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Manhattan Clam Chowder

Manhattan Clam Chowder

  • Author: The Commish
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Snack/Appetizer


  • 2 bacon slices, cut into 1/2-inch pieces
  • 1/3 cup onion, chopped
  • 3 tablespoons green pepper, diced
  • 3 tablespoons celery, diced
  • 2/3 cup potato, peeled, diced
  • 1 (8-ounce) bottle clam juice
  • 1 (8-ounce) can diced tomatoes, undrained
  • 18 small, hard-shelled clams, scrubbed well
  • 2 tablespoons flat parsley, chopped
  • Salt and pepper, to taste


  1. In a medium saucepan over medium heat, cook bacon pieces until golden, about 5 minutes. Reduce heat to low. Add onion, green pepper and celery. Cook until vegetables have softened, about 5 minutes. Stir in potato, clam juice and tomatoes. Cover and simmer, 10 minutes.
  2. Stir in clams, re-cover, and simmer until clams open, about 10 minutes. Remove from heat.
  3. Using tongs, remove clamshells. Detach clams, and return them to the chowder.
  4. Stir in parsley, and add salt and pepper, to taste.


If you’re in a hurry, substitute 3/4 cup of minced clam instead of whole clams.