Manhattan Clam Chowder

Warm up this winter with a cozy bowl of homemade Manhattan clam chowder. This one-pot recipe is made with tender potatoes, chunks of veggies, bacon, and of course, clams! Serve this with a side of crusty bread or light salad and dinner is served.

Course Dinner, lunch

Cuisine American, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 262kcal

Author Sherri Hagymas

Ingredients

4 slices of bacon cut into small pieces
1 green bell pepper diced
1 large onion diced
2 celery stalks chopped
3 cloves garlic minced
28 ounces petite diced tomatoes 1 can, undrained
2 cups clam juice
2 cups chicken broth
3 cups potatoes diced
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
1 bay leaf
13 ounces chopped clams (2) 6.5 ounce cans, each drained and juice reserved

Instructions

In a large pot or Dutch oven, add the diced bacon and cook over medium heat until crispy.
4 slices of bacon
Remove the bacon with a slotted spoon and place on a paper towel lined plate and set aside. Leave the bacon grease in the pot.
Add the diced bell pepper, onion, celery and minced garlic to the pot with reserved bacon grease and sauté for about 5-7 minutes until they begin to soften.
1 green bell pepper, 1 large onion, 2 celery stalks, 3 cloves garlic
Stir in the undrained tomatoes, clam juice (from the canned clams and the clam juice itself), chicken broth, diced potatoes, dried thyme, salt, pepper and bay leaf.
28 ounces petite diced tomatoes, 2 cups clam juice, 2 cups chicken broth, 3 cups potatoes, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon black pepper, 1 bay leaf
Bring to a boil and then reduce to simmer and cook for about 15-20 minutes until the potatoes are fork tender, .
Once the potatoes are cooked, add the drained clams and cooked bacon back into the soup.
13 ounces chopped clams
Cook another 1-2 minutes until everything is heated thoroughly.
Remove bay leaf prior to serving.

Notes

I used Snow’s All Natural Clam Juice

I used Snow’s Chopped Clams, but feel free to use a different brand.

Store leftover in an airtight container in the refrigerator for up to 3 days.

To reheat, place in an a pot and warm it on the stovetop over medium heat until heated through.

I don't recommended freezing this soup. The texture of the potatoes may become grainy when reheated.

Substitutions

Use turkey bacon or a plant-based bacon substitute for vegetarian version. You can also just add a bit of liquid smoke or smoked paprika for that smoky flavor that bacon gives.

Use leeks or shallots instead of the onion.

Swap the fennel or bok choy.

Substitute orange, red or yellow bell peppers.

Add a diced jalapeno pepper for extra heat.

Use ⅛ teaspoon of garlic powder for each clove of fresh garlic.

You can use fresh diced tomatoes instead of canned or tomato sauce or crushed tomatoes.

Substitute fish stock or vegetable stock for the clam juice.

Use vegetable broth or water instead of chicken stock.

I used Russet but use any favorite kind of potatoes like Yukon Gold or red.

Use fresh thyme (use three times as much) or substitute it with dried basil or oregano.

Substitute clams for other types of seafood like shrimp, scallops, or chunks of firm white fish.

What can I serve with this recipe?

Serve with saltine crackers or oyster crackers.

Crusty bread is perfect for dipping in the chowder.

A simple salad with your favorite salad dressing.

Nutrition