This Manhattan Clam Chowder is loaded with clams, red potatoes, bacon, and diced tomatoes in a light yet delicious clam broth.
Manhattan Clam Chowder
Among clam chowder lovers there has always been the great debate, New England or Manhattan? I LOVE New England, with its rich, creamy base, but my husband prefers Manhattan Clam Chowder. Since I’m usually the one cooking, I tend to make my New England Clam Chowder a few times a year, and Manhattan only once or twice a year.
My husband has a family recipe for Manhattan clam chowder, and I’ve made it several different ways over the years. His family recipe calls for crushed tomatoes, while I use diced. I prefer to use chopped clams instead of minced, and I like red potatoes myself, but yellow will work just as well in this recipe.
I don’t use a lot of diced tomatoes in my recipe, simply because I don’t like them, but you could always add more and adjust the rest of the ingredients.
Looking for more recipes with clams? Try these:
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- 4 6.5 ounce cans chopped clams
- 4 cups scrubbed and chopped red potatoes leave the skins on
- 1 14.5 ounce can diced tomatoes
- 1 cup chopped green pepper or celery
- 3/4 cup chopped carrots
- 3/4 cup chopped yellow onion
- 4 slices bacon cut into 1 inch pieces, uncooked
- 2 teaspoons dried parsley or thyme
- 1/4 teaspoon oregano
- 1 8- ounce bottle clam juice
- 1 1/2 cups chicken broth
- pinch cayenne pepper
- In a large pot, combine chopped potatoes, carrots, green pepper, onion, and cut up bacon. Cook over medium-high heat, stirring often, until the vegetables begin to soften, about 10 minutes.
- Drain the clam juice from the canned clams into a large cup or bowl, put the chopped clams aside.
- After the vegetables have begun to soften, pour in the canned tomatoes (including the tomato juice), all of the clam juice, and chicken broth. Stir in the dried parsley or thyme, cayenne pepper, and oregano. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
- Stir in reserved clams, and cook for a few minutes more. Serve hot.
Original picture posted in October 2013