Manhattan Clam Chowder

Marsha Gardner


My father-in-law preferred a tomato based clam chowder over the traditional cream based chowder. I made this chowder for him often because he loved it so much.


★★★★★ 2 votes

about 12 cups
Stove Top


  • 6 slice
    bacon, coarsely chopped
  • 1 large
    onion, chopped
  • 3
    celery ribs, minced
  • 1 clove
    garlic, minced
  • 2 c
  • 1 qt
    tomatoes, chopped
  • 2 medium
    carrots, diced
  • 3 c
    potatoes, diced
  • 1/2 tsp
    kosher salt
  • 1/2 tsp
    freshly ground black pepper
  • 1 1/2 tsp
    thyme, dried
  • 1
    bay leaf
  • 3-6 1/2 oz
    cans clams, minced, undrained
  • 2 Tbsp

How to Make Manhattan Clam Chowder


  1. Cook bacon in a Dutch oven until lightly browned. Add onion, celery and garlic; saute until tender. Add water and next 7 ingredients.
  2. Cook , uncovered, over medium heat 20 minutes or until potatoes are tende.
  3. Drain clams; reserve liquid. Add cornstarch to liquid; stir until smooth. Stir clams and liquid into vegetable mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minutes or until slightly thickened.

Printable Recipe Card

About Manhattan Clam Chowder

Course/Dish: Chowders
Main Ingredient: Seafood
Regional Style: American

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