Manhattan Clam Chowder Recipe

This Manhattan clam chowder recipe a rich and delicious soup.

Special Offer

Get the Fat Burning Kitchen Book - FREE

Your 24 Hour Diet Transformation to Make Your Body a Fat-Burning Machine! Get your FREE copy here.

Ingredients

2 slices bacon
1 Tbsp olive oil
2 carrots, peeled and sliced
2 celery stalks, chopped
1 onion, chopped
1 large garlic clove, minced
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
2 bay leaves
12 ounces crushed tomatoes
1 pound potatoes, peeled and cut into 2-inch chunks
1 14-ounce can of clam broth or juice
2 10-ounce cans of baby clams, juice reserved
12 dozen live small clams
Salt and black pepper to taste
Tabasco or other hot sauce

Directions

Start by rendering the bacon fat. Slowly cook the bacon in the olive oil on medium-low heat until crispy. Remove bacon, chop and set aside.

Turn heat to medium-high and saute the carrots, celery and onions for about 4-5 minutes, or until soft and translucent. Return chopped bacon to pot.

Add in garlic and continue cooking for another minute.

Add herbs, tomato juice, clam broth and juice from canned clams. Mix together and then add potatoes. Bring to a low boil and then cover and simmer on medium heat for about 30-40 minutes.

When the potatoes are tender, add the canned and live clams and then cover and simmer for 5-10 minutes or until the live clams open up.

Add hot sauce, salt and black pepper to taste.

Place a clam-in-a-shell or two into each bowl for serving.

Yummigram - Recipe App!
Cucumber Dill Sour Cream Salad
Creamy Cauliflower
Southern Fried Chicken
Pan Fried Fish
Pasta With Mussels
Corn Bread
Honey Glazed Ham
Tasty Cranberry Meatballs
Glorified Crock Pot Mashed Potatoes
Contact Us | Privacy Policy | Site Map