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chunky manhattan clam chowder

souxie avatar
Recipe by
Susan Bickta
@souxie
Kutztown, PA

This is a "quicky" version of clam chowder my mother used to make. She would hand grind all of the vegetables and clams and cook all in bacon fat. Her chowder is awesome, but, this quick version is close to hers and got her approval.

►
yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For chunky manhattan clam chowder

  • 6 slice
    bacon, chopped
  • 1 can
    white clam sauce (15 ounces)
  • 2 Tbsp
    olive oil (from can of clam sauce)
  • 1 md
    onion, chopped
  • 3 stalk
    celery, diced
  • 2 lg
    carrots, shredded
  • 1 can
    diced tomatoes, undrained (14.5 ounces)
  • 1 can
    tomato sauce (15 ounces)
  • 2 can
    diced potatoes, drained (14.5 ounces)
  • 2 c
    v-8 vegetable juice
  • 1 c
    water
  • 1 jar
    clam juice (8 ounces)
  • 2 tsp
    clam base (from an 8 ounce jar)
  • 2 can
    minced clams, undrained (6.5 ounce each)
  • 2 tsp
    dried parsley flakes

How To Make chunky manhattan clam chowder

  • 1
    Cook bacon in a 4 quart Dutch oven over medium high heat until crispy. Remove bacon from Dutch oven and set aside.
  • 2
    In the same Dutch oven, with the rendered bacon fat, add 2 tablespoons of the oil from the can of white clam sauce.
  • 3
    Add the onion, celery and carrots and cook for 4-5 minutes, stirring often, until crisp tender.
  • 4
    Add the diced tomatoes, tomato sauce, diced potatoes, clam sauce (Before adding, remove as much of the olive oil that is left floating on top as you can.), V-8 juice, water, clam juice and reserved cooked bacon.
  • 5
    Mix well and cook for 5-6 minutes or until heated through. Add the clam base and clams and cook an additional 5 minutes, stirring often to make sure clam base has "dissolved".
  • 6
    Just before serving, mix in the dried parsley flakes.
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