Manhattan Clam Chowder Recipe

This Manhattan clam chowder recipe a rich and delicious soup.


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


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.