Manhattan Clam Chowder

Manhattan-Clam-Chowder-2Here’s another Bellomo family favorite from Mom’s cookbooks.

Manhattan Clam Chowder – Makes 8 large servings [Mom would double or triple the recipe]


  • 4 bacon slices, diced
  • 1 C. sliced onion (about 4)
  • 1 C. diced carrots (about 4)
  • 1 C. diced celery
  • 1 Tbsp. chopped parley
  • 1 can (28 oz.) tomatoes
  • 2 jars (11½ oz. size) clams
  • 2 tsp. salt
  • 4 whole black peppers
  • 1 bay leaf
  • 1½ tsp. dried thyme leaves
  • 3 medium potatoes, pared and diced (3½ C.)
  • Corn (Mom’s special touch – as much as you want to add)
  1. In a large kettle, sauté bacon until almost crisp.
  2. Add onion; cook until tender – about 5 minutes.
  3. Add carrots, celery, and parsley, corn; cook over low heat 5 minutes, stirring occasionally.
  4. Drain tomatoes; reserve liquid in 1-quart measure. Add tomatoes to vegetables in the kettle.
  5. Drain clams; set clams aside. Add clam liquid to tomato liquid. Add water to make 1½ quarts liquid. Pour into the kettle. Add salt, pepper, bay leaf, and thyme.
  6. Bring to boiling. Reduce heat; cover, and simmer 45 minutes.
  7. Add potatoes; cover, and cook 20 minutes.
  8. Chop clams; add to chowder. Simmer, uncovered, 15 minutes. Serve hot.   

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