Manhattan Clam Chowder

Manhattan style clam chowder is tomato based and much lighter than the original version.

Also try our other recipes > Award Winning Instant Pot Chili

  • 4 strips bacon
  • 1 large onion, diced
  • 1 stalk celery, chopped
  • 1 large carrot, chopped
  • 2 cloves garlic, minced
  • 1 (8-oz.) jar clam juice
  • 1 (28-oz.) can crushed tomatoes 
  • 2 large Yukon Gold potatoes, cubed
  • 1/4 tsp. crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 (10-oz.) can clams
  • 1/3 c. heavy cream
  • Freshly chopped parsley, for garnish


  1. In a large pot over medium heat, cook bacon. Remove from pan and drain on a paper towel lined plate. To the same pot, add onion, celery, and carrot. Cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. 
  2. Add clam juice, crushed tomatoes, and potatoes. Season with red pepper flakes, salt, and pepper. Bring to a boil then reduce heat and let simmer, covered, until potatoes are tender, 15 minutes. 
  3. Chop bacon. Add bacon, clams, and heavy cream to pot and simmer, uncovered, 10 minutes more. 
  4. Garnish with parsley to serve.

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