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Manhattan Clam Chowder Recipe Recipe

Manhattan Clam Chowder Recipe recipe
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We prefer to use whole clams that we find in our market in the 10 oz cans. But most markets carry the 6.5 oz minced clams, so the recipe is written for minced clams. If you can find whole clams, then even better! If so, we normally use one 10 oz. can of whole clams. Please refer to recipe post for more recipe photos and details.


4 slices bacon (, cut into 1/4-inch pieces)
1 medium onion (, minced)
3 cloves garlic (, minced)
2 stalks celery (, diced)
1 large carrot (, diced)
1 teaspoon (5ml) Old Bay seasoning
2 teaspoons (10ml) Worcestershire sauce
1/2 teaspoon dried oregano leaves or thyme
2 medium potatoes (, peeled and diced)
1/2 cup (120ml) water
1/2 cup (120ml) dry white wine
8 ounces (236ml) bottle of clam juice
2 (6.5 oz - 184g each) cans of minced clams (, drained but save the juices)
1 (14.5 oz - 411g) can diced tomatoes
1/4 teaspoon fresh cracked black pepper
1 teaspoon Kosher salt (, or to taste)
Minced parsley for garnish ((optional))


Heat medium soup pot over medium-high heat. Once hot, fry the bacon until the fat releases and the bacon becomes crisp. Add the onion, garlic, celery and carrot and cook for 2-3 minutes, or until the onion becomes soft and garlic becomes fragrant, but not burnt.
Add the Old Bay Seasoning, Worcestershire sauce, oregano, potatoes, water, white wine, bottle of clam juice, juice from the 2 cans of clams (but not the clams yet), diced tomatoes, salt and pepper.
Bring the chowder to a boil, then immediately reduce heat to low. Simmer chowder on low heat for about 15-20 minutes, or until the potatoes are tender.
Now add the clams to the chowder. Carefully mash a few of the potatoes in the pot to create a slightly thicker, chowder consistency to the soup.
Simmer for about 10 more minutes. If needed, skim off any excess oil on top of soup that was released from the bacon.Serve with your favorite bread or for gluten free, serve with gluten free crackers/bread.

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