
Add the onions and cook, stirring until transparent.
5
Add the garlic, pepper, carrot and celery and cook for about a minute or two.
6
Add the clams, tomatoes, clam liquid, chicken broth, Italian seasoning, and ground pepper.
7
Bring to a boil and add potatoes.
8
Simmer 30 minutes or until potatoes are tender.
9
Season with salt, pepper and hot sauce for a little heat, if desired.
10
Add chopped parsley.
11
Add the cooked shrimp now if you plan to use them, but do not continue to cook or the shrimp will get tough.
12
You should only warm the shrimp over for best results.

1184

kcal

Calories

Fat

Carbs

126

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 16 ingredients. The key ingredients include: 1 cherrystone clams, steamed or (29 ounce) can minced clams, drained, 12 ounces bacon, diced, 1 1/2 cups onions, chopped, 3 garlic cloves, minced, and more.

Yes, Saturday Night 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!

Saturday Night Manhattan Clam Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions